Lasagna with ragù

Lasagna with ragù is a classic dish of Italian cuisine, a rich and tasty dish that brings all the Emilian tradition to the table. Here’s the recipe:

Ingredients

For the ragù:

• 300 g of ground beef
• 150 g of ground pork
• 1 small onion, chopped
• 1 small carrot, chopped
• 1 stalk of celery, chopped
• 400 g of tomato puree
• 1/2 glass of red wine
• Salt and pepper to taste
• Extra virgin olive oil

For the béchamel:

• 100 g of butter
• 100 g of flour
• 1 L of milk
• Grated nutmeg to taste
• Salt to taste

For the lasagna:

• 400 g of egg lasagna sheets (fresh pasta or pre-cooked dried pasta)
• 100 g of grated Parmesan cheese

Preparation

1. Start by preparing the ragù: in a large pot, heat some olive oil and sauté the chopped onion, carrot, and celery until well browned.
2. Add the ground meat and brown well.
3. Deglaze with the red wine and let it evaporate.
4. Add the tomato puree, salt, and pepper to taste, lower the heat and let the ragù cook for at least 2 hours, stirring occasionally. If necessary, add a bit of water to prevent the sauce from drying out too much.
5. For the béchamel, melt the butter in a pot, add the flour and mix well to avoid lumps.
6. Gradually pour in the milk, continuing to stir. Cook the béchamel over medium heat until it has thickened. Add salt and grated nutmeg according to your tastes.
7. Assemble the lasagna: grease the bottom of a baking dish with a bit of béchamel, then lay down a layer of pasta sheets, a layer of ragù, a sprinkle of Parmesan, and some béchamel.
8. Repeat the layers, finishing with béchamel and a generous sprinkle of Parmesan.
9. Bake in a preheated oven at 180°C (350°F) for about 40 minutes or until the surface is golden brown and crispy.

Fun Fact

Lasagna with ragù is an excellent dish that can be prepared in advance. In fact, by resting the lasagna enhances its flavors even more. Moreover, it’s a dish that, once cooked, can be easily frozen and enjoyed later, just as if it had been freshly made.