Homemade Lasagna Bolognese

📝 Ingredients

• 6 lasagna sheets (fresh or dried)
• 200 g minced beef (15% fat)
• 1 carrot + 1 celery stalk + 1 onion (soffritto)
• 200 ml red wine
• 400 g chopped tomatoes
• 1 tbsp tomato paste
• 20 g butter + 20 g flour + 300 ml milk (béchamel)
• 60 g Parmesan + 30 g grated Gruyère
• 2 garlic cloves, olive oil
• Bay leaf, nutmeg, salt, pepper

🍴 Utensils

• Large sauté pan
• Saucepan for the béchamel
• 20x30 cm baking dish
• Whisk

📖 Steps

1. Bolognese: finely chop the carrot, celery and onion. Sauté for 8 min in the oil with the garlic. Add the beef and brown it, breaking it up well. Season with salt.
2. Pour in the red wine and reduce by half. Add the tomatoes and tomato paste. Cover and simmer for 30–40 min over very low heat. The longer, the better.
3. Béchamel: melt the butter, add the flour and cook for 2 min. Pour in the warm milk while whisking. Let thicken for 5 min. Season with salt and nutmeg.
4. Preheat the oven to 180 °C. Butter the dish.
5. Assemble: a thin layer of Bolognese, lasagna sheets, béchamel, Bolognese, Parmesan. Repeat 3 times. Finish with béchamel + Parmesan + Gruyère.
6. Cover with foil and bake for 30 min. Remove the foil and bake for another 15 min until golden.
7. Let rest for 10 min before cutting — the lasagna holds together better.