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A close-up shot of a layered Italian lasagna with bubbling cheese and rich meat sauce

Classic Italian Lasagna with Rich Meat Sauce

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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 8 servings
Calories: 780
Ingredients Method

Ingredients
  

  • 500 g egg lasagna sheets
  • 500 g ground beef (80/20)
  • 250 g ground pork
  • 100 g pancetta , finely minced
  • 1 medium yellow onion, finely diced
  • 1 large carrot , finely diced
  • 1 celery stalk , finely diced
  • 2 tbsp tomato paste
  • 800 g canned crushed tomatoes
  • 150 ml dry red wine
  • 1 liter whole milk, divided
  • 50 g unsalted butter
  • 50 g all -purpose flour
  • 150 g Parmigiano -Reggiano, freshly grated
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground black pepper to taste

Method
 

  1. Heat olive oil in a Dutch oven over medium heat and cook pancetta until fat is rendered and meat is crisp.
  2. Add onion, carrot, and celery; cook until translucent and soft, approximately 10 minutes.
  3. Increase heat and add ground beef and pork; sear until browned, breaking meat into small crumbles.
  4. Stir in tomato paste and cook for 3 minutes to deepen flavor.
  5. Pour in red wine and deglaze the pan, simmering until the liquid has reduced by half.
  6. Add crushed tomatoes and 250ml of milk; reduce heat to low and simmer for at least 2 hours.
  7. Prepare the béchamel by melting butter in a heavy saucepan, whisking in flour for 2 minutes without browning.
  8. Gradually whisk in remaining 750ml milk; cook over medium-low heat until the sauce coats the back of a spoon.
  9. Season béchamel with nutmeg, salt, and pepper.
  10. Preheat oven to 190 degrees Celsius.
  11. Spread a layer of ragù in a 9x13 inch baking dish, then cover with pasta sheets.
  12. Apply a layer of ragù, a layer of béchamel, and a dusting of Parmigiano-Reggiano; repeat for 4 to 5 layers.
  13. Finish with a final layer of béchamel and a generous coating of Parmigiano-Reggiano.
  14. Bake for 35-40 minutes until golden brown and bubbling; rest for 20 minutes before service.