Lasagna alla bolognese isn’t just “pasta + sauce.” It’s time in a pot. If there’s one place not to speed, it’s the soffritto. It’s only onion, carrot and celery, coaxed low and slow in olive oil (or butter if you’re old-school) until they soften and turn sweet — the moment the kitchen starts to smell like Sunday. That’s the base that gives the ragù its soul.
Once the veggies are soft, in goes the meat. Let it catch a little color, then a good splash of red wine to scrape up the brown bits. Tomatoes follow, a pinch of salt, maybe a crack of pepper, and then… patience. Keep it at a quiet blup-blup for hours. The sauce goes from “pretty good” to deep and rich, the kind that clings to a spoon and tastes like it took all afternoon — because it did.
Assembly’s the fun part: a thin smear of ragu, sheets of fresh pasta, more ragu, a ladle of silky béchamel — repeat till the dish looks proud. Bake till the top freckles gold and the edges bubble. And here’s the move nobody likes but everyone needs: let it rest 15–20 minutes before cutting. It settles, slices clean, and every forkful has a little pasta, a little sauce, and a ribbon of béchamel. Warm plate, big smile. That’s lasagna.
For the sofrito
For the ragu
For the béchamel
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60 g
butter
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60 g
flour
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800 ml
milk
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to taste
nutmeg
For assembling
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the sofrito
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Sweat the vegetables
In a heavy pot, heat olive oil or butter and gently cook onion, carrot, and celery over low heat. Stir slowly and patiently for 10–15 minutes until the vegetables are soft, sweet, and golden. This is the sofrito, the foundation of the ragu.
Prepare the ragu
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Add pancetta
Stir the pancetta into the sofrito and let it render gently, adding depth of flavor.
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Brown the meat
Add beef and pork, breaking them apart with a spoon. Cook until browned all over.
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Deglaze with wine
Pour in the red wine, scraping up the fond from the bottom of the pot, and reduce until almost dry.
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Slow simmer
Add tomatoes, tomato paste, garlic, bay leaves, and a touch of nutmeg. Reduce heat to very low and let the sauce simmer for at least 2–3 hours, stirring occasionally. The longer it cooks, the richer it becomes.
Prepare the béchamel
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Make the roux
Melt butter, whisk in flour, and cook until golden. Gradually add warm milk, whisking until thick and smooth. Season with salt, pepper, and nutmeg.
Assemble and bake
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Layer the lasagna
In a baking dish, spread ragu, then pasta, then béchamel, followed by Parmesan. Repeat layers until all ingredients are used, finishing with béchamel and cheese on top.
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Bake
Bake at 180°C for 35–40 minutes until golden and bubbling. Let rest 10 minutes before serving.
Note: Do not skip the sofrito — it is the foundation of a true Italian ragu.
Updated: August 30, 2025