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mario batali lasagna bolognese recipe

Mario Batali Lasagna Bolognese Recipe

This isn’t your average lasagna—it’s layers of deep, slow-cooked meat sauce, creamy béchamel, and delicate pasta!
A proper Bolognese takes time, and Batali’s version follows the traditional method of cooking it low and slow for maximum richness.
I always start with finely chopped carrots, celery, and onion, letting them soften before adding the meat.
A mix of ground pork, beef, and veal gives the sauce an incredible balance of textures.
The key is simmering everything with milk before adding tomatoes—it mellows the acidity and makes the sauce velvety.
Béchamel replaces ricotta, making each bite smooth instead of heavy.
Letting it rest before cutting is crucial—the structure holds, and the flavors settle beautifully.
Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Servings: 6

Ingredients

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 cup Carrots chopped
  • 1 cup Onions chopped
  • 1 cup Celery chopped
  • 3 cloves Garlic minced
  • 2 cups Whole Milk
  • 2 cups Dry White Wine
  • 1 can Tomatoes 28 oz., crushed
  • 1/4 cup Tomato Paste
  • 3/4 cup Butter
  • 1/3 cup All-Purpose Flour
  • 4 cups Whole Milk for Béchamel
  • 1/2 tsp Nutmeg
  • 1 box Lasagna Sheets
  • 1 cup Parmesan Cheese grated

Instructions

  • Begin by cooking the vegetables.
  • In a large pot, sauté the onions, carrots, and celery with minced garlic in olive oil until soft.
  • This should take about 10 minutes over medium heat.
  • Add the ground beef and pork to the pot.
  • Cook until browned, breaking up the meat with a spoon.
  • This ensures that the meat is well incorporated.
  • Pour in the wine and allow it to simmer until reduced by half.
  • Stir in the crushed tomatoes, tomato paste, and milk.
  • Let it simmer on low heat for about 1.5 hours.
  • Prepare the Béchamel sauce by melting butter in a saucepan over medium heat.
  • Whisk in the flour until smooth.
  • Gradually whisk in the milk, stirring constantly until thickened.
  • Add nutmeg and set aside.
  • Preheat the oven to 375°F.
  • Layer the cooked ragu, Béchamel sauce, and lasagna sheets in a baking dish.
  • Top it all with Parmesan cheese and bake for about 45 minutes until bubbly and golden.