The Best Lasagna Bolognese I’ve Ever Made

To make the pasta, add the flour on a large bowl. Make a well in the center and add a pinch of salt. Break the eggs into the well. Incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue mixing the flour with warm water until they are no longer runny.

Continue kneading for about 7-10 minutes. Knead until the pasta dough is smooth, elastic, and just slightly tacky. You can dust the dough with more flour if it’s too sticky. Roll the dough into a ball, cover it with a cloth, and let it sit for about 30 minutes.

Divide the dough into 4 equal portions. Take one piece and flatten it a bit with your hands. Dust a work surface with flour and roll dough out using a rolling pin 5 to 6 times. Turn the dough 45 degrees and roll out again, 5 to 6 times. Keep rolling and turning in the same way until the dough is evenly very thin. When you hold up the dough, you should be able to see your fingers through it. Cut the pasta to fit your baking dish using a knife. Transfer lasagna sheets to a floured kitchen towel and let air-dry about 30 minutes before assembling.

In a large pan, heat the olive oil and sunflower oil over medium heat. Add beef and cook while breaking it up with the end of your spoon, until browned. Transfer to a bowl.

In the same pan, add oil, onion, carrots and celery, and cook for 8-10 minutes, or until softened. Add in the garlic, season with salt & pepper, paprika, and hot pepper. Sauté for about 1 minute, until fragrant.

In the same pan, add the cooked beef and mix well to combine and bring to a gentle simmer. Add 1/2 cup of water and cook over low heat for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.

In a large pot, melt butter over medium heat. Add the flour and whisk for about 30 seconds, or until well blended. Reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency. Season with salt and nutmeg and mix well.

In you baking pan, brush a thin layer of olive oil over the bottom and around the sides. Add 3 spoonful of white sauce on the base. Top with 4 spoonful of meat sauce , then cover with one lasagna sheet. Repeat for 2nd and 3rd layers with 1/2 shredded cheese in between. Pour the remaining white sauce and meat sauce over the last layer of lasagna sheet and top with the remaining shredded cheese.

Bake at 350°F/180°C for 25 minutes or until golden and bubbling. Enjoy!