The Secrets Behind Lasagna Bolognese's 500-Year Perfection 

Ingredients: Ragu Meat Sauce: 1 Medium carrot 1 rib of celery Half an onion 28 ounces whole San Marzano tomatoes 8 ounces lean ground beef 8 ounces ground pork 8 ounces ground veal 1.5 cups whole milk 1.5 cups dry white wine 2 tablespoons tomato paste 1 teaspoon salt and dash of pepper Besciamella: 4 tablespoons unsalted butter ¼ cup unbleached all-purpose flour 4 cups whole milk Dash of salt and pepper Freshly grated nutmeg 15 sheets no-boil noodles 2 cups freshly grated parmigiana cheese 1 cup freshly grated mozzarella Recipe: Ragu: Start on the meat sauce first by food processing carrots, celery and onion into a mince. Cook sofrito mixture in dutch oven in two tablespoons of butter until softened, 4 minutes. Add ground meats to sofrito and stir to break up. Add whole milk and simmer. Pulse san Marzano tomatoes in food processor. After milk has cooked off, about 20-30 minutes, add white wine. Grate parmigiano Reggiano in food processor until you have two cups. After wine has cooked off, add tomato paste and san Marzano tomatoes. Simmer for 15 minutes. Besciamella: Melt 4 tablespoons of butter and add ¼ cup of flour. Whisk constantly and slowly drizzle four cups of whole milk. Add ¾ teaspoon of salt, pepper and freshly grated nutmeg, bring to a boil and reduce to simmer for 10 minutes. Stir regularly with rubber spatula. Assembly: Add ¾ cup of besciamella to the ragu. Add 1 cup of ragu to bottom of pan Add three no boil lasagna noodles Add 1.25 cups of ragu to noodles and spread evenly Add 1/3 cup of besciamella Add 1/3 cup of parmigiana Repeat three more times For final noodle layer, add remaining besciamella, parmigiana and top with 1 cup of mozzarella. Baking Spray aluminum foil with nonstick spray, cover and bake @ 400 for thirty minutes until bubbling. Remove foil, increase oven to 450 and cook until browned, about 15 minutes. Let rest for 15 minutes before serving.

Beautiful lasanga!

gorgeous!

I find Red wine flavor gives a little bit broader flavor to the intensity of tomatoes. SanMarzano tomatoes are different brand to brand. I have really come to like Cento. I mat try Dei Fratelli at some point as they are available as well. I always add generous Ground Oregano, ground Tyme and whole bay leaves when making my scratch sauce. I skip Basil, Parsley (except in ricotta cheese & egg mix). I also do not use Rosemary.