Lasagne alla Bolognese -- Madness Kingdom

Method

Step 1

Make the ragu first. Set a large heavy pot over medium heat with the olive oil, then add the onion, carrot, and celery. Cook, stirring, for about 8 minutes until soft and the onion is translucent.

Step 2

Add the ground beef and pork. Break the meat up with a wooden spoon and cook for about 10 minutes until no pink remains and the liquid has evaporated.

Step 3

Pour in the 1 cup milk and simmer, stirring, for about 8 minutes until it is mostly absorbed. Then pour in the white wine and simmer another 8 minutes until it too cooks away.

Step 4

Stir in the crushed tomatoes, 1 teaspoon salt, and the pepper. Lower the heat to a bare simmer, partly cover, and cook gently for 1 1/2 hours, stirring now and then. It should become thick and glossy. Set aside.

Step 5

Make the bechamel. Melt the 6 tablespoons butter in a saucepan over medium heat, then whisk in the flour and cook for 2 minutes to form a paste, stirring constantly so it does not brown.

Step 6

Slowly pour in the 4 cups milk while whisking hard to prevent lumps. Keep whisking and cooking for about 6 minutes until it thickens enough to coat the back of a spoon. Stir in the nutmeg and 1/2 teaspoon salt, then remove from heat.

Step 7

Heat the oven to 375 degrees Fahrenheit. Boil the lasagna noodles according to the package until just pliable, then lay them flat on a clean towel so they do not stick.

Step 8

Spread a thin layer of ragu across the bottom of a 9 by 13 inch baking dish so the noodles will not stick.

Step 9

Lay down a layer of noodles, then spread on a layer of ragu, a layer of bechamel, and a sprinkle of Parmesan. Repeat these layers, aiming for about 5 layers total, ending with bechamel and a generous cap of Parmesan.

Step 10

Cover the dish loosely with foil, making a small tent so it does not touch the cheese, and bake for 30 minutes.

Step 11

Remove the foil and bake another 20 minutes until the top is golden brown and the edges are bubbling.

Step 12

This is the most important step: let the lasagna rest on the counter for 20 minutes before cutting. This lets the layers set so your slices hold together instead of sliding apart.

Step 13

Cut into squares and serve warm.

Tips from the test kitchen

The long, gentle simmer of the ragu is what builds deep flavor, so do not rush it.
Resting before slicing is essential; cutting too soon gives you a soupy, collapsing mess.

Lasagne alla Bolognese