Lasagne alla Bolognese
Photo: Emanuel Ekström / Unsplash
Bologna's Sunday showpiece: thin sheets of pasta layered with a slow, milk-enriched beef and pork ragù, silky béchamel and Parmigiano Reggiano, baked until the edges crisp and the top turns golden.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the vegetables
Warm the oil and butter in a heavy pot over medium-low heat. Add the onion, carrot and celery with a pinch of salt and cook gently, stirring often, until soft and sweet but not browned.
- 2 tbsp olive oil
- 30g butter
- 1 onion
- 1 carrot
- 1 stalk celery
- pinch salt
✅ Done when: vegetables are soft and translucent, not browned
Brown the meat
Turn the heat up to medium-high. Add the beef and pork and break them up with a wooden spoon. Cook until all the liquid has gone and the meat starts to sizzle and turn light brown.
- 500g minced beef
- 250g minced pork
✅ Done when: meat is lightly browned with no liquid left in the pot
Wine, then milk
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Cook the meat sauce
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Make the white sauce
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Layer
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Bake and rest
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Cook the vegetables
Warm the oil and butter in a heavy pot over medium-low heat. Add the onion, carrot and celery with a pinch of salt and cook gently, stirring often, until soft and sweet but not browned.
- 2 tbsp olive oil
- 30g butter
- 1 onion
- 1 carrot
- 1 stalk celery
- pinch salt
✅ Done when: vegetables are soft and translucent, not browned
Brown the meat
Turn the heat up to medium-high. Add the beef and pork and break them up with a wooden spoon. Cook until all the liquid has gone and the meat starts to sizzle and turn light brown.
- 500g minced beef
- 250g minced pork
✅ Done when: meat is lightly browned with no liquid left in the pot
Wine, then milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the meat sauce
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Make the white sauce
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Layer
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Bake and rest
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The Story Behind the Dish
Baked layered pasta dishes go back to medieval Italy, but the version Bologna made famous pairs fresh egg pasta with the city's ragù and a white sauce of butter, flour and milk. In 1982 the Bologna delegation of the Accademia Italiana della Cucina registered an official ragù recipe with the city's chamber of commerce.
In Emilia-Romagna, lasagne is festive food — made for Sundays, holidays and big family lunches, often prepared the day before.
⭐ Why It's Famous
It's the definitive meeting of Emilia-Romagna's great products: Parmigiano Reggiano, rich dairy, pork and egg pasta.
💡 Fun Fact
Traditional Bolognese ragù uses only a little tomato — it's a meat sauce, not a tomato sauce — and milk is the secret to its softness.
Bologna, Emilia-Romagna
44.49°N, 11.34°E
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