Lasagna Bolognese

01Method

1. 1

   Heat butter in a large heavy-bottomed pot over medium heat. Add the pancetta and cook until it begins to render its fat. Stir in the chopped onion, celery, and carrot, cooking until the vegetables soften, about 8–10 minutes.

2. 2

   Add the ground beef, ground pork, and Italian sausage to the pot. Break up the meat and cook until fully browned. Season with ground clove, cinnamon, and black pepper.

3. 3

   Stir in the chopped tomatoes and bring the mixture to a gentle simmer. Pour in the first measure of milk, stir to combine, and let the sauce cook uncovered on low heat for at least 3–4 hours, stirring occasionally, until thick and deeply flavored. Season with sea salt.

4. 4

   To make the béchamel, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually pour in the second measure of milk while whisking continuously to prevent lumps. Cook, stirring, until the sauce thickens to a smooth consistency. Season to taste.

5. 5

   Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions, then drain and lay flat.

6. 6

   Spread a thin layer of Bolognese on the bottom of a large baking dish. Layer with noodles, then alternate layers of meat sauce, béchamel, and Parmesan cheese, finishing with a top layer of béchamel and a generous coating of Parmesan.

7. 7

   Cover with foil and bake for 30 minutes, then uncover and bake an additional 15 minutes until the top is bubbling and lightly golden. Let rest for 15 minutes before slicing and serving.