Name: Lasagne al Forno with Ragù and Béchamel
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 1 carrot (about 100 g), finely diced; 1 stalk celery, finely diced; 2 cloves garlic, chopped; 70 g pancetta, diced; 500 g mixed minced meat (beef and pork); 2 tbsp tomato purée; 400 g canned chopped tomatoes; 150 ml red wine; 100 ml milk; 1 beef stock cube; 1 bay leaf; 2 sprigs thyme; 1 tsp dried oregano; salt and pepper (to taste); 50 g butter; 50 g flour; 750 ml milk; nutmeg, freshly grated; salt and pepper (to taste); 200 g dried lasagne sheets; 60 g Parmesan, grated; 100 g mozzarella, grated (for the top layer)

Preparation

Sweat the olive oil, onion, carrot, celery, garlic and pancetta in a large pot over gentle heat until soft, without letting the vegetables colour, about 10 minutes.
Add the minced meat, turn up the heat and fry, stirring, until crumbly and browned. Briefly fry the tomato purée with it.
Stir in the canned tomatoes, red wine, milk, stock cube, bay leaf, thyme and oregano, bring to the boil, then simmer gently, covered, for about 1 hour. Then simmer uncovered for 30 minutes more, until the meat is tender and the sauce is thick. Remove the herb sprigs and bay leaf and season with salt and pepper.
For the béchamel, melt the butter over medium heat, cook the flour for 1 to 2 minutes, stirring, and gradually stir in the milk. Bring to the boil, stirring constantly, until the sauce is thick, then season with nutmeg, salt and pepper.
Preheat the oven to 180 °C conventional (top and bottom heat). Spoon a little ragù into a baking dish (about 30 × 20 cm), cover with lasagne sheets, then spread over a little béchamel, a third of the remaining ragù and some Parmesan. Build up these layers three times.
Make the top layer from lasagne sheets, the remaining béchamel, mozzarella and Parmesan. Set the dish on a baking tray and bake for about 45 minutes, until the lasagne is browned and bubbling at the edges.
Leave to stand for 10 minutes before cutting.

Drink with it

Red wine · excellent match
Sangiovese (Chianti Classico)
The acidity of Sangiovese cuts through the fat of ragù and béchamel and mirrors the tomato.
Which wine pairs with food? A simple approach to choosing
Red wine · excellent match
Barbera d'Asti
Little tannin, plenty of acidity and fruit: Barbera carries meat sauce and cheese without turning bitter.
Red wine · excellent match
Lambrusco Grasparossa, dry, chilled
The pairing from Emilia: bubbles and acidity cut through béchamel and cheese, while the tart red fruit stands up to the ragù.
Dark beer · good match
Dark lager or Märzen
Malty roasted notes and a touch of sweetness go with the browned mince, and the carbonation relieves the richness of the béchamel.
Which beer goes with food? More than just pils with barbecue

Preparation

Sweat the olive oil, onion, carrot, celery, garlic and pancetta in a large pot over gentle heat until soft, without letting the vegetables colour, about 10 minutes.
Add the minced meat, turn up the heat and fry, stirring, until crumbly and browned. Briefly fry the tomato purée with it.
Stir in the canned tomatoes, red wine, milk, stock cube, bay leaf, thyme and oregano, bring to the boil, then simmer gently, covered, for about 1 hour. Then simmer uncovered for 30 minutes more, until the meat is tender and the sauce is thick. Remove the herb sprigs and bay leaf and season with salt and pepper.
For the béchamel, melt the butter over medium heat, cook the flour for 1 to 2 minutes, stirring, and gradually stir in the milk. Bring to the boil, stirring constantly, until the sauce is thick, then season with nutmeg, salt and pepper.
Preheat the oven to 180 °C conventional (top and bottom heat). Spoon a little ragù into a baking dish (about 30 × 20 cm), cover with lasagne sheets, then spread over a little béchamel, a third of the remaining ragù and some Parmesan. Build up these layers three times.
Make the top layer from lasagne sheets, the remaining béchamel, mozzarella and Parmesan. Set the dish on a baking tray and bake for about 45 minutes, until the lasagne is browned and bubbling at the edges.
Leave to stand for 10 minutes before cutting.

Drink with it

Red wine · excellent match
Sangiovese (Chianti Classico)
The acidity of Sangiovese cuts through the fat of ragù and béchamel and mirrors the tomato.
Which wine pairs with food? A simple approach to choosing
Red wine · excellent match
Barbera d'Asti
Little tannin, plenty of acidity and fruit: Barbera carries meat sauce and cheese without turning bitter.
Red wine · excellent match
Lambrusco Grasparossa, dry, chilled
The pairing from Emilia: bubbles and acidity cut through béchamel and cheese, while the tart red fruit stands up to the ragù.
Dark beer · good match
Dark lager or Märzen
Malty roasted notes and a touch of sweetness go with the browned mince, and the carbonation relieves the richness of the béchamel.
Which beer goes with food? More than just pils with barbecue

Lasagne al Forno with Ragù and Béchamel

Preparation

Drink with it

Sangiovese (Chianti Classico)

Barbera d'Asti

Lambrusco Grasparossa, dry, chilled

Dark lager or Märzen

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen

Lasagne al Forno with Ragù and Béchamel

Preparation

Drink with it

Sangiovese (Chianti Classico)

Barbera d'Asti

Lambrusco Grasparossa, dry, chilled

Dark lager or Märzen

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen