Traditional Italian Bolognese Lasagna

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Traditional Italian Bolognese Lasagna

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Adjust Servings:
21 Lasagna Sheets
250 g grated Parmesan cheese
50 g Ground Pork
500 g Ground Beef
250 g Tomato Sauce
50 g Carrot
50 g Onion
50 g Celery
40 g Whole Milk
1 teaspoon Extra Virgin Olive Oil
to taste Salt
to taste Black Pepper
250 g White Wine
3 l Water
600 ml Bechamel Sauce

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  • 235
  • Serves 8
  • Medium




Traditional Bolognese Lasagne are a typical dish of Emilia Romagna gastronomy and, specifically, of Bologna city. Despite the authorship of this recipe is Emiliana, lasagna became one of the symbols of Italian cuisine in the world. To prepare a good Bolognese lasagna the key thing is the right choice of ingredients: first the meat, which must be strictly mixed: beef and pork to give flavor to the recipe, then the tomato pulp that must be good quality, and last but not least, the real lasagna, which must be among the best, with the porous pastry suitable to retain the sauce to get a perfect consistency!



To prepare the Bolognese lasagna, start by finely chopping the celery, the peeled and trimmed carrot and the cleaned onion to obtain finely 50 g for each ingredient.


Heat the oil in a pan and add the chopped vegetables. Stew them for about ten minutes on low heat while stirring, from time to time. After some minutes the sautéed vegetables must be withered and the bottom of the pan dry.


Add the ground beef and the ground pork. Even the meat should brown slowly for about ten minutes, so stir from time to time. Initially all the juices will come out but once dried you can simmer with the white wine. As soon as the alcohol has evaporated completely and the bottom will be very dry, pour the tomato sauce. Then add only 1 of 3 liters of water, add a pinch of salt, stir and cook over medium-low heat for an hour. After the first hour you can add the second liter of water, stir and continue cooking for another hour. At the end of the second hour of cooking, pour the last liter of water and continue to cook on a gentle flame for another hour. In this way the meat sauce will cook for at least 3 hours with 3 liters of water added in the indicated times. At the end of cooking, the result must be dense (not too dry for this type of oven preparation). Flavour with salt and black pepper, turn off the heat and add the milk, stir and keep aside the ragù (italian meat sauce).


Take a baking pan or a rectangular oven dish measuring 30x20 cm. Spread a bit of béchamel on the pan evenly over the entire surface, then lay the lasagna sheets and pour again a thin layer of béchamel sauce and one layer of ragù, and the grated Parmesan Cheese taking care to cover the whole surface of the pan. Then create another layer of lasagne, (if you prefer also arranged in the opposite direction compared to the first layer so that they are crossed). Then proceed creating a new layer of béchamel. Take care to distribute it on the whole surface of the pan. Add also the ragù and continue in this way for all the layers, béchamel sauce, ragù and Parmesan. Finish with the ragù layer and a plentiful sprinkling of grated Parmesan.


Once finished preparing the pan, bake in a preheated oven at 200 ° for about 25 minutes (or in a 180 ° ventilated oven for 15 minutes): the lasagna will be ready when you see a light golden crust on the surface. Remove from the oven and let it cool before you bring it to the table and enjoy your Italian Bolognese lasagna!

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