Lasagna Bolognese

Method

1. 01

   Step 1: Soften the vegetables

   Chop the onion, carrot and celery very finely. Cook them in the olive oil in a wide pot over medium heat for 10 minutes, until soft and sweet-tasting but not browned.

2. 02

   Step 2: Brown the meat

   Turn up the heat, add both meats and break up the lumps with a spatula. Cook for 10 minutes until the liquid has evaporated and the meat starts to sizzle and colour lightly.

3. 03

   Step 3: Add wine and milk

   Pour in the wine and let it bubble for 3 minutes, until the sharp smell of alcohol fades. Add the milk and cook for another 5 minutes, until it has almost all been absorbed.

4. 04

   Step 4: Simmer the ragù

   Stir in the passata, tomato paste, water, salt and pepper. Simmer over the lowest heat with the lid ajar for 1½–2 hours, stirring now and then and adding a splash of water if it gets too thick. The finished ragù is thick but still slides off a spoon.

5. 05

   Step 5: Make the béchamel

   Melt the butter in a saucepan, add the flour and stir for 2 minutes. Add the warm milk a little at a time, whisking well after each addition so no lumps form. Simmer for 5 minutes until it has the texture of pouring cream, then season with salt and nutmeg.

6. 06

   Step 6: Layer it up

   Heat the oven to 190 °C (375 °F). Spread 3 tbsp béchamel over the base of the dish and add a layer of sheets. Then repeat: ragù, béchamel, a handful of Parmesan, sheets, for 4 layers in total. Cover the top sheets generously with the remaining béchamel and Parmesan.

7. 07

   Step 7: Bake until bubbling

   Bake for 35–40 minutes, until the edges are bubbling and the top is golden with darker spots. A knife should slide through the pasta without resistance.

8. 08

   Step 8: Let it rest

   Leave the lasagna for 20 minutes before cutting. In that time the layers set, so the slices come out neat instead of sliding across the plate.