Lasagna Bolognese, Garlic Bread and Garden Salad

Instructions

1. 1

   Prepare the Bolognese Sauce (Ragù)

   • Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery (soffritto). Cook, stirring occasionally, until softened and fragrant, about 10 minutes.
   • Add the minced garlic and cook for 1 minute more.
   • Increase heat to medium-high, add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned all over, about 8-10 minutes. Drain excess fat.
   • Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer until the wine has almost completely evaporated, about 3-4 minutes.
   • Stir in the crushed tomatoes, tomato paste, 1 cup of whole milk, bay leaf, dried oregano, 1.5 tsp salt, and black pepper.
   • Bring the sauce to a gentle simmer, then reduce heat to the lowest setting. Cover and let it cook for at least 90 minutes, up to 2 hours, stirring occasionally. The sauce should be thick and rich. Discard the bay leaf after simmering.
2. 2

   Prepare the Béchamel Sauce

   • While the Bolognese simmers, melt the butter in a medium saucepan over medium heat.
   • Whisk in the flour and cook for 2 minutes, stirring constantly, to form a paste (roux). This cooks out the raw flour taste.
   • Gradually whisk in the 4 cups of warm milk, about half a cup at a time, ensuring each addition is fully incorporated before adding the next to prevent lumps.
   • Bring the sauce to a gentle simmer and cook, whisking constantly, until it thickens enough to coat the back of a spoon, about 8-10 minutes.
   • Remove from the heat and stir in the nutmeg, 0.5 tsp salt, and white pepper. Set aside.
3. 3

   Prepare for Assembly

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   • If using regular lasagna noodles that require boiling, cook them now according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking.
4. 4

   Assemble the Lasagna

   • Spread a thin layer of Bolognese sauce on the bottom of the prepared baking dish. This prevents the pasta from sticking.
   • Arrange a single layer of lasagna noodles over the sauce.
   • Spread a generous layer of Bolognese sauce (about 1.5 cups) over the noodles.
   • Drizzle about 3/4 cup of Béchamel sauce over the Bolognese.
   • Sprinkle with about 1/4 cup of Parmesan cheese.
   • Repeat the layers two more times: noodles, Bolognese, Béchamel, Parmesan.
   • Add a final layer of noodles. Top with all the remaining Béchamel sauce, spreading it to cover the noodles completely. This creates a creamy top and prevents dry edges.
   • Sprinkle evenly with the shredded mozzarella and the remaining Parmesan cheese.
5. 5

   Bake the Lasagna

   • Cover the baking dish with aluminum foil, tenting it slightly so it doesn't touch the cheese.
   • Bake for 25 minutes.
   • Remove the foil and continue to bake for another 20-25 minutes, or until the top is golden brown, bubbly, and the edges are sizzling.
6. 6

   Rest and Serve

   • Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing. This step is crucial for the layers to set, ensuring clean, beautiful slices.
   • Garnish with fresh basil or parsley if desired, then slice and serve warm.