Lasagna Bolognese Recipe
The BEST Lasagna Bolognese! Layers of flat lasagna noodles baked with alternating layers of slow-cooked Bolognese sauce, bechamel, and Parmesan cheese.
What you will need
2 oz. Diced pancetta, finely chopped
1 Medium Spanish onion or yellow onion, finely chopped
1 Stalk celery, finely chopped
1 Carrot, finely chopped
4 Tbsp unsalted butter
11 oz Ground beef
4 oz Ground pork
4 oz Ground Italian sausage
1 freshly ground clove
Dash of freshly ground cinnamon
1 tsp freshly ground black pepper
2 lb peeled and chopped tomatoes (or 1 28-oz can whole peeled tomatoes)
1 cup whole milk
1/2 teaspoon sea salt
2 cups whole milk
1/4 cup unsalted butter
1/4 cup all-purpose unbleached flour
Enough lasagna noodles to make four layers in a 13x9-inch baking pan with the lasagna pieces overlapping each other a little bit.
Recommended 16 sheets of De Cecco brand Italian lasagna noodles.
1 cup freshly grated Parmesan cheese