Lasagne alla Bolognese

Preparazione

1. 1

   For the Bolognese sauce, dice the onion, carrot, and celery and sauté them in a pot with plenty of olive oil. Add the ground meat and break it apart with a wooden spoon as it cooks. Increase the heat and deglaze with red wine. Let the alcohol evaporate completely before adding tomato sauce and peeled tomatoes. Cover the sauce with about 1 liter of water. Add spices, salt, and cover with a lid to cook on medium heat for about 2 hours. Uncover to let the excess liquid evaporate for about another hour. Finish with black pepper to taste.

2. 2

   Prepare the béchamel sauce in a large, tall pot. Melt the butter and add the flour. Stir with a spoon for a couple of minutes, then add the liter of milk. Stir with a hand whisk and cover with a lid. Let cook on low heat. Salt and pepper and stir occasionally. Once thickened, grate some nutmeg to taste and add the grated cheese.

3. 3

   In a baking dish, spread two ladles of béchamel on the base to prevent the pasta from sticking. Proceed with layers: one layer of pasta sheets, béchamel, Bolognese sauce, cubed mozzarella, and grated Parmesan. Continue until all ingredients are used. Cover with foil and bake at 180°C in a preheated oven for about 30 minutes. Check with a knife if the pasta cuts easily, then turn on the grill, remove the foil, and toast the surface for 5 minutes. Once cooked and removed from the oven, let it rest for a few minutes before cutting and serving.