Authentic Lasagna alla Bolognese is completely different from the Italian-American version. There is no ricotta and no mozzarella. Instead, thin layers of fresh egg pasta are layered with a rich, slow-cooked meat ragù and silky Béchamel sauce, topped generously with Parmigiano Reggiano. It is lighter, creamier, and infinitely more elegant.
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Make the Ragù: Heat the olive oil in a large heavy pot (Dutch oven). Add the pancetta and cook until fat renders.
Add the onion, carrot, and celery (soffritto). Sauté gently until very soft and translucent, about 10-15 minutes. Do not brown excessively.
Increase heat and add the ground beef and pork. Break it up with a spoon and cook until browned.
Pour in the white wine and boil until almost evaporated.
Stir in the tomato purée and stock. Lower the heat to a bare . Cover and cook for at least 2 hours, checking occasionally.
Near the end of cooking, stir in the milk. This tenderizes the meat and balances acidity. for another 15 minutes uncovered to thicken. Season with salt and pepper.
the pasta: Prepare a large pot of boiling salted water and a bowl of ice water. Cook pasta sheets for 30 seconds, then shock in ice water. Dry them on clean kitchen towels.
Assemble: Preheat oven to 180°C (350°F). Spread a thin layer of ragù on the bottom of a 9x13 baking dish.
Proper Layering: Place a layer of pasta. Spread a thin layer of Béchamel over the pasta. Spread a layer of Ragù over the Béchamel. Sprinkle with Parmesan. Repeat for 5-6 layers.
Finish with a layer of pasta topped only with Béchamel and a generous amount of Parmesan (no meat on top).
Bake for 30-40 minutes until golden and bubbling. for at least 20 minutes before cutting (essential for structure).
