Lasagne all'Italiana (Oven-Baked Bolognese Layers) 🍝

Method

1. 1

   Sweat onion, carrot and celery in olive oil over low heat for 8 minutes until soft.

2. 2

   Raise heat, add pancetta then beef and sausage; brown well, breaking lumps, about 10 minutes.

3. 3

   Pour in red wine and let it hiss away almost completely; stir in tomato paste, then passata and bay. Simmer half-covered 45-60 minutes until the oil separates on top.

4. 4

   Meanwhile make béchamel: melt butter, stir in flour and cook 2 minutes without coloring; add warm milk in three pours, whisking to a smooth coat that trails a spoon. Off heat, season with salt and nutmeg and fold in half the Parmigiano.

5. 5

   Butter a 30x20 cm baking dish. Spread ragù, then pasta, then béchamel — repeat in 4-5 layers, pushing sauce to every edge so no sheet lifts dry.

6. 6

   Finish with ragù, the remaining béchamel and a heavy snow of Parmigiano.

7. 7

   Bake at 190°C (375°F) for 35-40 minutes until blistered gold; rest 10 minutes before cutting so the layers set.