Free Online Recipes

Sign Up login

Lasagne alla Bolognese Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Lasagne alla Bolognese

Category   Entrees - Maindishes
Sub Category   None

Ragu’ alla Bolognese {Bolgonese Sauce}
2 carrots – minced
2 ribs of celery – minced
1 onion – minced
1 clove of garlic
2 tablespoons extra virgin olive oil
1/2 bottle Red Wine
6 ounces tomato paste
1 pound ground beef
1 pound ground veal
2 cups Parmigiano Reggiano – Grated
12 sheets Lasagne Noodles
For the Bechamel Sauce-
4 tablespoons unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk

Ragu’ alla Bolognese {Bolgonese Sauce}- In a LARGE deep sided pan (I use my 6 quart ManPans pan} add olive oil and heat over medium heat. Add carrots, celery, onion and garlic. Saute over low heat for 20-25 minutes or until completely soft, tender. Stir as necessary. Add meats, season with salt and pepper and cook until completely brown. Once browned, add tomato paste and allow to brown, approx 5 minutes. Once brown add wine. Allow to reduce by half. Season with salt. Add enough water to cover the sauce by 1-inch. Simmer on LOW. Stirring as necessary. When liquid levels are low add more water. Continue cooking and reducing for a MINIMUM of one hour. Sauce is best after 2-3 or even more hours.
Make your Ragu alla Bolognese. When ragu is nearing completion place a large pot of heavily salted water onto boil. When boiling, add Lasagne noodles, cook until al dente. Drain & set aside.
WHILE the noodles are cooking make your bechamel sauce- Into a saucepan, heat butter until melted. When melted add flour and stir with a wooden spoon until a paste forms. Once your paste has formed, add in a smidge of milk. Stir together until mixture loosens. Gradually add in small amounts of milk and continue stirring. At this point, change over to a whisk and continue to whisk the remainder of milk in. Stirring constantly, let the sauce cook over LOW heat until it thickens.
Preheat oven to 350 degrees. To assemble Lasagne- Into a large deep sized ovenproof casserole dish, ladle a small amount of Ragu onto the bottom and a small amount of bechamel sauce on top of that and then sprinkle the Parmigiano Reggiano. Layer with 3 Lasagna noodles. Continue with the same pattern until your dish is complete. Top final layer with only ragu, bechamel sauce and grated Parmigiano Reggiano. Bake for approx 35 minutes or until golden brown and bubbling. Allow to rest/cool for at least 15 minutes prior to slicing, serving.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Lasagne alla Bolognese recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.