Name: Italian Lasagna with Meat Ragù
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: 1 baking dish
Ingredients: 600 g ground beef; 80 g pancetta; 1 pc onion; 1 pc carrot; 1 pc celery; 2 cloves garlic; 500 ml tomato paste; 1 tablespoon tomato paste; 150 ml white wine; 150 ml milk; olive oil; salt; ground pepper; 60 g butter; 60 g plain flour; 700 ml milk; salt; nutmeg; 250 g lasagne; 100 g parmesan; olive oil; 1.5 l water; 1 teaspoon salt

Step by step process

Meat Ragù

1
Finely dice the onion, carrot, and celery. Peel and finely chop the garlic.
2
In a deep pan, heat a little olive oil, add the chopped pancetta, and gently render over medium heat for about 3 minutes.
3
Add the chopped vegetable soffritto, season with a pinch of salt, and slowly sauté over low heat for 8-10 minutes until the vegetables are soft and lightly golden.
4
Stir in the ground beef, increase the heat, and break the meat apart, browning thoroughly. this takes about 7 minutes.
5
Add the tomato paste and briefly sauté, then pour in the white wine. Let it almost completely evaporate, leaving just a concentrated flavor.
6
Pour in the passata and milk, mix well, reduce to a gentle simmer, and cook uncovered for 45-60 minutes until the ragù thickens and turns dark.
TIP:
<p>Simmer the sauce uncovered on low heat for at least 45 minutes, stirring occasionally to prevent sticking. This allows excess liquid to evaporate and the flavor to intensify significantly.</p>
7
Season the ragù with salt and ground black pepper. it should be juicy yet thick and rich in the end.

Béchamel

8
In a saucepan, melt butter, add flour, and whisk for 1-2 minutes to make a pale roux, without browning.
9
Gradually add milk while whisking constantly. Always whisk thoroughly so the sauce is perfectly smooth and lump-free.
10
Cook the sauce over low heat, stirring constantly for 5-7 minutes, until the béchamel thickens and coats the back of a spoon.
11
Season with salt and a pinch of freshly grated nutmeg, and adjust the consistency by adding more milk or simmering further if necessary.

Assembly and Baking

12
If using dried lasagna sheets, cook them for 2-3 minutes in salted boiling water, then drain and lay them out on a clean towel so they don't stick. For fresh or instant sheets, no pre-cooking is needed, just slightly increase the amount of béchamel so they're moist enough.
TIP:
Briefly boil dry lasagna sheets in salted boiling water for 2-3 minutes to soften them and prevent them from being hard when baked. After boiling, lay them out on a towel to prevent sticking.
13
Lightly grease a baking dish with olive oil and spread a thin layer of béchamel on the bottom. Arrange the first layer of lasagna sheets close together to completely cover the base.
14
Continue layering in the following order: lasagna sheets, meat ragù, béchamel, and finely grated parmesan. Repeat this process for 3-4 layers until all ingredients are used.
15
Finish with a final layer of béchamel and a generous topping of parmesan. Cover the baking dish with foil.
16
Bake in a preheated oven at 180°C for about 30 minutes covered, then remove the foil and bake for another 10-15 minutes until a golden crust forms.
17
After removing from the oven, let the lasagna rest for 10 minutes so it sets and slices cleanly.