Lasagna Bolognese: The Original Recipe Officialized in 1982 by the Accademia Italiana della Cucina

Lasagna Bolognese is one of the most iconic and beloved dishes of Italian cuisine, particularly in Bologna, the city that gave its name to the famous ragù sauce used in this recipe. The recipe for Lasagna Bolognese has been codified over time and is now considered a cornerstone of the cuisine of Emilia-Romagna.

The recipe that was officially recognized was written in 1982 by the Accademia Italiana della Cucina, which documented the traditional recipe, officially recognizing the use of ragù Bolognese as the base for lasagna.

Lasagna Bolognese: The Original Recipe

Ingredients:

For the ragù Bolognese:

• 300g ground beef
• 300g ground pork
• 150g pancetta (diced or chopped)
• 1 medium onion
• 1 carrot
• 1 celery stalk
• 2 tablespoons tomato paste
• 1 glass red wine
• 500ml tomato sauce
• 500ml meat broth (preferably homemade or from a cube)
• 50g butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• A bit of grated nutmeg

For the béchamel:

• 50g butter
• 50g flour
• 500ml milk (whole or semi-skimmed)
• Salt and pepper
• A pinch of nutmeg (optional)

For the lasagna:

• 500g lasagna sheets (preferably homemade or high-quality, not pre-cooked)
• 100g grated Parmesan cheese

Preparation of Ragù Bolognese:

1. Prepare the vegetables:
   Finely chop the onion, carrot, and celery.

2. Cook the vegetables:
   In a large pot, heat the olive oil and butter over medium heat. Add the chopped vegetables and sauté for about 10 minutes until tender.

3. Add the meats:
   Add the ground beef, ground pork, and pancetta. Sauté over high heat until the meat is well browned.

4. Deglaze with wine:
   Add the red wine and let it evaporate completely.

5. Add tomatoes and broth:
   Stir in the tomato paste, tomato sauce, and meat broth. Mix well and bring to a boil.

6. Simmer:
   Reduce the heat, cover partially, and let it simmer for 2 to 3 hours, stirring occasionally. Add water if needed to prevent the sauce from becoming too thick. Halfway through, season with salt, pepper, and a bit of grated nutmeg.

Preparation of Béchamel:

1. Melt the butter:
   In a small saucepan, melt the butter over low heat.

2. Add the flour:
   Add the flour and mix well with the butter to form a roux.

3. Add the milk:
   Gradually add the warm milk, stirring constantly to avoid lumps. Let it thicken over low heat, continuing to stir.

4. Season the béchamel:
   Add salt, pepper, and a pinch of nutmeg to taste. Remove from heat once the sauce has thickened.

Assembling the Lasagna:

1. Prepare the pasta:
   If using dry lasagna sheets, cook them in salted water for 8 to 10 minutes, then drain. If using fresh sheets, you can use them directly.

2. Assemble the lasagna:
   In a large baking dish, start by spreading a layer of béchamel, then a layer of ragù. Add a layer of pasta sheets, then repeat the process: béchamel, ragù, pasta. Continue until all ingredients are used up.

3. Finish with a layer of ragù and béchamel, then sprinkle grated Parmesan on top.

4. Bake in the oven:
   Preheat your oven to 180°C. Bake the lasagna for 30 to 40 minutes until the top is golden and everything is heated through.

5. Let it rest:
   Let the lasagna rest for about 10 minutes before serving. This allows the layers to settle and makes it easier to cut.

Conclusion:

Lasagna Bolognese is an iconic and comforting dish in Italian cuisine. The traditional recipe codified by the Accademia Italiana della Cucina ensures that ragù made from meat, vegetables, and broth, along with creamy béchamel, are the essential elements. With grated Parmesan for the finishing touch, this dish is a true delight to share with family and friends! Buon appetito!

Recommended Wines to Pair with Lasagna Bolognese:

1. Italian Red Wine:

   • Chianti Classico (Tuscany): A dry and balanced red wine that pairs perfectly with the richness of Bolognese sauce. The aromas of cherry and spices enhance the tomato sauce and meat.
   • Barolo (Piedmont): A more powerful wine with firm tannins and aromas of red fruits and flowers. It complements the depth of the ragù Bolognese and the creamy texture of the béchamel.

2. Red Wine from the Rhône Valley:

   • Côtes du Rhône: An elegant and fruity wine with good acidity to contrast the richness of the sauce. It will add freshness to this rich dish.
   • Châteauneuf-du-Pape: More complex and structured, it pairs well with Lasagna Bolognese, thanks to its aromas of black fruits, garrigue, and licorice.

3. French Red Wine:

   • Burgundy Pinot Noir: A light to medium-bodied wine with good acidity that pairs well with the ground meat and tomato sauce. Its red fruit aromas and slightly earthy notes are a great match.

4. Spanish Red Wine:

   • Rioja Reserva: A wine with character, featuring notes of black fruits, leather, and spices, perfect for pairing with a dish like Lasagna Bolognese, while still soft enough not to overpower the dish's flavors.

5. Rosé Wine (for those preferring a lighter wine):

   • Côtes de Provence Rosé: If you prefer fresher and fruitier wines, a dry Provence rosé can be a pleasant option. It brings a touch of lightness while balancing the richness of the lasagna.

In Summary:

Since Lasagna Bolognese is a rich and flavorful dish, it’s best paired with a well-structured red wine that has good acidity to balance the richness of the dish. Italian wines like Chianti or Barolo are perfect choices, but a Côtes du Rhône or Spanish Rioja can also offer great harmony with the meat and tomato sauce.

Buon appetito and cheers!