Lasagna Bolognese

Instructions

1. Step 1

   Heat 15 ml olive oil in a large pot over medium heat. Add the beef and pork and cook, breaking them apart, until browned; transfer the meat to a mixing bowl.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Ground Beef, 250.0 gr Ground Pork, 15.0 ml Olive Oil

   Cookware: large pot, mixing bowl, wooden spoon

2. Step 2

   Add the remaining 15 ml olive oil to the pot. Add the onion, carrot, and celery and cook over medium heat until softened.

   Timer: 8 min (fixed)

   Ingredients used: 100.0 gr Carrot, 100.0 gr Celery, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: Chef Knife, cutting board, large pot, wooden spoon

3. Step 3

   Stir in the tomato paste and cook over medium heat for 2 minutes. Add the wine and scrape the bottom of the pot, then simmer until reduced by about half.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 ml Red Wine, 40.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Return the browned meat to the pot. Add the passata, stock, 240 ml milk, 8 gr salt, and 1 gr black pepper; simmer uncovered over low heat, stirring occasionally, until thick but still spoonable.

   Timer: 75 min (fixed)

   Ingredients used: 240.0 ml Beef Stock, 1.0 gr Ground Black Pepper, 8.0 gr Salt, 700.0 ml Tomato Passata, 240.0 ml Whole Milk

   Cookware: large pot, wooden spoon

5. Step 5

   Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until it forms a smooth, pale paste.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr All-Purpose Flour, 60.0 gr Unsalted Butter

   Cookware: saucepan, whisk

6. Step 6

   Gradually whisk in the remaining 720 ml milk. Cook over medium heat, whisking frequently, until the béchamel gently bubbles and coats the back of a spoon; stir in 5 gr salt, 1 gr black pepper, and the nutmeg.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 1.0 gr Ground Nutmeg, 5.0 gr Salt, 720.0 ml Whole Milk

   Cookware: saucepan, whisk

7. Step 7

   Heat the oven to 190°C. Spread a thin layer of ragù in the baking dish, then build repeated layers of lasagna sheets, ragù, béchamel, and Parmesan, finishing with béchamel and Parmesan.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr Lasagna Noodle, 150.0 gr Parmesan Cheese

   Cookware: baking dish, wooden spoon

8. Step 8

   Cover the baking dish with aluminum foil and bake at 190°C.

   Timer: 25 min (fixed)

   Cookware: aluminum foil, baking dish

9. Step 9

   Remove the foil and continue baking at 190°C until the top is browned and the sauce bubbles around the edges.

   Timer: 20 min (fixed)

   Cookware: aluminum foil, baking dish

10. Step 10

    Rest the lasagna before cutting it into 8 portions and serving.

    Timer: 15 min (fixed)

    Cookware: baking dish