Real Italian Lasagne Bolognese

    (11)
    2 hours 30 minutes

    This is the classic Lasagne alla Bolognese recipe from the Emilia region in northern Italy. The Bolognese sauce is made with a mixture of beef and pork mince. The addition of prosciutto, red wine, cinnamon and nutmeg make it truly authentic.


    1 person made this

    Ingredients
    Serves: 8 

    • Bolognese Sauce
    • 2 tablespoons extra virgin olive oil
    • 1 small onion, diced
    • 1 shallot, diced
    • 1 carrot, diced
    • 100g prosciutto or bacon, cubed
    • 300g minced pork
    • 300g minced beef
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • salt, to taste
    • 1 glass red wine (about 180ml)
    • 600g peeled San Marzano tomatoes or passata
    • White Sauce
    • 80g butter
    • 80g plain flour
    • 800ml milk
    • salt and pepper, to taste
    • 1/2 teaspoon nutmeg
    • To Assemble
    • 300g lasagne sheets, dried or fresh
    • 200g grated Parmesan cheese, or to taste

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Bolognese Sauce: In a saucepan add oil, onion, shallots, carrot and prosciutto or bacon. Allow to cook for a few minutes over medium heat so that the onion becomes translucent and the bacon releases some of its fat.
    2. Add the pork and beef mince then season with nutmeg, cinnamon and salt. Cook the mince over medium-high heat, stirring often until browned, about 10 minutes. Pour in the red wine, then increase the heat and let simmer for a few minutes for the alcohol to evaporate. Add the tomatoes (or passata) and mix well. Bring to a simmer, cover, reduce heat to low and simmer gently for 1 1/2 to 2 hours. Check the sauce occasionally and stir from time to time. Adjust seasoning to taste. Remove sauce from heat and set aside.
    3. White Sauce: Melt butter in a saucepan and add the flour. Stir vigorously with a whisk so that no lumps are formed. Pour in the milk and cook over medium heat until it thickens enough to coat the back of a spoon. Stir occasionally with a whisk to avoid lumps. Season with salt, pepper and nutmeg. Remove sauce from heat and set aside.
    4. To Assemble: If using dried lasagne sheets, cook by following the cooking time on the packet. If you use fresh ones, dip each sheet in salted boiling water for 1 minute. In both cases, drain the lasagne sheets and pass quickly under the tap to stop the cooking. Lay them on a tea towel and pat dry.
    5. Preheat oven to 180 degrees C.
    6. Pour a ladleful each of the white sauce and the Bolognese sauce over the bottom of a 20x30cm baking dish. Lay 3 to 4 lasagne sheets side by side and cover with 1/3 or 1/4 of remaining white sauce (depending on how many layers you want to do); then cover the sheets with the same amount of Bolognese sauce. Sprinkle with Parmesan cheese, then cover with lasagne sheets. Continue layers, finishing with white sauce and a good handful of grated Parmesan cheese.
    7. Bake for 30 to 40 minutes or until the pasta is fully cooked and the top is golden brown. Remove from oven, then let stand for a few minutes before slicing and serving.

    Make Ahead

    This lasagne is perfect to prepare one or even two in advance. Simply cool to room temperature after baking, then cover and keep in the fridge. Reheat in the oven for 10 to 20 minutes, or until heated through.

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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (6)

    by
    0

    Oh my, this is good. I made it to 12 servings because that is what size the meat came in, and I used a cheese blend instead of just Parmesan, but kept everything else as is. I was a little skeptical when I could smell the cinnamon when the meat was simmering, but the taste was fabulous. This will definitely be added to my lasagna rotation (yes, I cook enough of the to have their own rotation, haha).  -  14 Apr 2018  (Review from Allrecipes USA and Canada)

    by
    0

    This recipe is very similar to one I got from an Italian friend that was handed down from her family. I much prefer this type of lasagna to the heavy cheese and sauce laded versions you usually find. I use a mixture of Parmigiano Reggiano and either Percorino or Asiago. I also like to use the no-boil lasagna noodles which makes it lighter and is more like using fresh pasta sheets.  -  01 Apr 2018  (Review from Allrecipes USA and Canada)

    by
    0

    I reset it to 12 servings and did noodles then bolognese then noodles then milk sauce twice with Parmesan on top. It came out fabulous.  -  31 Dec 2017  (Review from Allrecipes USA and Canada)

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