Classic Ragù Lasagna

Method

Layers of tender pasta alternating with slow-cooked meat sauce and creamy béchamel. The top is gratinéed, offering a golden, crispy parmesan crust with a rich toasted cheese aroma.

1. 1

   Dice the onion, carrot, and celery into small, even cubes (mirepoix). Finely mince the garlic. Sauté the vegetables in a pan with a drizzle of olive oil until tender and translucent.

2. 2

   Add the pork and beef mince. Increase the heat and sear the meat, breaking it up with a fork until well browned. When the bottom of the pan starts to stick, deglaze with red wine. Reduce by half to concentrate the flavors.

3. 3

   Stir in the tomato pulp and bouquet garni. Season with salt and pepper. Cover and simmer on low heat. The sauce should reduce until thick and generously coat the spoon.

4. 4

   In a saucepan, melt the butter. Add the flour and cook for 2 minutes without browning to make a white roux. Gradually pour in cold milk while whisking. Cook until the sauce thickens and becomes smooth. Season with salt and nutmeg.

5. 5

   Butter a baking dish. Spread a thin layer of béchamel at the bottom, then a layer of lasagna sheets. Alternate: ragù, béchamel, parmesan, pasta. Finish with a generous layer of béchamel and parmesan for the crust.

6. 6

   Bake at 180°C. The lasagna is ready when the top is golden brown and the sauce is bubbling at the edges. A knife blade should sink into the pasta without any resistance.