Lasagna Bolognese

A proper meat ragù simmers for hours, not minutes — that slow reduction is what turns basic ground meat and tomatoes into something rich enough to layer into lasagna.

Instructions

1. 1

   Make the ragù: heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 8–10 minutes.

2. 2

   Add the ground beef and pork and cook, breaking it up with a spoon, until browned, 8–10 minutes.

3. 3

   Pour in the red wine and simmer until mostly evaporated, 3–4 minutes.

4. 4

   Add the 1/2 cup milk and simmer until it's absorbed, 3–4 minutes — this classic Bolognese technique tenderizes the meat and mellows the acidity of the tomatoes to come.

5. 5

   Stir in the crushed tomatoes, tomato paste, and bay leaf. Bring to a bare simmer, then reduce heat to low and cook uncovered, stirring occasionally, for 1 1/2 to 2 hours, until deeply thickened and rich. The longer, slower simmer here is what separates a good ragù from a quick meat sauce.

6. 6

   Season with salt and pepper and remove the bay leaf. Set aside.

7. 7

   Make the béchamel: melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes.

8. 8

   Gradually whisk in the warmed milk, a little at a time, whisking constantly to prevent lumps. Simmer, whisking frequently, until thickened enough to coat the back of a spoon, 6–8 minutes.

9. 9

   Season the béchamel with salt, pepper, and nutmeg. Set aside.

10. 10

    Preheat the oven to 375°F (190°C).

11. 11

    To assemble, spread a thin layer of ragù on the bottom of a 9x13-inch baking dish. Add a layer of noodles, then a layer of ragù, a layer of béchamel, and a sprinkle of mozzarella and Parmesan. Repeat the layers 3–4 more times, ending with a generous layer of béchamel topped with the remaining mozzarella and Parmesan.

12. 12

    Cover with foil (tented so it doesn't touch the cheese) and bake for 35 minutes.

13. 13

    Remove the foil and bake for 15–20 minutes more, until bubbling and golden brown on top.

14. 14

    Let rest for 15–20 minutes before slicing — this resting time is essential for lasagna to hold its layers when cut, rather than sliding apart.