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Le Chaudron recipe
Lasagnes à la bolognaise
Lasagna Bolognese
⏱ 120 minServes 8Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)dried lasagna sheets
500 g (18 oz)ground beef (85% lean)
200 g (7 oz)pancetta or smoked lardons
800 g (28 oz)canned peeled tomatoes
2 tbsptomato paste
2yellow onions
2carrots
2 sprigscelery
4 clovesgarlic
200 ml (¾ cup)full-bodied red wine
300 ml (1¼ cups)beef stock
100 ml (½ cup)whole milk
1 L (4¼ cups)béchamel, homemade or store-bought
300 g (11 oz)shredded mozzarella
150 g (5 oz)grated Parmesan
4 tbspextra-virgin olive oil
1 tbspdried oregano
2 leavesbay leaf
1bunch of fresh basil
1 tspfine salt
1 tspfreshly ground pepper
- 400 g (14 oz) dried lasagna sheets
- 500 g (18 oz) ground beef (85% lean)
- 200 g (7 oz) pancetta or smoked lardons
- 800 g (28 oz) canned peeled tomatoes
- 2 tbsp tomato paste
- 2 yellow onions
- 2 carrots
- 2 sprigs celery
- 4 cloves garlic
- 200 ml (¾ cup) full-bodied red wine
- 300 ml (1¼ cups) beef stock
- 100 ml (½ cup) whole milk
- 1 L (4¼ cups) béchamel, homemade or store-bought
- 300 g (11 oz) shredded mozzarella
- 150 g (5 oz) grated Parmesan
- 4 tbsp extra-virgin olive oil
- 1 tbsp dried oregano
- 2 leaves bay leaf
- 1 bunch of fresh basil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the soffritto: very finely dice the 2 onions, 2 carrots and 2 celery stalks, 3 mm (⅛ in) — the heart of a true Bolognese.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Remove the germ from the 4 garlic cloves and crush them. Cut the pancetta into 1 cm (⅜ in) pieces.
- Heat 3 tbsp of olive oil in the large cast-iron Dutch oven over medium heat and cook the pancetta for 5 minutes until golden.
- Add the soffritto (onion, carrot, celery) and cook over medium-low heat for 15 minutes, stirring often, until very soft.
- Turn up the heat, add the beef and break it up with a wooden spoon. Cook for 10 minutes, stirring, until browned and dry. Add the garlic and cook 1 minute.
- Deglaze with the red wine and reduce for 5 minutes. Add the tomato paste, oregano and bay leaf and stir for 2 minutes. Add the crushed tomatoes, stock and milk and simmer gently for 2 hours.
- Preheat the oven to 180 °C (350 °F) fan. The sauce should be thick and concentrated.
- Assemble: 2 ladles of sauce in the dish, then lasagna sheets, sauce, béchamel and mozzarella. Repeat 4 times, finishing with béchamel and cheese. Bake for 35 minutes at 180 °C (350 °F) until golden and bubbling. Sprinkle with fresh basil.
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