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Printed at the current scale: 24 servings · Metric · front and back, more cards if it runs long

Lasagne alla Bolognese

24 servings · 4 × 6 in
Ragù alla Bolognese
450 g pancetta, cut into strips, then finely chopped
150 g carrot, finely chopped
150 g celery, finely chopped
150 g yellow onion, finely chopped
45 ml extra virgin olive oil
900 g coarsely ground beef
300 g red wine
900 g tomato passata
hot vegetable broth, as needed, to taste
fine salt, to taste
black pepper, to taste
Spinach Egg Pasta
750 g fresh spinach, washed
300 g squeezed spinach purée
1050 g remilled durum wheat semolina (semola rimacinata)
450 g 00 flour
6 eggs, lightly beaten
9 egg yolks
semolina, for dusting, to taste
salt, for the cooking water, to taste
Béchamel
3 l whole milk
210 g butter
210 g 00 flour
fine salt, a pinch, to taste
nutmeg, to taste, freshly grated
Assembly and Baking
810 g Parmigiano Reggiano, grated
butter, for the dish and for dotting, to taste
forklet.co/r/8nk1fHLd?scale=3 · v1
  1. Ragù alla Bolognese Heat the 45 ml extra virgin olive oil in a heavy saucepan over medium heat, add the 450 g pancetta and spread it out with the back of a ladle. Let it brown for a few minutes, then add the 150 g carrot, 150 g celery and 150 g yellow onion and cook for 5 min to 6 min, stirring.
  2. Add the 900 g coarsely ground beef, turn up the heat and break it up as it cooks. Let it brown slowly and thoroughly. 10 min to 15 min
  3. Pour in the 300 g red wine and let it bubble until it has evaporated completely. 3 min to 5 min
  4. Stir in the 900 g tomato passata and bring back to a simmer. Once it bubbles again, add a ladle or two of the hot vegetable broth, as needed.
  5. Lower the heat to the gentlest simmer, set the lid ajar and cook for at least 2 h to 4 h, stirring from time to time and adding more broth whenever it looks dry. Season with fine salt and black pepper at the end.
  6. Spinach Egg Pasta Put the 750 g fresh spinach in a pan with a splash of water, cover and cook until completely wilted. 5 min to 6 min
  7. Drain, let it cool, then squeeze out as much water as you can with your hands. Blend to a smooth purée; you should have about 300 g squeezed spinach purée. 10 min
  8. Heap the 1050 g remilled durum wheat semolina (semola rimacinata) and 450 g 00 flour on a board and make a wide well in the middle. Put the spinach purée, the 6 eggs and the 9 egg yolks into the well.
  9. With a fork, beat the eggs and spinach together in the centre, drawing in flour from the inside wall a little at a time so the liquid never breaks out. When it gets too stiff for the fork, knead by hand. 10 min to 15 min
  10. Wrap the dough tightly in plastic wrap and rest it at room temperature for 30 min. Make the béchamel meanwhile. 21 °C
  11. Cut off a piece of dough and keep the rest covered. Flatten it with a little semolina, for dusting, then pass it through the pasta machine, starting at the widest setting. Fold it and roll again a few times, then thin it notch by notch until it is about 0.5 mm (0.02 in), nearly see-through. 30 min to 45 min
  12. Lay the sheets on the board and cut them into large rectangles about 30 cm (11 ¾ in) by 20 cm (7 ¾ in), to fit your dish. Repeat with the remaining dough.
  13. Bring a large pot of water to the boil and season it with salt, for the cooking water. Cook the sheets one at a time for 30 s to 40 s, lift them out with a slotted spoon and lay them side by side, not overlapping, on a cloth-lined tray. Pat dry. 100 °C
  14. Béchamel Warm the 3 l whole milk in a saucepan until steaming but not boiling. 5 min
  15. In another pan melt the 210 g butter, tip in the 210 g 00 flour all at once and stir over medium-low heat for a couple of minutes. 2 min to 3 min
  16. Pour in the hot milk in three additions, whisking well after each. Season with fine salt, a pinch and nutmeg and keep whisking over low heat until creamy. 5 min to 8 min
  17. Transfer to a bowl and press plastic wrap onto the surface so no skin forms.
  18. Assembly and Baking Heat the oven to 170 °C (no fan). 15 min
  19. Grease the dish with some of the butter, for the dish and for dotting, then spread a thin layer of béchamel and a thin layer of ragù over the bottom.
  20. Lay in a sheet of pasta, then add a layer of béchamel, a layer of ragù and a good scattering of 810 g Parmigiano Reggiano. Repeat until you have five layers of pasta. 15 min to 20 min
  21. Cover the last sheet completely with ragù, sprinkle with the remaining cheese and dot with small pieces of butter.
  22. Bake for 40 min. 170 °C
  23. Let the lasagne rest for 15 min before cutting so the layers set.
  • Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)
  • Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
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