Recipe of Ultimate Lasagne alla bolognese

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We hope you got benefit from reading it, now let's go back to lasagne alla bolognese recipe. You can have lasagne alla bolognese using 18 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Lasagne alla bolognese:

1. Provide of For the ragù:.
2. Provide 200 g of beef mince.
3. Provide 200 g of pork mince.
4. Get 50-60 g of soffritto of diced carrots, onions and celery.
5. Take Glass of red wine.
6. Take 250 ml of passata sauce - see my recipe if you want to make it.
7. Provide of Olive oil.
8. Use of Salt and pepper.
9. Provide 40 ml of milk.
10. Provide of For the bechamel:.
11. Provide 100 g of flour.
12. You need 100 g of butter.
13. Use 1 litre of full fat milk.
14. Prepare of Sprinkle of nutmeg - optional.
15. You need Pinch of salt.
16. Prepare of Other ingredients:.
17. Prepare 100 g of parmesan.
18. You need 250 g of Fresh lasagne sheets with spinach.

Steps to make Lasagne alla bolognese:

1. First start with the ragù. Heat oil in a pan. Cook the carrots, onions and celery until soft. Then add the mince and brown. Now add wine and let it evaporate.
2. Add passata along with a glass of water. Season with salt and pepper and leave to simmer for 2-3 hours. Stir occasionally, add more water as needed.
3. After a while, prepare the bechamel. Gently heat milk in a pan. In another pan, melt the butter. Remove butter from heat and gradually add flour mixing strongly to remove lumps.
4. Now gradually add the milk. Stir continuously on a low heat for about 5 mins. Add salt and nutmeg.
5. When your ragù is ready it should be quite dense. Add milk, stir and set a side. Now preheat oven to 170. Get a roasting tin more or less the same size as the pasta sheets. Put a little ragù and bechamel on the bottom. Add the first lasagne sheet on top.
6. Layer up with ragù, bechamel and parmesan until all ingredients are finished. For the top and last pasta sheet, cover it with bechamel and parmesan.
7. Pop in the oven for about 25 mins. Leave to rest for 15 mins before serving. You could batch cook this, make the day before and reheat or freeze it.

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