pastaitalianbaking
Lasagna Bolognese
This fully homemade lasagna combines slow-cooked beef and pork ragù, fresh pasta sheets, béchamel and layers of Parmigiano.
From YouTube · Dec 10, 2025
This fully homemade lasagna combines slow-cooked beef and pork ragù, fresh pasta sheets, béchamel and layers of Parmigiano.
45 min
Prep time
4 hrs 30 min
Cook time
5 hrs 15 min
Total time
8 servings
Yield
Ingredients
21 ingredients- 1 onion
- 2 celery stalks
- 2 carrots
- 200 g of Pancetta
- 500 g ground beef
- 250 g ground pork
- 200 ml white wine
- 2 tbsp tomato paste
- 500 ml whole milk
- garlic
- bay leaves
- 100 g butter
- 100 g flour
- 1000 g whole milk
- 50 g Parmigiano for the béchamel, plus additional grated Parmigiano for layering
- salt
- pepper
- nutmeg
- 400 g 00 flour
- 4 whole eggs
- olive oil
Method
18 steps- Finely mince the onion, celery, and carrots to create soffritto.
- Mince the Pancetta well, almost to a paste.
- Heat olive oil in a pan and brown the ground beef and pork for about 10 minutes.
- Add the browned meats to the soffritto.
- Pour in the white wine and let the alcohol evaporate.
- Add 2 big tablespoons of double concentrated tomato paste.
- Incorporate 500 ml of whole milk gradually into the ragu mixture.
- Scrunch the garlic and tie it with bay leaves.
- Simmer the ragu for a minimum of 4 hours.
- For bechamel sauce, melt 100 g butter, then stir in 100 g flour.
- Gradually add 1000 g whole milk and simmer for about 10 minutes.
- Add 50 g of parmigiano, salt, pepper, and a touch of nutmeg to the bechamel.
- To make fresh pasta, combine 400 g of 00 flour and 4 whole eggs.
- Knead the dough for 10 minutes and let it rest for 30 minutes.
- Roll out the pasta as thin as possible.
- Boil pasta sheets for 30 seconds in salted water with some olive oil.
- In a baking dish, assemble layers of ragu, pasta, bechamel, and grated parmigiano.
- Bake in the oven for 30 minutes at 365 F (185 C).
Recipe notes
Helpful tips
- Simmer the ragù slowly for at least 4 hours to develop its flavour.
- Let the fresh pasta dough rest for 30 minutes before rolling.
- Roll the pasta sheets as thinly as possible.
- Allow the baked lasagna to rest briefly before slicing.
Equipment
- Large saucepan
- Frying pan
- Saucepan for béchamel
- Mixing bowl
- Pasta machine or rolling pin
- Large pasta pot
- Baking dish
- Oven
Storage
Cover and refrigerate cooled leftovers in an airtight container. Reheat portions thoroughly in the oven or microwave.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
