Lasagna alla Bolognese

Ingredients

• •400g ground beef
• •200g ground pork
• •1 medium onion, finely chopped
• •2 cloves garlic, minced
• •400g canned tomatoes
• •60g butter
• •60g all-purpose flour
• •500ml whole milk
• •200g Parmigiano-Reggiano, grated
• •300g fresh lasagna sheets
• •100ml whole milk (extra)
• •to taste salt and black pepper

Directions

1. 1Brown the ground beef and pork with chopped onion in a large pot over medium heat for 8 minutes, then add garlic and cook for 1 minute more.
2. 2Add the canned tomatoes, reduce heat to low, and simmer the ragù for 90 minutes, stirring occasionally, until it becomes thick and rich.
3. 3While the ragù simmers, prepare the béchamel: melt butter in a saucepan, whisk in flour to form a paste, then gradually add milk while stirring constantly until smooth and thick (about 10 minutes).
4. 4Season the ragù with salt and pepper to taste.
5. 5Preheat oven to 180°C (350°F) and lightly butter a 9x13 inch baking dish.
6. 6Spread a thin layer of béchamel on the bottom of the dish, then layer pasta sheets, ragù, béchamel, and Parmigiano-Reggiano, repeating until the dish is full and ending with béchamel and cheese.
7. 7Bake for 30-40 minutes until the top is golden brown and bubbling at the edges.
8. 8Let rest for 10 minutes before serving.

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