Lasagna Bolognese

Instructions

1. Prepare the Soffritto
   Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery (soffritto), and sauté for 5-7 minutes until softened but not browned. Add the minced garlic and cook for another minute until fragrant.
2. Make the Bolognese Sauce
   Add the ground beef and pork to the pot, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes. Pour in the red wine and simmer until reduced by half, about 5 minutes. Add the crushed tomatoes and tomato paste, then reduce heat to low. Simmer uncovered for at least 1 hour (preferably 2-3 hours), stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste.
3. Prepare the Béchamel
   In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to make a roux. Gradually whisk in the milk, ensuring no lumps form. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes. Season with salt, pepper, and the freshly grated nutmeg.
4. Cook the Pasta
   If using dried lasagna noodles, cook them in a large pot of salted boiling water until just shy of al dente (they will continue cooking in the oven). Drain and lay them flat on clean kitchen towels to prevent sticking. If using fresh pasta sheets, no pre-cooking is necessary.
5. Assemble the Lasagna
   Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel on the bottom of a 9x13 inch baking dish. Add a layer of lasagna noodles, slightly overlapping. Top with a layer of Bolognese sauce, then a layer of béchamel, and sprinkle with some Parmigiano-Reggiano. Repeat these layers (pasta, Bolognese, béchamel, cheese) until all ingredients are used, finishing with béchamel on top.
6. Add the Final Cheese Layer
   Sprinkle the remaining Parmigiano-Reggiano and all of the mozzarella cheese on top of the final béchamel layer. This will create a beautifully golden, bubbly crust when baked.
7. Bake the Lasagna
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and bubbling. Insert a knife in the center to ensure it's hot throughout.
8. Rest and Serve
   Allow the lasagna to rest for 15-20 minutes before cutting. This resting period is crucial as it allows the layers to set and makes serving much easier. Cut into portions and serve warm, garnished with additional grated Parmigiano-Reggiano if desired.