Authentic Italian Lasagne Recipe - A Timeless Classic

Ingredients

For the ragù

• 150g beef mince

• 150g pork mince

• 2 garlic cloves, fine dice

• 1 large onion, fine dice

• 2 carrots, finely chopped

• 2 large celery sticks, finely chopped

• 600ml passata

• 1 tbsp of tomato puree

• 2 bay leaves

• 500ml homemade beef stock

• 100ml red wine

• Olive oil

• Fine salt, to taste

• Freshly ground black pepper, to taste

For the bèchamel sauce

• 500 ml of milk

• 50g plain flour

• 50g butter

• Half nutmeg grated

• Salt and black pepper to taste

For the lasagne

• 400g fresh lasagne sheets

• 100g of Parmigiano Reggiano to sprinkle over each layer (don’t forget the top)

Method

Ragu preparation for an authentic Italian lasagne:

1. To make this authentic Italian lasagne, begin by heating olive oil in a spacious saucepan over medium-high heat. Expertly sear the meat on all sides for approximately 5 minutes, taking care to work in batches if necessary. Once the meat achieves a beautiful browned exterior, set it aside for later.

2. Reduce the heat to medium. In the same pot, add finely chopped onion and minced garlic. Sauté until they release their fragrant aroma and attain a gentle golden hue. It's crucial to avoid overcooking the garlic, as it can impart an unpleasant taste that may compromise the quality of your sauce and, consequently, your entire dish. At this juncture, introduce the carrot and celery, and continue to sauté until these vegetables achieve a delightful tenderness.

3. Now, it's time to deglaze the pan with red wine, allowing it to simmer until it undergoes reduction, ensuring that the alcohol has completely dissipated. Next, incorporate the tomato puree and passata, and let them meld for a few additional minutes.

4. Reintroduce the seared meat into the pot, along with the beef stock and the fragrant bay leaves. Allow the luscious liquid to gently simmer over medium-low heat. Cover the pot and maintain a simmer for at least 3 hours, or until the beef reaches the desired level of tender perfection.

5. At this stage, gracefully reunite the meat with the rich sauce. Take a moment to savor the flavours and adjust the seasoning with salt and pepper to your personal preference. Your delectable dish is now ready to be enjoyed.

Bechamel Sauce

While your ragù is simmering, follow these steps to prepare the béchamel sauce:

1. In a saucepan, melt the butter over low heat, then add the flour. Whisk until the mixture is well combined and cook for 1-2 minutes.

2. Remove the saucepan from the heat and slowly pour in the milk, stirring constantly until the sauce thickens.

3. Season the béchamel sauce with nutmeg, salt, and black pepper according to your taste. Set it aside for later use.

Assembly

To construct the lasagne, start by spooning a thin layer of ragù onto the base of your medium to large baking dish. Place a layer of lasagne sheets on top; no need to worry about overlapping them. Follow this with another layer of ragù, being more generous this time and spreading it all the way to the edges. Then, add a layer of béchamel sauce and generously sprinkle grated Parmigiano Reggiano over it.

Repeat these steps—pasta, ragù, béchamel—until you've used up both sauces and all the pasta. You should have approximately five layers of pasta, and make sure to finish with a generous sprinkling of Parmigiano Reggiano on the top.

Bake the lasagne for approximately 40 minutes until it's golden and bubbling. Enjoy!