tagAlt.Lasagna with Meat and Tomato Sauce

Traditional Italian Lasagna with Rich Meat Ragù

Name: Traditional Italian Lasagna with Rich Meat Ragù
Prep time: 180 min
Cook time: 10 min
Total time: 190 min
Yield: 6
Cuisine: Italian
Ingredients: 350gram Tomato concentrate; 300gram Ground Beef; 100gram Ground Pork; 1 Carrot; 1 Onion; 2 Celery (Stalk); 6table_spoon Extra-virgin olive oil; as needed Salt and Pepper; 5 Juniper berries; 0.5cup White wine; 1cup Milk; 1liter Milk; 100gram Butter; 100gram All-purpose flour; as needed Salt and Pepper; as needed Nutmeg; 300gram All-purpose flour; 3 Egg (Medium Yellow); as needed Salt; 1.5cup Vegetable Broth; 150gram Parmesan cheese (Grated)

Master every stage of crafting a timeless Italian lasagna—an enduring favorite for gatherings and special occasions.
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Anna Bubbi:

I've made traditional lasagna so many times, but they have never managed to grab that true Italian flavor, until now! Thanks to this amazing recipe,...

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Every family boasts its own treasured lasagna recipe, passionately defending its status as the most authentic and flavorful. Across generations and continents, the debate continues, with each version reflecting regional influences and personal tastes. The lasagna presented here is a refined incarnation of my family's beloved recipe, subtly adjusted to enhance both texture and depth of flavor—an evolution on the classic meat lasagna that remains a staple at our table.

The harmonious marriage of creamy béchamel sauce, robust homemade meat and tomato ragù, and delicate ribbons of fresh pasta creates a symphony of flavors and textures that exemplifies the very best of traditional Italian cuisine. If you haven't yet claimed your own signature lasagna, this recipe will inspire you to start a new family tradition—one that will have your loved ones clamoring for seconds!

Though this classic meat lasagna is a labor of love, requiring patience and several hours to assemble and bake, the result is a dish of incomparable richness and satisfaction. With its layers of history and flavor, lasagna has cemented its place in the pantheon of comfort foods.

Discover the secrets to preparing an iconic Italian lasagna from scratch. Immerse yourself in the legacy of this celebrated pasta dish and explore a world of Italian culinary tradition. For more insights on the heritage of Italian pasta and tips on perfecting your technique, explore our Pasta Features and Blog for expert guidance.

Stay connected for the latest recipes, Italian food culture, and wine pairings by subscribing to our newsletter—your passport to the evolving world of Italian gastronomy!

Preparation

for 6 servings

Serves 6 comfortably

Step

Of 6

Create the Savory Meat and Tomato Ragù

Begin by peeling the carrots and onion; dice both into uniform 2mm cubes for even cooking. Do the same with the celery. Warm a generous spoonful of high-quality olive oil in a heavy-bottomed saucepan. Add the prepared vegetables and gently sauté over medium heat for about 7 minutes, stirring frequently to prevent browning.

Season lightly with salt, then add the ground beef and pork. Pour in the white wine, allowing its aroma to infuse the mixture as it simmers and evaporates. Follow by incorporating the milk, which adds a touch of sweetness and helps tenderize the meat. Once the meats are browned and the milk has been absorbed, stir in the tomato paste along with 2–3 ladlefuls of hot water or, for enhanced depth, preheated vegetable broth. This forms the base for a robust ragù.

Step

Of 6

Simmer the Ragù to Develop Flavor

Mix the meat and tomato sauce thoroughly. Cover the saucepan and let the ragù cook on the lowest flame for about 40 minutes, stirring occasionally to prevent sticking. Keep the temperature just high enough to maintain a gentle simmer—this slow cooking allows the flavors to meld and the sauce to thicken beautifully.

Before turning off the heat, taste and adjust the seasoning with salt and freshly ground black pepper to your preference.

Step

Of 6

Craft the Fresh Lasagna Pasta Dough

On a clean surface or in a large mixing bowl, mound the flour and create a deep well in the center. Crack the eggs into the well, sprinkle with a pinch of salt, and begin beating them with a fork. Gradually incorporate the flour from the sides into the eggs until a shaggy dough forms. Transition to kneading by hand, working the dough vigorously for about 10 minutes until it becomes smooth and elastic.

If the dough feels too sticky, sprinkle in additional flour; if it’s dry, add a splash of warm water. Shape the dough into a ball, dust with flour or semolina, and cover with a clean kitchen towel. Allow it to rest at room temperature for at least 10 minutes, which relaxes the gluten for easier rolling.

Step

Of 6

Prepare a Silky Béchamel Sauce

Gently heat the milk in a saucepan, taking care not to let it boil. In a separate pan, melt the butter over low heat, then whisk in the flour to form a light roux. Allow the mixture to cook for a minute or two, ensuring it doesn't color.

Gradually pour the warm milk into the roux, whisking continuously to prevent lumps and create a smooth, glossy sauce. Season with a pinch of salt. Cook the béchamel over medium heat, stirring constantly, until it reaches a pourable yet slightly thick consistency. Avoid boiling, as this can alter the texture and cause separation.

This creamy sauce is essential for balancing the hearty meat ragù in each bite.

Step

Of 6

Roll and Shape the Fresh Pasta Sheets

Lightly dust your work surface with flour or semolina. Using a rolling pin, flatten the rested dough from the center outward until it is as thin as possible without tearing. Alternatively, pass the dough through a pasta machine, lightly floured, to achieve even thinness.

Cut the dough into rectangular sheets, sized to fit your baking dish. These fresh pasta layers will absorb the sauces beautifully, resulting in a tender, cohesive lasagna.

Step

Of 6

Assemble and Bake the Layered Lasagna

Preheat your oven to 190°C (375°F). Spoon a layer of béchamel sauce and a layer of meat ragù into the base of a baking dish sized for 5–6 servings. Arrange the first layer of fresh pasta sheets on top.

Continue layering—béchamel, ragù, and a generous dusting of grated Parmesan cheese—repeating the process for about four layers. Finish with a final crown of meat sauce, béchamel, and extra Parmesan.

Bake in the preheated oven for approximately 30 minutes, or until the top is bubbling and golden brown. Once baked, remove the lasagna and let it rest for 10 minutes, covered loosely with foil or parchment paper. This resting period allows the layers to set for easier serving and maximum flavor impact.

Reviews

Anna Bubbi Wednesday 3rd of February 2021

A true Italian classic pasta gem!

I've made traditional lasagna so many times, but they have never managed to grab that true Italian flavor, until now! Thanks to this amazing recipe, my lasagna tastes almost just like what I used to enjoy while I lived in Siena - thanks for bringing back these special memories while I scarf this baby down!

Hal F. Barron Monday 17th of May 2021

Lasagna forever

If I could only eat one Italian dish for the rest of my life, I think it would be lasagne. I just can't think of anything better, more perfect, more filling and satisfying that this. Love the lighter version here, and maybe next time, I'll venture into the handmade pasta noodles - for now, I'm going with store-bought, but I think it could be in my future.

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Traditional Italian Lasagna with Rich Meat Ragù

Master every stage of crafting a timeless Italian lasagna—an enduring favorite for gatherings and special occasions.
Add to favourites

180 total time (min)

10 cooking time (min.)

21 ingredients

621 kCal

6 steps to complete the preparation