Lasagna Bolognese
Layered pasta with a slow-simmered meat ragu, bechamel, and Parmigiano baked until bubbling.
Jump to methodin the kitchen
Method
Soften the soffritto, brown the meat, add passata, and simmer the ragu two hours.
Whisk butter, flour, and milk into a smooth bechamel seasoned with nutmeg.
Layer ragu, pasta, bechamel, and Parmigiano, repeating to fill the dish.
Bake until the top is bronzed and bubbling, then rest 20 minutes before cutting.
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