Level Up Lasagne
If you were to ask me how I make Bolognese or lasagne, I’d struggle to give you exact steps and quantities. The truth is, no two versions are the same. I throw in a bit of this or that, eyeball measurements, and taste as I go. Not very helpful if you’re looking for a precise recipe, I know.
Although the ingredients and quantities may vary, there are a few things I consistently do to get the best results, and I wanted to share those with you.
#1 - Mince fat content
This is a personal preference, but I find that using good-quality mince with a higher fat content (15-20% rather than lean mince at 5%) is key to creating a velvety, luxurious sauce. Fat equals flavour, so the mince tastes better and holds more structure. Personally, I find lean mince too mushy. Of course, if you’re tracking calories, lean mince is a great substitution—it’s just not my favourite.
#2 - Add a splash of milk or cream
This is something I’ve recently started doing, and it’s a game-changer in terms of adding extra richness to the ragu. This step is common in traditional Bolognese recipes, as dairy helps to tenderise the meat by breaking down fibres, making the mince softer and tastier. The dairy also counteracts the acidity from the tomatoes and vinegar (more on that in a second). Try it—you won’t regret it.
#3 - Add a splash of balsamic vinegar or wine
You may have heard of Samin Nosrat’s book Salt, Fat, Acid, Heat, where these four elements are described as the pillars of good cooking. A dish that balances all these elements is taste nirvana. We’ve already tackled fat, and you can enhance the acidity by adding a dash of sharp balsamic vinegar or a glug of red wine (channel your inner Keith Floyd and pour yourself a glass at the same time.)
#4 - Give it time
You can’t rush art, and that applies to pasta sauce. These types of sauces need time to cook because slow simmering allows the flavours to fully develop and meld together. The meat becomes tender during a long, slow cook, and the fat renders out, making the sauce richer. The simmering process also helps the aromatics, tomatoes, and meat gradually release their flavours. Additionally, a long simmer reduces the sauce, intensifying the flavours without burning or overcooking. I always give my Bolognese at least 40 minutes to simmer once the tomatoes are added—longer if I have the time.
Ever noticed that day-two Bolognese or lasagne tastes even better? That’s because the flavours continue to develop, and the sauce thickens slightly as the fat and liquids settle, resulting in a more concentrated, luxurious texture.
#5 - Cool it, baby
The above tips apply to the Bolognese base, but the next few are lasagne-specific. I was taught by Mummy TMK to let both the Bolognese and the béchamel cool before assembling the lasagne. This ensures the pasta cooks and the sauces heat through evenly. Cooling also thickens the sauces, helping to avoid runny lasagne—or what we sometimes call “lasagne soup”.
#6 - Non-stick pasta
Before assembling, coat the bottom of the dish with a small volume of sauce then add the bottom layer of lasagne. This stops the pasta sticking to the serving dish and makes it easier to serve up. So simple, yet so effective.
#7 - Cool it, baby - part deux
It’s a scientific fact that the hottest temperature ever recorded was from an oven-fresh lasagne. Twinned with actual molten lava, eating a lasagne that is too hot is not a pleasant experience. Not only will you be fanning your mouth, scrabbling for water and doing that “ho..ho.. HOT!” thing, you’ll also miss out on the benefits of all your hard work as it’s too hot to taste anything. Set the lasagne on the side for 5-10 minutes before cutting into it and serving it up. Much like #5, this waiting time allows the sauces to thicken, making it easier to serve a perfect wedge of deliciousness.
In the end, making the perfect Bolognese or lasagne is all about patience, balance, and a few key techniques. Whether it’s choosing the right mince, adding a splash of dairy, or giving your sauce time to develop its rich flavours, these small details make all the difference. And don’t forget to let your lasagne rest before serving—it’s the final step to achieving that perfect bite. So next time you’re in the kitchen, embrace the process, experiment with flavours, and most importantly, take your time. The result will be a dish that’s worth every minute.
Let me know how you get on.
Jenna xx
