Photograph of the finished Lasagne alla bolognese

Italy · Lasagna sốt bò bằm

Lasagne alla bolognese

2 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of lasagna sheets lasagna sheets 320 g
  • Photograph of Beef Beef 400 g
  • Photograph of Bacon Bacon 80 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1
  • Photograph of Carrot Carrot 100 g
  • Photograph of Celery Celery 80 g
  • Photograph of Red wine Red wine 160 ml
  • Photograph of Fresh milk Fresh milk 480 ml
  • Photograph of Flour Flour 60 g
  • Photograph of Unsalted butter Unsalted butter 60 g
  • Photograph of Grated cheese Grated cheese 100 g
  • Photograph of Olive oil Olive oil 40 ml

Method

  1. 1 Dice the onion, carrots, and celery, then sauté them in olive oil for 10 minutes until softened and sweet.
  2. 2 Sauté the ground beef and bacon until browned, then drizzle with red wine and simmer until reduced.
  3. 3 Add the peeled and pureed tomatoes, reduce the heat to low and simmer for 90 minutes, stirring occasionally.
  4. 4 To make besciamella sauce: melt the unsalted butter, add the flour and stir for 2 minutes, then gradually add the fresh milk, stirring until smooth and creamy.
  5. 5 Arrange the lasagna sheets, ragù wrap, besciamella cheese, and grated cheese in alternating layers of 4-5 in a tray.
  6. 6 Bake at 180°C for 40 minutes until golden brown and bubbly on the outside, let rest for 15 minutes before slicing.

With an appliance

  • Air fryer 2 hr 28 min

    Replace step 6: spray small trays with oil, bake lasagna in a 195-degree steam oven for 25 minutes, and rotate the tray after 13 minutes; the sauce surface browns about 15 minutes sooner, and large trays must be divided into batches.

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