How to Make Authentic Lasagna al Forno — The Story Behind Italy’s Famous Baked Pasta

Lasagna al forno is one of Italy’s most beloved comfort foods, featuring layers of pasta, rich ragù (meat sauce), creamy béchamel, and plenty of cheese, all baked until bubbly and golden. This classic dish hails from the Emilia-Romagna region, particularly Bologna, and is a staple of Italian family gatherings and Sunday lunches.

The Origins of Lasagna al Forno

Lasagna has ancient roots, with references dating back to Roman times, but the version we know today took shape in Emilia-Romagna during the Middle Ages. The key innovation was the use of ragù alla bolognese—a slow-cooked meat sauce—and béchamel, a creamy white sauce introduced from France. In Bologna, lasagna is traditionally made with green spinach pasta sheets, ragù, béchamel, and Parmigiano-Reggiano cheese, layered and baked “al forno” (in the oven). While variations exist across Italy, this classic version remains the gold standard and is protected by local culinary tradition.

Ingredients

For the Ragù (Meat Sauce):

2 tbsp olive oil

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 oz pancetta or prosciutto, finely diced (optional)

12 oz (350g) ground beef (or a mix of beef and pork)

1/2 cup dry red wine

2 cups tomato puree (passata) or crushed tomatoes

Salt and black pepper

1 cup beef or chicken broth (as needed)

1/3 cup whole milk

For the Béchamel Sauce:

4 tbsp unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

Pinch of nutmeg

Salt and pepper

For Assembly:

12 lasagna noodles (fresh or dried, cooked al dente)

1–1½ cups shredded mozzarella cheese

1 cup freshly grated Parmigiano-Reggiano cheese

Step-by-Step Instructions

1. Make the Ragù

Heat olive oil in a large pot. Add pancetta (if using), onion, carrot, and celery; sauté until soft.

Add ground meat and cook until browned.

Pour in wine and let it evaporate.

Add tomato puree, salt, and pepper. Simmer gently, partially covered, for 1–2 hours, adding broth if the sauce thickens too much.

Stir in the milk in the last 15 minutes to mellow the acidity.

2. Make the Béchamel

In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes.

Gradually add milk, whisking constantly, until smooth and thickened.

Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

3. Assemble the Lasagna

Preheat oven to 375°F (190°C).

Oil a baking dish. Spread a thin layer of ragù on the bottom.

Add a layer of noodles, then a layer of ragù, a layer of béchamel, and a sprinkle of mozzarella and Parmigiano.

Repeat layers (noodles, ragù, béchamel, cheese) until all ingredients are used, finishing with béchamel and plenty of cheese on top.

Cover with foil and bake for 40–45 minutes. Remove foil and bake another 10–15 minutes until golden and bubbling.

Let rest 10–15 minutes before slicing.

Why Lasagna al Forno Is Special

Lasagna al forno is more than just a pasta dish—it’s a celebration of Italian tradition, patience, and the joy of sharing a meal. The slow-cooked ragù, silky béchamel, and layers of pasta create a harmony of flavors and textures that’s both rustic and refined. Whether for a festive occasion or a cozy family dinner, lasagna al forno brings the warmth of Italy to your table.

How to Make Authentic Tagliatelle al Ragù (alla Bolognese) — The Story Behind Bologna’s Signature Pasta

Tagliatelle al ragù, often known outside Italy as “tagliatelle alla Bolognese,” is a classic dish from Bologna, the capital of the Emilia-Romagna region. This hearty pasta features long, flat ribbons of fresh egg tagliatelle coated in a rich, slow-cooked meat sauce made with beef, pancetta, vegetables, tomatoes, wine, and a touch of milk or cream. Let’s explore how to make this iconic dish and the fascinating history behind it.

The Origins of Tagliatelle al Ragù

Tagliatelle al ragù is deeply rooted in Bologna’s culinary tradition. The term ragù comes from the French “ragoût,” meaning a slow-cooked stew, reflecting the French influence on Italian cuisine during the Renaissance. The earliest documented recipe for a meat sauce served with pasta dates to the late 18th century in Imola, near Bologna. In 1891, Pellegrino Artusi published a recipe for maccheroni alla bolognese in his influential cookbook, laying the foundation for today’s Bolognese ragù.

Originally, the sauce was made with veal, pancetta, onions, and carrots, cooked slowly in butter and broth—tomatoes were only added later, in the 20th century. The pairing with tagliatelle, a fresh egg pasta typical of Emilia-Romagna, became the standard in Bologna, as the wide, porous ribbons perfectly cling to the thick, meaty sauce. While “spaghetti Bolognese” is popular worldwide, in Bologna, ragù is never served with spaghetti but always with tagliatelle.

Ingredients

For 4 servings:

10 oz (280 g) fresh tagliatelle (egg pasta)

12 oz (340 g) ground beef (or a mix of beef and pork)

6.5 oz (180 g) pancetta, finely diced

1 medium carrot, finely diced

1 celery stalk, finely diced

1 medium onion, finely diced

2 cups (400 g) peeled, seeded, and crushed tomatoes (or passata)

1/2 cup (120 ml) dry red or white wine

1 cup (240 ml) whole milk

2 tbsp olive oil

1/2 cup (120 ml) beef broth (optional)

1/2 cup (120 ml) heavy cream (optional, for extra richness)

Salt and black pepper to taste

Freshly grated Parmigiano Reggiano cheese, for serving

Step-by-Step Instructions

Prepare the Soffritto:

In a large, heavy pot or Dutch oven, heat the olive oil over medium-low heat. Add the diced pancetta and cook until the fat renders, about 8–10 minutes.

Add the Vegetables:

Add the finely diced carrot, celery, and onion. Cook gently, stirring often, until the vegetables are soft and fragrant, about 8–10 minutes.

Brown the Meat:

Increase the heat to medium-high. Add the ground beef (and pork, if using) and cook, breaking up any lumps, until well browned and all the liquid has evaporated.

Deglaze with Wine:

Pour in the wine and stir, scraping up any browned bits from the bottom of the pot. Let it cook until the alcohol evaporates, about 5 minutes.

Add Tomatoes and Simmer:

Stir in the crushed tomatoes. Reduce the heat to low, cover partially, and simmer gently for at least 2 hours, stirring occasionally. Add a splash of broth if the sauce becomes too thick.

Finish with Milk and Cream:

About 10 minutes before the sauce is done, add the milk (and cream, if using) to mellow the acidity and enrich the sauce. Season with salt and pepper to taste.

Cook the Tagliatelle:

Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente, then drain.

Combine and Serve:

Toss the tagliatelle with half the ragù, then plate and top with more sauce. Serve immediately, sprinkled with plenty of Parmigiano Reggiano.

Why Tagliatelle al Ragù Is Special

This dish is more than just pasta with meat sauce—it’s a symbol of Bologna’s rich culinary heritage and the Italian art of slow cooking. Every family in Emilia-Romagna has its own closely guarded ragù recipe, and the combination of fresh tagliatelle and hearty sauce is a celebration of local ingredients and tradition. Making tagliatelle al ragù from scratch is a labor of love, but the result is a deeply satisfying, authentic taste of Italy.