Perfect Lasagna Bolognese
Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
A big Dutch oven with medium heat is where the olive oil and one tablespoon of butter are heated.
Add the pancetta and stir-fry for 8 minutes, or until it has browned.
Add the celery, carrots, and onion; cook for about 15 minutes, stirring occasionally.
Add beef and pork and stir.
Add salt and pepper to taste.
It takes about 20 minutes to brown everything evenly.
White wine should be added to the Dutch oven and cooked for five minutes to let the alcohol evaporate.
Add sugar, tomato paste, and crushed tomatoes in a stir.
Bring to a simmer; lower heat to low; cover, and simmer Bolognese sauce for about 3 1/2 hours, stirring occasionally and skimming fat from the surface.
If the sauce seems dry, stir in 1/4 cup of beef broth at a time.