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Traditional Lasagna alla Bolognese

A true three-day recipe — no shortcuts, just tradition
Serves: 8–10

Ingredients:
Ragù alla Bolognese
900 g ground beef (2 lb)
450 g ground pancetta (1 lb)
3 carrots, finely chopped (approx. 300 g / 10.5 oz)
4 celery stalks, finely chopped (approx. 300 g / 10.5 oz)
3 onions (yellow or red), finely chopped (approx. 400 g / 14 oz)
500 ml dry white wine (2 cups)
500 ml whole milk (2 cups)
800 g crushed tomatoes (28 oz)
1 tbsp tomato paste
Salt and black pepper, to taste
50 g olive oil (3½ tbsp)
50 g unsalted butter (3½ tbsp)


Fresh Egg Pasta Sheets:
1 kg “00” flour (7¾ cups)
400 g whole eggs, weighed without shells (approx. 7 large eggs / 14 oz)
180 g egg yolks (approx. 9–10 yolks / 6⅓ oz)
Extra semola rimacinata for dusting


Classic Béchamel Sauce:
2 liters whole milk (8½ cups)
200 g unsalted butter (14 tbsp)
200 g all-purpose flour (1⅔ cups)
Salt to taste
Nutmeg, a pinch


Assembly & Baking:
150–200 g Parmigiano Reggiano, freshly grated (1½–2 cups)
Butter, for greasing the tray and dotting on top

Special Tools:
Large heavy-bottomed pot (for ragù)
Saucepan (for béchamel)
Rolling pin or pasta machine
Pasta board or clean counter
Pasta cutter or sharp knife
Large rectangular baking dish
Ladle, whisk, and wooden spoon
Fine grater (for Parmigiano)


Steps:
1. Day One – Make the Ragù alla Bolognese
In a large pot, heat the olive oil over medium-low heat and add the pancetta. Let it render slowly, then add the chopped onion, carrot, and celery. Sweat the vegetables gently for 10–12 minutes until soft and fragrant. Increase the heat and add the ground beef and pancetta. Cook until browned, breaking it up as you go, then season with salt and pepper. Deglaze with the wine and allow it to reduce by half. Stir in the milk and let it absorb, then add crushed tomatoes and tomato paste. Lower the heat and simmer uncovered for 2–3 hours, stirring occasionally. Taste and adjust seasoning. Let the ragù cool completely, then refrigerate overnight.
2. Day Two – Make the Pasta and Béchamel
To make the fresh pasta, mound the flour on a wooden board and make a well in the center. Add the whole eggs and yolks, whisk gently, and begin incorporating the flour. Knead by hand for 8–10 minutes until smooth and elastic. Wrap and rest for 30 minutes at room temperature. Roll the dough into thin sheets (machine setting 6–7), cut to fit your baking dish, dust with semola, and let them dry slightly. For the béchamel, melt butter in a saucepan, then whisk in flour to form a roux. Cook gently for 1–2 minutes without browning, then slowly add warm milk while whisking constantly. Simmer until thickened (about 5–6 minutes). Season with salt and a pinch of nutmeg, then set aside to cool slightly.
3. Day Three – Assemble and Bake the Lasagna
Preheat your oven to 180°C (350°F). Butter the bottom and sides of a large baking dish. Begin with a thin layer of ragù, followed by a pasta sheet, a layer of béchamel, and a sprinkle of Parmigiano. Continue layering in the same order, for 5–6 layers. Finish with béchamel and a generous topping of Parmigiano, then dot with butter. Bake uncovered for 40–45 minutes, or until the top is golden and bubbling. Let the lasagna rest for at least 20–30 minutes before slicing and serving — the texture improves as it cools slightly.

Extra Tips:
Let the ragù rest overnight — this deepens the flavor and improves texture.
Use fresh pasta sheets thinly rolled; they absorb sauce beautifully without turning mushy.
Allow the lasagna to rest before slicing — it holds together better and tastes even richer warm than piping hot.

0:00 Intro
00:56 Bolognese
03:12 Fresh Pasta
04:11 Besciamella
05:37 Building the lasagna
06:08 How to bake
06:58 Outro