# Lasagna Bolognese A classic Italian lasagna made with homemade pasta, rich Bolognese sauce, and creamy béchamel. # Preparation Time - Prep: 24 hours (includes resting time) - Cook: 2 hours - Total: 26 hours (mostly inactive) # Ingredients ## Bolognese Sauce - 1 large onion, coarsely chopped - 1 medium carrot, peeled, coarsely chopped - 1 celery stalk, coarsely chopped - 2 tablespoons olive oil - 1 pound ground beef chuck - 1 pound ground pork - 4 oz. pancetta (Italian bacon), finely chopped - Kosher salt and freshly ground black pepper - 1 cup dry white wine - 1 cup whole milk - 1 14.5-oz. can crushed tomatoes - 3 cups low-sodium chicken broth, divided ## Fresh Pasta Dough - ½ teaspoon kosher salt - 3 cups all-purpose flour plus more - 4 large eggs, room temperature ## Béchamel - 5 tablespoons unsalted butter - ¼ cup all-purpose flour - 4 cups whole milk, warmed - Pinch of freshly ground nutmeg - Kosher salt ## Assembly - Kosher salt - Unsalted butter, room temperature (for dish) - 2 cups finely grated Parmesan # Instructions ## Bolognese Sauce 1. Pulse onion, carrot, and celery in a food processor until finely chopped 2. Heat oil in a large heavy pot over medium heat 3. Add beef, pork, pancetta, and vegetables; cook until well browned (25-30 minutes) 4. Season with salt and pepper 5. Add wine, bring to boil, scrape up browned bits (2 minutes) 6. Add milk, simmer until mostly evaporated (8-10 minutes) 7. Add tomatoes and 2 cups broth, simmer until thickened (2½-3 hours) 8. Cool and chill for at least 12 hours ## Fresh Pasta 1. Mix salt and flour, make well for eggs 2. Mix to form shaggy dough, then knead until smooth 3. Rest dough 1-2 hours 4. Roll through pasta maker to 1/16" thickness 5. Cut into 16 8"-long noodles ## Béchamel 1. Heat butter until foaming 2. Add flour, cook 1 minute 3. Whisk in warm milk gradually 4. Simmer until cream consistency (8-10 minutes) 5. Add nutmeg and salt ## Assembly 1. Reheat both sauces 2. Cook noodles briefly (10 seconds), cool in ice water 3. Layer in buttered 13x9" dish: - ¼ cup béchamel - Noodles - ¾ cup Bolognese - ½ cup béchamel - ¼ cup Parmesan 4. Repeat for 8 total layers 5. Bake at 350°F for 50-60 minutes 6. Rest 45 minutes before serving # Notes - Bolognese can be made 2 days ahead - Pasta dough can be made 1 day ahead - Béchamel can be made 1 day ahead - Entire lasagna can be assembled 12 hours ahead - For make-ahead assembly: cover, chill, bring to room temp 2 hours before baking - Cook covered with foil until last 20 minutes