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Monday 27 July 2026 01:36:26 GMT

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This is not your normal lasagna… this is Lasagna Bolognese 🇮🇹 Fresh pasta layered with slow-cooked ragù, creamy besciamella, mozzarella, and Parmigiano. The real Italian classic from Bologna. Ingredients: Ragù alla Bolognese 1 lb ground beef 1 lb ground pork 6 oz pancetta, cubed 1 knob butter 1 onion, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 1 cup dry white wine 2 tbsp tomato paste 2 cups tomato passata 2 cups vegetable stock 2 bay leaves Salt & black pepper Pinch nutmeg 1 cup whole milk, warm Besciamella 500g whole milk 50g butter 50g flour Salt & black pepper Pinch nutmeg Lasagna 1 lb fresh lasagna sheets 1 lb fresh mozzarella, cubed Parmigiano Reggiano Instructions: Make the Ragú: Cook pancetta slowly in a large pot until the fat renders. Add butter, onion, carrot, and celery, and cook until soft. Add beef and pork, season and brown completely. Pour in white wine and let it fully evaporate. Stir in tomato paste and cook for 2 minutes. Add passata, stock, bay leaves, and nutmeg. Lower the heat and simmer gently for 2 hours, stirring occasionally. Stir in the warm milk and cook for another 30 minutes until silky and rich. Make besciamella: melt butter, whisk in flour, slowly add milk, stir on low heat until thick and smooth, season with salt, pepper, nutmeg. Layer in dish: Spread a thin layer of ragù on the bottom of the baking dish. Add pasta sheets, then ragù, besciamella, mozzarella, and Parmigiano. Repeat layers until the top. Finish with ragù, besciamella, and Parmigiano Bake 400°F: 30 min covered, 15 min uncovered, 10 min broil. #pasta #EasyRecipe #fyp

This is not your normal lasagna… this is Lasagna Bolognese 🇮🇹 Fresh pasta layered with slow-cooked ragù, creamy besciamella, mozzarella, and Parmigiano. The real Italian classic from Bologna. Ingredients: Ragù alla Bolognese 1 lb ground beef 1 lb ground pork 6 oz pancetta, cubed 1 knob butter 1 onion, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 1 cup dry white wine 2 tbsp tomato paste 2 cups tomato passata 2 cups vegetable stock 2 bay leaves Salt & black pepper Pinch nutmeg 1 cup whole milk, warm Besciamella 500g whole milk 50g butter 50g flour Salt & black pepper Pinch nutmeg Lasagna 1 lb fresh lasagna sheets 1 lb fresh mozzarella, cubed Parmigiano Reggiano Instructions: Make the Ragú: Cook pancetta slowly in a large pot until the fat renders. Add butter, onion, carrot, and celery, and cook until soft. Add beef and pork, season and brown completely. Pour in white wine and let it fully evaporate. Stir in tomato paste and cook for 2 minutes. Add passata, stock, bay leaves, and nutmeg. Lower the heat and simmer gently for 2 hours, stirring occasionally. Stir in the warm milk and cook for another 30 minutes until silky and rich. Make besciamella: melt butter, whisk in flour, slowly add milk, stir on low heat until thick and smooth, season with salt, pepper, nutmeg. Layer in dish: Spread a thin layer of ragù on the bottom of the baking dish. Add pasta sheets, then ragù, besciamella, mozzarella, and Parmigiano. Repeat layers until the top. Finish with ragù, besciamella, and Parmigiano Bake 400°F: 30 min covered, 15 min uncovered, 10 min broil. #pasta #EasyRecipe #fyp

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