Pair with Reds

Lasagna Bolognese


  • For the Bolognese sauce:
  • 2 Tbsp Olive oil
  • ½ cup each; onion celery, carrot
  • ½ lb each; ground pork, ground beef or veal
  • ⅓ cup milk
  • 1 bay leaf
  • For the Besciamella:
  • 3 cups milk
  • 6 Tbsp (3/4 stick) unsalted butter
  • 6 Tbsp all-purpose flour
  • ½ tsp sea salt
  • 18 oz fresh spinach pasta dough or pasta sheets
  • 1½ cups grated Parmigiano Reggiano cheese

  • Preheat an oven to 375°F.
  • In a heavy bottomed pot, lightly cook onion, celery and carrots, season to taste.
  • Add the meat and increase the heat, stirring occasionally to break up any lumps until brown, about 15 minutes.
  • Add the wine and deglaze the pot, scraping up the browned bits from the pot.
  • Reduce heat, add milk and bay leaf, and simmer for 1 an hour pot partially covered.
  • To make the besciamella, in a saucepan over medium heat, heat the milk to a simmer and remove from heat.
  • In a separate saucepan over medium heat, melt the butter and add the flour stirring constantly until a paste forms and thickens over 5 minutes, be careful not to burn.
  • Reduce heat and slowly start incorporating the hot milk in to the flour mixture while whisking constantly to ensure the resulting liquid is thick and not lumpy - ¼ cup at a time.
  • Lightly oil a 10-by-13-by-2-inch rimmed baking dish.
  • Make the pasta dough according to the recipe, then divide and roll out each sheet 1/8-1/16 thick using a pasta roller, or rolling pin.
  • Layer the sections loosely with meat sauce, Béchamel, pasta sheet, until finished.
  • The top layer should be meat sauce and cheese.
  • Bake the lasagna for 45 minutes, and then check it.
  • If the top is browning too quickly, cover the pan loosely with aluminum foil.
  • The dish is ready when a knife inserted into the center doesn’t offer any resistance and comes out clean.
  • Serves 6-8 generously.
  • Cooking time: 45 minutes.



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