Lasagna Bolognese

Instructions

1. Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook, stirring frequently, until the vegetables are softened, about 8-10 minutes.
2. Increase the heat to medium-high and add the ground beef and pork to the skillet. Cook until the meat is browned and no longer pink, about 10 minutes. Use a spoon to break apart large clumps.
3. Stir in the tomato paste and cook for an additional 2 minutes. Pour in the red wine and scrape the bottom of the skillet to release any bits stuck to the pan. Let the wine reduce by half, about 5 minutes.
4. Add the crushed tomatoes, milk, oregano, and basil. Season with salt and pepper to taste. Lower the heat to a simmer and cook uncovered for about 30-40 minutes, stirring occasionally. This will allow the flavors to meld.
5. While the sauce simmers, cook the lasagna sheets according to package directions. Once cooked, lay them flat on a clean kitchen towel to prevent sticking.
6. To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish. Place three lasagna sheets on top, followed by one-third of the Bolognese sauce, one-third of the remaining béchamel, and a sprinkling of mozzarella and Parmesan cheese. Repeat the layers twice more, finishing with a generous layer of cheese on top.
7. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Allow the lasagna to cool for at least 10 minutes before slicing. This resting period will help the layers set.