Lasagna Bolognese

Lasagna Bolognese is a classic Italian dish, originally from the Emilia-Romagna region of northern Italy, particularly from the city of Bologna. It dates back to the Middle Ages, though the modern version became popular in the 19th century. Unlike the American-style lasagna (often made with ricotta and heavy tomato sauce), the traditional Lasagna alla Bolognese 

• A slow-cooked ragù Bolognese

• Béchamel sauce (not ricotta or cottage cheese)

• Fresh pasta sheets (often green from spinach)

• Topped with Parmigiano-Reggiano

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🧂 Core Ingredients

1. Ragù Bolognese (Meat Sauce)

• Ground beef (and sometimes pork)

• Onions, carrots, celery (soffritto)

• Tomato paste or passata (sparingly used)

• White wine

• Milk (for richness)

• Salt, pepper, and a pinch of nutmeg

2. Béchamel Sauce (White Sauce)

• Butter

• Flour

• Milk

• Nutmeg

• Salt

3. Lasagna Pasta Sheets

• Preferably fresh and egg-based

• Sometimes spinach-infused for a green tint

4. Cheese

• Parmigiano-Reggiano (authentic choice)

• Mozzarella may be added in modern versions

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🍽️ Preparation Steps

1. Cook the ragù: Sauté vegetables, brown the meat, add tomato paste, wine, milk, and simmer for hours.

2. Make the béchamel: Melt butter, add flour to form a roux, whisk in milk until thickened.

3. Assemble the layers:

   • Start with ragù, then pasta, then béchamel, then cheese.

   • Repeat for several layers (usually 4-6).

   • Finish with béchamel and cheese on top.

4. Bake: 375°F (190°C) for about 30-40 minutes until golden and bubbling.

5. Rest before serving: Let it sit for 10-15 minutes for better slicing.

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🧾 Authentic vs. Modern Variations

Traditional	Modern
Béchamel only	Ricotta or cottage cheese used
Light tomato flavor	Heavy tomato sauce
Spinach pasta sheets	Dried store-bought noodles
No mozzarella	Often topped with mozzarella

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🍷 Pairing Suggestions

• Wine: Chianti, Barbera, or Sangiovese

• Sides: Garlic bread, arugula salad, roasted vegetables

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🧠 Interesting Facts

• The Italian Academy of Cuisine officially registered the traditional recipe for Ragù alla Bolognese in 1982.

• In Bologna, lasagna is often served on Sundays and during festive holidays.

• The word "lasagna" comes from the Greek “laganon,” referring to flat sheets of pasta.

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