Authentic Lasagna Bolognese Recipe

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1. 1Step 1: Place the minced pancetta in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
2. 2Step 2: Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef.
3. 3Step 3: Stir and cook for 5 minutes over medium heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
4. 4Step 4: Add the tomato passata. Cover with a lid and simmer over low heat for about 2 hours, adding broth when needed. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper.
5. 5Step 5: In a saucepan, melt the butter over low heat then add the flour – using a flour sieve – while mixing quickly with a whisk. Set aside and let it cool. Meanwhile heat the milk, without bringing to a boil.
6. 6Step 6: Pour the milk slowly over the butter+flour, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). Add a pinch of fine salt and grated nutmeg to taste.
7. 7Step 7: Spread on the bottom of a baking dish two tablespoons of bechamel. Then put lasagna noodles over it, trying to cover the entire bottom of the pan. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.
8. 8Step 8: Sprinkle two tablespoons of grated Parmigiano. Repeat these steps for at least five layers (lasagna – bolognese sauce – bèchamel – parmigiano -repeat), in any case up to fill your baking dish.
9. 9Step 9: Cover the last layer with plenty of Parmigiano cheese. Bake at 190°C (380°F) for about 30 minutes. Let cool Lasagna Bolognese for 10 minutes before serving.