Lasagne alla bolognese

In fact, there are three recipes in one: the ragù, the béchamel and the lasagne.

Ingredients

For the ragù, for one dish (6 people)

• One pack (approx. 400g) of ground beef, 5% fat,
• Half a pack (approx. 200g) of ground pork or sausage meat,
• 700g of peeled tomatoes
• 1 carrot
• 1 clove of garlic
• 1 yellow onion
• 2 shallots
• 1 glass of red wine
• 1 pinch of sugar
• Salt, pepper
• Bay leaf
• Basil
• Optionally, a little pancetta or bacon

For the parmesan béchamel

• 40cl of milk
• 20cl of (full-fat) liquid cream
• 40 g of flour
• 40 g of butter
• Salt
• Pepper
• Nutmeg
• Grated parmesan

For the lasagne

• The ragù
• The béchamel
• Lasagne sheets (fresh, homemade or dried)
• Grated emmental (150-200g)
• A ball of mozzarella
• Some pancetta

The ragù

1. Finely dice the garlic, the onion, the shallot and the carrot. Sauté them in olive oil.
2. In a frying pan, brown the pancetta or bacon, then the sausage meat and the beef. Deglaze everything with red wine and let it reduce.
3. To the vegetables, add the tomato pulp and the bay leaf. Season.
4. Depending on the time available, let the meat and the sauce simmer together for at least 2 hours over low heat, or cook the meat before adding it to the sauce.
5. Add a little finely chopped basil.

The béchamel

1. In a saucepan, melt the butter
2. Add the flour and cook for about 3 minutes (white roux)
3. Pour in the milk little by little. Stir vigorously throughout with a whisk
4. Cook over medium heat while continuing to stir
5. Add grated parmesan (to taste) and cook for 1 minute.

Assembling the lasagne

If you use dried sheets, you will need to pre-cook them before assembling. Preheat the oven to 200°C.

1. Butter the baking dish
2. Add a first layer of ragù
3. Cover with a thin layer of béchamel
4. Repeat the process until you almost reach the top of the dish
5. Cover the last layer of sheets with béchamel
6. Add slices of pancetta previously fried in a pan
7. Add the grated emmental and the mozzarella. You can also use only mozzarella, cut into small cubes

Before serving, you can add one or two basil leaves.