Classic Lasagna Bolognese

Ingredients

• p1 pound ground beef
• 2 slice pancetta, finely chopped
• ½ carrots, finely chopped
• ½ celery stalk, finely chopped
• 1 small onion, finely chopped
• ¼ cup finely chopped fresh parsley
• ½ teaspoon kosher salt
• 11/2 cups white wine
• 8 ounces tomato puree
• 31/2 tablespoons unsalted butter
• ½ cup flour
• 2 cups cold whole milk
• 4 ounces finely grated Parmesan cheese
• 1 pound no-bake lasagna noodles

Instructions

1. 1. In a large skillet add a little olive oil and the meat. Brown the meat over medium heat, turning it over once or twice so it sears evenly. Once it has just cooked through remove the meat to a plate.
2. 2. Add the pancetta to the skillet and cook for about 2 minutes. Then add the carrots, celery, onions, parsley, and salt. Turn the heat to low and let the vegetables cook until they are completely soft. Return the meat to the pan and add enough wine to just cover the wine.
3. 3. Once the wine has reduced by half add a splash or water, and the tomato puree, and cover the meat and simmer it on low heat for at least 2 hours, or until the ragu is thick and glossy.
4. 4. Preheat to the oven to 350degrees F. As the ragu is finishing up make the béchamel sauce. Melt the butter in a pan and add the flour. Whisk for at least 2 minutes so the flour cooks and it turns a golden brown. Add the milk and whisk until the sauce is completely smooth and is thick enough to coat the back of a spoon.
5. 5. Assemble the lasagna by spreading a small amount of ragu on the bottom of a 13x9 baking pan. Then top with a layer of lasagna noodles. Add a second layer of ragu, followed by a thin layer of béchamel and a sprinkle of Parmesan. Repeat this layer until all the noodles are used us. Finish with a layer of ragu, béchamel, and a heavy layer of Parmesan.
6. 6. Bake the lasagna for 40 to 45 minutes, or until the top is golden brown and the cheese is bubbling around the edges. Allow the lasagna to cool for 10 to 15 minutes before cutting and serving.