Homemade Lasagne with Bone Broth Ragu

Recipe by Charlie Redel. Charlie is a home foodie passionate about crafting delicious recipes with high-quality produce. 

Serves: 8

Prep Time: 1.5–2 hours (including resting and rolling dough)

Cook Time: 1.5 hours

Ingredients

Basil-Laminated Pasta

• 400g 00 flour
• 4 large eggs
• Pinch of salt
• 1 tbsp olive oil
• 1 bunch fresh basil leaves, rinsed and dried thoroughly

Ragu (Meat Sauce)

• 1 cup pancetta, finely chopped
• 500g ground pork
• 500g ground beef
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1.5 cups passata
• 1 can crushed tomatoes
• 2 cups Best of the Bone – Original bone broth (2 tsp concentrate, 2 cups hot water)
• Salt & pepper to taste
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Fresh parsley or basil for garnish (optional)

Béchamel Sauce

• 60g butter
• 60g plain flour
• 800ml whole milk, warmed
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 100g grated Parmigiano Reggiano (reserve extra for topping)

Method

Step 1: Make the Pasta Dough

• On a clean surface, form a mound with the flour. Make a well in the center and crack in the eggs, add salt and olive oil.
• Using a fork, slowly incorporate flour into the eggs until a dough forms. Knead for 10 minutes until smooth and elastic.
• Wrap in cling film and rest at room temperature for 30–60 minutes.

Step 2: Make the Ragu

• In a heavy-based pot, heat olive oil. Sauté pancetta until starting to crisp, then remove from pan.
• Add onion, carrot, celery, and cook until soft (about 10 minutes).
• Add garlic and stir 1 minute. Increase heat and add pork and beef. Brown well.
• Stir in tomato paste, cook for 2–3 minutes to caramelize slightly.
• Add pancetta, passata, tomatoes, bone broth, oregano, salt, pepper, and sugar (if using). Simmer uncovered on low heat for 1–1.5 hours until thick and rich.

Step 3: Make the Béchamel

• In a saucepan, melt butter, then whisk in flour. Cook 1–2 minutes.
• Gradually whisk in warm milk. Simmer until thickened. Season with salt, pepper, and nutmeg.
• Stir in grated Parmigiano Reggiano. Set aside.

Step 4: Roll and Laminate the Pasta

• Divide pasta into 4 pieces. Roll each piece through a pasta machine or by hand to about 1mm thickness.
• Lay a sheet on a lightly floured surface. Place fresh basil leaves spaced out across the sheet.
• Lay another thin pasta sheet on top and gently press together. Roll again through the pasta machine (or carefully by hand) to seal and flatten—basil will be visible inside like stained glass.
• Cut into lasagne sheets (roughly 20x10cm), dust with flour, and set aside.

Step 5: Assemble the Lasagne

• Preheat oven to 180°C (350°F).
• In a large baking dish (about 9x13 inches), start with a thin layer of béchamel.
• Add a layer of pasta sheets, followed by ragu, then béchamel. Repeat layers (about 4 layers), finishing with béchamel on top.
• Sprinkle generously with Parmigiano Reggiano.
• Bake uncovered for 40–45 minutes until bubbling and golden on top.

Let rest 15 minutes before serving.