LASAGNA AL FORNO ALLA BOLOGNESE: THE ORIGINAL ITALIAN RECIPE

Absolutely! Here’s a rich, informative, and appetizing article that honors the traditional Italian classic: **Lasagna al Forno alla Bolognese**.

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# 🇮🇹 **Lasagna al Forno alla Bolognese: The Original Italian Recipe**

When it comes to **classic Italian comfort food**, few dishes stir up as much joy (and appetite) as **Lasagna al Forno alla Bolognese**. This iconic dish—layered with tender pasta sheets, rich meat ragù, creamy béchamel, and a final bubbling crust of Parmigiano-Reggiano—is not just food. It’s a tradition. A celebration. A masterpiece straight from the heart of **Emilia-Romagna**.

If you’ve only had lasagna the fast-food or shortcut way, get ready to experience the *real thing*. This is **authentic Italian lasagna**, just like nonna used to make—lovingly layered, baked to golden perfection, and packed with centuries of culinary heritage.

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## 🍝 **What Makes Lasagna alla Bolognese Different?**

Unlike the American versions loaded with ricotta and mozzarella, **traditional Lasagna alla Bolognese** features:

– A deeply flavored **ragù alla Bolognese** (slow-cooked meat sauce with soffritto, tomatoes, and wine)
– **Fresh pasta sheets**, preferably green from spinach (called *lasagne verdi*)
– A velvety, white **béchamel sauce** (no ricotta!)
– A generous grating of **Parmigiano-Reggiano**

It’s luxurious, hearty, and built from the ground up—layer by layer, flavor by flavor.

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## 🍅 **Authentic Lasagna al Forno alla Bolognese: The Recipe**

### 🧾 **Ingredients** (serves 6–8)

### For the **Ragù alla Bolognese**:
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 1 carrot, finely chopped
– 1 celery stalk, finely chopped
– 300g (10 oz) ground beef (or a mix of beef and pork)
– 100 ml (⅓ cup) dry white wine
– 400 ml (1 ¾ cups) crushed tomatoes or passata
– 2 tbsp tomato paste (optional, for extra depth)
– Salt & pepper to taste
– 1 cup whole milk (helps soften acidity)
– A pinch of nutmeg (optional)

### For the **Béchamel Sauce**:
– 50g (3 ½ tbsp) butter
– 50g (⅓ cup) flour
– 500 ml (2 cups) whole milk, warmed
– Salt, white pepper, and a pinch of nutmeg

For the **Lasagna**:
– 250g (about 9 oz) fresh lasagna sheets (ideally *lasagne verdi*)
– 100g (1 cup) grated Parmigiano-Reggiano

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