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Lasagna Bolognese




1 onion, diced

1 carrot, peeled diced fine

1 celery stalk, diced fine

1 tsp garlic

2 Tbsp olive oil

1 1/2 lbs ground chuck

4oz pancetta

1 cup red wine

1/2 cup heavy cream

1 cup whole milk

3 Tbsp tomato paste

3 cups beef broth

Brown the pancetta, and ground chuck and remove. Saute the vegetables, add tomato paste. Add beef broth, cook on medium heat for 15 minutes. Add the milk/cream mixture slowly, over and hour. Return pancetta to pot.



5 tsp butter

1/4 cup flour

4 cups whole milk

pinch nutmeg

8 pasta sheets

2 cups grated fresh Parmesan


Making 8 layers, starting with a little Bechamel on the bottom, pasta sheet, bolognese, parm. Repeat.  Bake in a buttered 9/13 backing pan in 350 oven for 60 minutes. Let it rest for at least 10 minutes before serving.


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  1. Matthew Theroux

    February 5, 2016 at 4:06 am

    hi great post

  2. Stuart Aiava

    February 5, 2016 at 2:56 pm

    I just find the whole thing frustrating.

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