Classic Beef Bolognese Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 1 pound ground beef (80/20)
• 1/2 pound ground pork
• 1 cup whole milk
• 1 cup dry white wine
• 2 (28-ounce) cans crushed tomatoes
• 1 bay leaf
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk (for bechamel)
• 1/4 teaspoon ground nutmeg
• 12 no-boil lasagna noodles
• 2 cups freshly grated parmigiano-reggiano
• 2 teaspoons kosher salt, divided, plus more to taste

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat and cook the onion, carrots, and celery for 8 to 10 minutes, stirring often, until softened and lightly golden.
2. Add the ground beef and pork, breaking it up with a spoon, and cook over medium-high heat for 8 minutes until no pink remains and it starts to brown at the edges.
3. Pour in 1 cup whole milk and simmer for 5 minutes, stirring, until it is mostly absorbed - this tenderizes the meat before the acid goes in.
4. Add the white wine, raise the heat to medium-high, and cook for 3 minutes until the alcohol smell cooks off.
5. Stir in the crushed tomatoes, bay leaf, and 1 teaspoon salt, bring to a gentle simmer, then reduce heat to low and cook uncovered for 90 minutes, stirring occasionally, until thick and deep red; the ragu should hold its shape on a spoon.
6. While the ragu simmers, make the bechamel: melt 4 tablespoons butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute until pale and bubbling.
7. Gradually whisk in 4 cups milk, whisking constantly to prevent lumps, and cook for 6 to 8 minutes until thickened enough to coat the back of a spoon; season with nutmeg and 1 teaspoon salt.
8. Preheat the oven to 375 F and lightly oil a 9x13-inch baking dish.
9. Spread a thin layer of ragu on the bottom of the dish, top with 3 noodles, then layer bechamel, more ragu, and a scattering of Parmigiano; repeat to make 4 layers total, ending with bechamel and a generous final layer of Parmigiano.
10. Cover tightly with foil (tented so it doesn't touch the cheese) and bake for 35 minutes.
11. Remove the foil and bake for another 20 minutes, until the top is bubbling and golden brown in spots and a knife inserted in the center meets no resistance.
12. Let the lasagna rest for at least 15 minutes before slicing so the layers set and hold together when served.

Nutrition

Calories	610
Protein	34 g
Fat	32 g
Carbs	46 g
Fiber	4 g
Sodium	890 mg

Estimated per serving