Lasagna Bolognese with Béchamel

Steps

1. 1

   Prep the ingredients

   • Finely dice the pancetta, onion, carrot and celery into pieces about ¼ inch (6 mm) or smaller; a fine, even chop lets the vegetables melt into the sauce.
   • Finely grate the Parmigiano Reggiano and set aside.
   • Measure the milk, broth, wine and passata so everything is ready at the stove.

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   Ready when: All vegetables and pancetta are uniformly small and the cheese is fluffy.

   Tip: A food processor can chop the vegetables, but pulse in short bursts so they don't turn to paste.

2. 2

   Soften the soffritto

   • Melt 2 tbsp (28 g) butter with the olive oil in a Dutch oven over medium heat.
   • Add the pancetta and cook, stirring, for 3 minutes until the fat begins to render.
   • Add the onion, carrot and celery with ½ tsp of the ragù salt.
   • Cook, stirring often, for 8–10 minutes until the vegetables are soft, translucent and lightly golden at the edges.

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   Ready when: Onion is translucent, vegetables are soft and the pancetta is lightly golden.

   Tip: Don't rush with high heat; burnt browned bits will make the ragù bitter.

3. 3

   Brown the meat

   • Raise the heat to medium-high.
   • Add the beef and pork in a few clumps, breaking them up with a wooden spoon.
   • Cook, stirring occasionally, for 12–15 minutes until all the liquid released by the meat has evaporated and the meat is browned in spots and sizzling in its own fat.
   • Ground pork and beef must reach at least 160°F (71°C); check by inserting an instant-read thermometer into the meat.
   • Season with the remaining 1 tsp ragù salt and the pepper.

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   Ready when: No pink remains, the meat reads at least 160°F (71°C), the pot sounds like sizzling rather than bubbling, and the meat has golden-brown bits.

   Tip: Let the meat sit undisturbed for a minute between stirs to encourage browning rather than steaming.

4. 4

   Add paste and wine

   • Stir in the tomato paste and cook for 1–2 minutes until it darkens to a brick red and smells sweet.
   • Pour in the white wine, scraping up the browned bits from the bottom of the pot.
   • Simmer for 3–4 minutes until the wine has almost completely evaporated and the sharp alcohol smell is gone.

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   Ready when: The pan looks nearly dry with only a thin glaze of liquid.

5. 5

   Simmer the ragù

   • Reduce the heat to low.
   • Stir in the 1 cup (240 ml) milk, passata and broth.
   • Bring to a bare simmer (just a few lazy bubbles), then partially cover with the lid slightly ajar.
   • Cook for 2½ hours, stirring every 20–30 minutes and scraping the bottom.
   • If it looks dry before the end, add ¼ cup (60 ml) water.
   • For the final 15 minutes, uncover and let it thicken.
   • Check that it reads at least 160°F (71°C).

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   Ready when: The ragù is thick and glossy, a spoon dragged across the bottom leaves a clear trail, and the fat pools at the edges. It should be thick, not soupy (about 4 cups / 950 ml), and read at least 160°F (71°C).

   Tip: Taste and adjust salt at the end. A too-wet ragù will make the lasagna weep and slide when cut.

6. 6

   Make the béchamel

   • Melt 4 tbsp (57 g) butter in a medium saucepan over medium heat.
   • Whisk in the flour and cook, whisking constantly, for 2 minutes without letting it brown.
   • Add the room-temperature milk in 4 additions, whisking until completely smooth after each.
   • Bring to a gentle simmer, then cook 6–8 minutes, whisking often and scraping the corners, until thick enough to coat the back of a spoon.
   • Off the heat, whisk in the salt and nutmeg.

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   Ready when: The sauce coats a spoon and a finger drawn through it leaves a clean line; it should pour like thick cream (about 4 cups / 950 ml).

   Tip: If lumps form, whisk vigorously or pass through a fine strainer. Press plastic wrap onto the surface if not using right away to prevent a skin.

7. 7

   Preheat and assembleOven 375°F / 190°C

   • Heat the oven to 375°F (190°C) and set the rack in the center.
   • Grease a 9×13-inch (23×33 cm) dish with the softened butter.
   • Spread ¾ cup (180 ml) béchamel over the bottom.
   • Then build 3 layers, each made of: a single layer of pasta sheets (slightly overlapping, trimmed to fit), one-third of the ragù (about 1⅓ cups / 315 ml), ¾ cup (180 ml) béchamel drizzled over, and 4 tbsp (about 25 g) grated Parmigiano.
   • Finish with a fourth layer of pasta, the remaining béchamel (about ¾ cup / 180 ml) spread to the edges, and the remaining cheese.

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   Ready when: Four pasta layers with the top completely covered in béchamel and cheese.

   Tip: Spread the ragù thinly and evenly so every sheet is covered; uncovered pasta dries out in the oven.

8. 8

   Bake the lasagnaOven 375°F / 190°C

   • Cover the dish loosely with foil (tent it so it doesn't touch the cheese).
   • Bake for 25 minutes at 375°F (190°C), then remove the foil and bake 15 minutes more, until the top is golden brown with browned spots and the edges bubble.

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   Ready when: Edges bubble vigorously, the top is golden, and an instant-read thermometer in the center reads 165°F (74°C).

   Tip: If the top isn't browned, broil 1–2 minutes on high, watching closely.

9. 9

   Rest before slicing

   • Let the lasagna rest on a wire rack, uncovered, for 25 minutes.
   • Cut into 8 portions with a sharp knife and serve with a little extra grated Parmigiano if you like.

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   Ready when: The bubbling has stopped and the surface is no longer liquid; a knife cuts through leaving clean layers.

   Tip: Skipping the rest is the most common cause of a sloppy slice.