Name: Perfect Lasagna Bolognese
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Olive oil - 1 tablespoon; Butter - 1 tablespoon; Pancetta (Italian bacon), diced - ½ pound; Chopped celery - 2 cups; Chopped carrots - 1 ¾ cups; Chopped onion - 1 ¼ cups; Coarsely ground chuck - 1 ½ pounds; Coarsely ground pork shoulder - 1 pound; Salt and ground black pepper to taste - 1 pound; Dry white wine - 1 cup; No-salt crushed tomatoes in puree - 1 ½ cups; Tomato paste - 2 tablespoons; White sugar (Optional) - 1 teaspoon; Beef broth (Optional) - ½ cup; Heavy whipping cream - ½ cup; Whole milk - ½ cup; Butter - 5 tablespoons; All-purpose flour - ¼ cup; Whole milk - 4 cups; Bay leaf - 1; Salt - ½ teaspoon; Freshly grated nutmeg - ¼ teaspoon; (9x13-inch) fresh lasagna sheets - 8; Finely grated Parmesan cheese, divided - 2 cups

Ingredients for - Perfect Lasagna Bolognese

1. Olive oil 1 tablespoon

2. Butter 1 tablespoon

3. Pancetta (Italian bacon), diced ½ pound

4. Chopped celery 2 cups

5. Chopped carrots 1 ¾ cups

6. Chopped onion 1 ¼ cups

7. Coarsely ground chuck 1 ½ pounds

8. Coarsely ground pork shoulder 1 pound

9. Salt and ground black pepper to taste 1 pound

10. Dry white wine 1 cup

11. No-salt crushed tomatoes in puree 1 ½ cups

12. Tomato paste 2 tablespoons

13. White sugar (Optional) 1 teaspoon

14. Beef broth (Optional) ½ cup

15. Heavy whipping cream ½ cup

16. Whole milk ½ cup

17. Butter 5 tablespoons

18. All-purpose flour ¼ cup

19. Whole milk 4 cups

20. Bay leaf 1

21. Salt ½ teaspoon

22. Freshly grated nutmeg ¼ teaspoon

23. (9x13-inch) fresh lasagna sheets 8

24. Finely grated Parmesan cheese, divided 2 cups

How to cook deliciously - Perfect Lasagna Bolognese

1 . Stage

Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.

2 . Stage

Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.

3 . Stage

Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.

4 . Stage

Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.

5 . Stage

Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.

6 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

7 . Stage

Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.

8 . Stage

Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.

9 . Stage

Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.