There is something remarkably comforting about Lasagne alla Bolognese, the wonderful pasta dish from Italy’s Emilia-Romagna region. It says made with love, and please come and share my table. Lasagne is neither cucina povera nor indeed haute cuisine. Lasagne is perfect for a gathering of friends, a family homecoming, and when you need to feed a crowd.
Lasagne alla Bolognese needs Time
It takes time to perfect a really good lasagne with a mighty bolognese sauce, a well-seasoned bechamel and perfectly perfumed tomato sauce. None of it is complicated, but you must not be in a rush. I’ve added a few of my signature spices, and I’m sure many Italians may well roll their eyes. However, I also know that many Italian mamas would add secret ingredients. So, I make no apologies.
The secret to its deliciousness is both time and, well-sourced, fresh ingredients. This recipe gives instructions for a homemade fresh tomato sauce, but as we slide into Autumn, this is not necessarily possible. Good-quality passata or tinned plum tomatoes, boosted with some red wine, make for an equally good sauce.
Adapt with the Seasons
The truth is, my bolognese sauce evolves with the seasons. As winter approaches, I tend to make a fairly rich red wine bolognese sauce with oregano, thyme or rosemary. In the summer, when fresh tomatoes and basil are available, I omit the wine and use the flavour of the tomatoes and basil.
Essential to making a good bolognese is a carefully crafted soffitto and browning the meat. A big, heavy-bottomed pan, to which you can slowly add the ingredients, sautéing each addition until caramelised and golden. And therein creating wonderful layers of flavour. A hurried sauce will taste watery and boiled.
Bechamel infused with Bay and a hint of Nutmeg
Make the bechamel with equal parts butter and olive oil—again, use only butter if you prefer—season with bay and a little nutmeg. Full-fat milk is ideal, as it gives the sauce the depth it needs; however, half-fat milk is also perfectly OK. Breaking from tradition, I don’t add parmesan to each bechamel layer; I think it’s perfect with one layer on top.
Pancetta, Bacon or Lardons
I’ve used dried spinach pasta sheets. Invest in the best-quality Italian pasta your purse will allow, or if you have the time, make your own. Ideally, use minced beef that has a little fat for a much better flavour. I don’t cook with bacon these days – tricky to source good stuff here anyway. However, there is no doubt, bolognese is much tastier with a bit of pancetta or bacon (salt pork or lardons). For lasagne, I make an exception.
Depending on the time of the year, a giant green salad with a super garlicky dressing is the favoured accompaniment. Choose from a seasonal mixture of rocket, kale, radicchio, lamb’s lettuce and lettuce. For the dressing, mix two or three minced garlic cloves with a teaspoon of Dijon mustard. Add oil and vinegar (in a 3:1 ratio), then season with salt and pepper to taste. Green beans or new season courgettes tossed in lemon and olive oil are also good.
Other top contenders for favourite meals to feed a big crowd and family homecomings are boeuf bourguignon, Stifado (a traditional Greek stew), or Goulash. There is also a delicious green lasagne recipe featuring an aubergine ragu and roasted red peppers for a less meaty gathering.
Lasagne alla Bolognese
Equipment
- 1 Heavy baking dish (approx 30 x 23 cms)
- 1 Italian Food Mill or Mouli optional
Ingredients
Bolognese Sauce
- 250 g lasagne You will probably use about ¾ packet
- 1 kilo minced (slightly fatty) beef
- 100 g pancetta, lardons or bacon
- 1 yellow onion, finely chopped
- 1 large celery stalk including plenty of leaves, finely chopped
- 1 large carrot (grated)
- 1 Florina red pepper, finely sliced and chopped or sweet red pepper
- 1 fresh banana chilli pepper, finely chopped or red pepper chilli flakes optional
- 3 cloves grated garlic
- 1 tbsp concentrated tomato paste
- 800 ml passata or for the summer, a fresh tomato sauce option (see notes at the bottom of the recipe)
- 200-300 ml vegetable/chicken stock or stock cube
- ¾ tsp cumin
- pinch mace or nutmeg
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 generous tbsp finely chopped fresh parsely
- 1 sprig fresh thyme optional
- 1 bay leaf
- 1 glass red wine optional
- olive oil
- ground black pepper
Bechamel Sauce
- 50 ml olive oil
- 60 g butter
- 75 ml boiled water
- 100 g all-purpose flour
- 1 litre full fat dairy milk or plant milk
- 1 large slice of onion optional
- 1 bay leaf
- pinch salt
- pinch nutmeg
- black pepper
- 100 g grated parmesan or pecorino cheese for the topping
Instructions
Bolognese Sauce
- Start with the soffritto. Gently saute the onions and celery until they are soft, and then add the grated carrot. Soften and let the onions turn golden, but do not burn.
- Add all the spices except the garlic and fresh parsley, turn over in the pan once or twice, then add the remaining chilli and let it soften.
- Sauté the pancetta until nicely browned, then add the minced beef. You may need to add more oil and increase the heat to reach the point where the meat is also nicely browned.
- Stir in the grated garlic, fresh parsley and tomato paste – coating all the meat. Cook for 2-3 minutes. Add the wine and half the passata and bubble gently.
- When the liquid has evaporated, add more passata and a little stock. It needs to simmer gently for around 40-45 minutes. Add more stock or passata to prevent it from drying out, but keep it at a gentle simmer – not boiling in a lot of liquid. Taste and season accordingly, and when you are happy with it, add the rest of the passata and simmer for another couple of minutes, so it's thick but pourable. While the sauce is bubbling, make the bechamel sauce and preheat the oven to 220 °C
Bechamel Sauce
- Make bechamel sauce by melting the butter in a saucepan, add the olive oil and mix in the flour to form a paste. Add a dash or two of hot water, whisking with a small sauce whisk until it is well incorporated. Put it over low heat and gradually add milk, salt, pepper, bay leaf, onion and nutmeg. Whisk constantly until it comes to a boil and thickens. Check for seasoning – adding a little more salt or pepper if needed. Cover it to prevent it from forming a skin and set it aside until your bolognese is ready.
Assembly
- Put a layer of your bolognese on the bottom of the oven dish, cover it with lasagne sheets and then add another layer of bolognese and a layer of bechamel sauce (remember to scoop out the onion slice and bay leaf).
- Repeat the process, lasagne, bolognese and bechamel. Finishing with a layer of pasta. Make your last layer of bolognese nice and thick so it bubbles over the top layer of lasagne. Cover the pasta with bechamel and grated parmesan. You can also add a little shredded mozzarella. Ideally, you want four layers of pasta.
- Put the lasagne in the oven for 10 minutes at 200°C, then turn it down to 180°C for 30 minutes. Cover with foil if the top starts to burn, and take the foil off 5 minutes before the end to brown the top of the lasagne.
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