For real lasagna Bolognese you should use the hand-rolled green sheets, to speed up, I used the ready-made ones; I chose clear sheets that are much easier to find on the market. The Bolognes sauceand that I have prepared does not have to cook hours and hours, but about 30 minutes total is enough. You can use ready-made bechamel, but making it at home is another story! Then personal tastes do the rest, if you like lasagna with a thicker sauce (as I like it) thicken the béchamel with a few tablespoons of grated Parmesan. If you use dried pasta sheets, it is preferable to immerse them in boiling salted water for 30 seconds, drain and proceed with the layers.

Ingredients for 4-6 people
(used baking dish 26 × 26 cm)

• 16-18 sheets for lasagna (I used "sfogliavelo Rana")
• 400 gr of ground beef
• 100 gr of minced pork
• 700 ml of tomato sauce
• Extra virgin olive oil
• 30 gr of butter
• 1 cup of red wine
• 50 gr of mixture for sautéing (celery, carrot, onion)
• a few tablespoons of grated Grana Padano or Parmesan
• 3 gr of salt

For 600 grams of bechamel

• 500 ml of whole milk
• 50 gr of butter
• 50 grams of flour 00
• salt and nutmeg

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How to prepare lasagna Bolognese in the oven

Let's start by preparing the Bolognese sauce, in a faster version: In a large saucepan pour a fund of extra virgin olive oil, add the chopped celery, carrot and onion (I use the frozen one already chopped), let it fry just a little and pour the minced meat, shell with a spoon and let it cook for a few minutes, until it has completely changed color, at this point add the butter (30 gr), wait for it to melt and blend with wine.

VIDEO RECIPE LASAGNE ALLA BOLOGNESE

Once the wine has evaporated, pour the tomato puree in the pot, add the salt, stir with the spoon and let it cook over medium-low heat with a lid for 35 – 40 minutes. Until the ragù is narrower.

Let's put the Bolognese sauce aside and prepare the bechamel: In a saucepan we heat the milk, in another larger saucepan we melt the butter, pour the Flour and mix with a spoon, add a drop of milk always stirring warmly, now use the hand whisk and pour the remaining milk, mix quickly and vigorously to avoid lumps, add salt, add a little nutmeg. When the béchamel is thick and no longer liquid then it will be ready. We add 1 tablespoon of Grated Parmesan to thicken the béchamel more.

Now let's proceed with the composition of the Bolognese lasagna: on the bottom of a baking dish pour a little sauce or béchamel, create the various layers with the pastry, on which we will pour a few tablespoons of meat sauce and a few tablespoons of bechamel, a little Grated parmesan and proceed with a new layer until all the ingredients are used up.

Also on the last layer we will put ragù, béchamel and grated Grana. We bake in a preheated oven at 180 ° for 30-35 minutes.

N.B. I used a very thin sheet, if you use the thicker ones it is preferable to pass them for a few moments in boiling salted water to soften them a little.

WINE PAIRING: Red Aglianico.

In this blog for wine pairings I consulted the site: www.vinacciolo.it