Mario Batali Lasagna alla Bolognese Recipe

With Mario’s Homemade Ragu & Besciamella Sauce

Posted by Sharon

Note: TheCooksDen may receive a small commission from our partner should you choose to purchase this item

Active/Total Time: 3 hrs 15 mins/4 hrsServes: 8

This delicious lasagna comes from celebrity chef Mario Batali's kitchen. It's all from scratch, right down to the homemade spinach pasta sheets.

Batali features two sauces in this recipe: ragu bolognese and besciamella. A ragu bolognese is a thick meat sauce, prepared here with ground veal, pork, and pancetta. The besciamella sauce, also known as bechamel in French cuisine, is a basic white roux sauce made with butter, flour, and milk. This is a good technique to have on hand since besciamella is a standard base for other cream sauces. Here, the besciamella is just lightly seasoned with salt and freshly grated nutmeg.

Buying pre-made lasagna sheets will save time in the kitchen, but it won't beat the taste and texture of homemade lasagna noodles. For this recipe, they're rolled out extra-thin to allow for a lot of layering. If you want, you can make the noodles ahead of time, separate them with parchment paper, and freeze them in an air-tight, plastic-wrapped container to inhibit freezer burn.

Ingredients
  • 5 cloves garlic
  • 2 medium onions
  • 4 ribs celery
  • 2 carrots
  • 1/4 cup olive oil
  • 1 pound ground veal
  • 1 pound ground pork
  • 4 ounces pancetta
  • 1 cup dry white wine
  • 1 cup whole milk
  • 6 ounces tomato paste
  • 1 tsp fresh thyme leaves
  • 5 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1-2 tsp sea salt
  • 1/2 tsp freshly-grated nutmeg
  • 3 quarts water
  • 1 tablespoon sea salt
  • 1 cup packed fresh spinach leaves (3.5 ounces)
  • sea salt (to taste)
  • freshly ground pepper (to taste)
  • 3 1/2 cups all-purpose flour, plus extra for kneading
  • 5 large eggs
  • all-purpose flour for dusting
  • 6 quarts cold water
  • 2 Tbsp sea salt
  • ice to make ice bath
  • 2 Tbsp extra-virgin olive oil
  • 8 ounces Parmigiano-Reggiano

Comments are closed.