Saturday, December 9, 2023

Lasagna Classica al Ragu

Lasagna Classica al Ragu

Prepare time:  20 min
Cook: 2,5 hours
Ready in: 2hours and 50min
6 people

Ingredients for the Ragu

  • Olive oil
  • 1 carrot
  • 1 white onion
  • 1 celery stem
  • 100 grams of pancetta (optional)
  • 400 grams of minced beef
  • 1 glass of red wine
  • Bay leaves
  • Rosemary (fresh)
  • Sage (fresh)
  • 500 litre of tomato passata (bottle)
  • Salt
  • Glass of milk
  • 150 grams of parmesan cheese (grated)
  • Pepper
  • 300 grams of lasagne sheets (preferably fresh pasta sheets)

Ingredients for the besciamella

  • 1 litre of milk
  • 100 grams of butter
  • 100 grams of flour (all purpose/tipo 00)
  • Nutmeg
  • Salt


  • Baking tray
  • Whisk


For the Ragu
First thing to do is start with the Ragu. So wash the carrot and celery stem, peel the skin and cut them in thin slices like julienne, then chop them into little cubes. Do the same thing for the onion. This mix of celery, onion and carrots is called “Sofritto” in Italian and is the best flavour combination to start the Ragu with. Then get rid of the skin of the pancetta and cut into small cubes as well.

Heat up a pot, add some olive oil, when hot add the Sofritto (celery, onion and carrots) sauté for about 5 minutes. Then add the pancetta and leave for another couple of minutes. Then add the minced beef, stir until browned. Add a glass of red wine and let the alcohol evaporate. Now add the fresh herbs, we will take them out later. Mix everything and then add passata di pomodoro, salt, some pepper and leave the Ragu on the heat simmering for 2 hours minimum. When the Ragu is almost ready, preheat the oven on 180 degrees.

For the Besciamella
Take another pot and let the butter melt, when melted add the flour and stir until golden-brown. Then bit by bit add the milk and use a whisk to mix. Add some salt and nutmeg. After 5 minutes the mixture will thicken up, when thick (sticking to the spoon/spatula) turn of the heat and put on the side.

For the Lasagna
When everything is ready, use a tang to fish out the rosemary/bay and sage leaves form the Ragu. Then take your baking tray, the Ragu, the besciamella sauce and parmesan cheese, ready in front of you to make all the layers.  Start with a layer of besciamella or Ragu to cover the bottom of the tray, then cover with pasta sheets, then add the Ragu, besciamella, parmesan and cover again with pasta sheets. Continue this process until the tray is full. Remember that you always have to end with a layer of Ragu, besciamella and then tons of parmesan cheese. When the lasagna is ready, leave in the oven for 30 minutes. If you’re using dry pasta sheets this process will take a little longer.

When the Lasagna is ready, let it cool down for 5/10 minutes before cutting. In this way the pieces will stay better in shape.

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