Ingredients
F
For the Bolognese:
b
2 lb beef chuck roast
o
2 tbsp olive oil
l
1 large onion
c
2 carrots
c
2 celery ribs
g
4 garlic cloves
d
1 cup dry red wine
o
1 can (28 oz) crushed tomatoes
b
2 cups beef stock
b
2 bay leaf
S
Salt
B
Black pepper
F
For the Bechamel:
u
4 tbsp unsalted butter
a
4 tbsp all purpose flour
w
4 cups whole milk
N
Nutmeg
S
Salt
F
For Assembly:
l
1 lb lasagna sheets
f
2 cups freshly grated Parmigiano Reggiano
O
Olive oil
Directions
1
Make the bolognese: Brown chuck roast in olive oil. Remove and sauté onion, carrot, celery until softened. Add garlic, cook 1 min. Deglaze with red wine. Add tomatoes, paste, stock, bay leaf. Return beef, cover, simmer 2.5–3 hrs until tender. Shred beef into sauce, season.
b
2 lb beef chuck roast
o
2 tbsp olive oil
l
1 large onion
c
2 carrots
c
2 celery ribs
g
4 garlic cloves
d
1 cup dry red wine
o
1 can (28 oz) crushed tomatoes
b
2 cups beef stock
b
2 bay leaf
S
Salt
B
Black pepper
2
Make the bechamel: Melt butter, whisk in flour, cook 1–2 mins. Slowly whisk in warm milk. Season with salt, nutmeg. Simmer until thickened.
u
4 tbsp unsalted butter
a
4 tbsp all purpose flour
w
4 cups whole milk
S
Salt
N
Nutmeg
3
Assemble: Layer pasta → bolognese → bechamel → Parmigiano. Repeat 4–5 layers. Top with bechamel + Parmigiano.
l
1 lb lasagna sheets
f
2 cups freshly grated Parmigiano Reggiano
4
Bake: 375°F for 40–45 mins until golden. Rest 15 mins before slicing. Serve with extra bechamel or bolognese sauce drizzled on plate.
