Skip to main content
  1. Home
  2. Food & Drink

How to Make Lasagna Bolognese, According to a Chef

Amanda Gabriele
By

If anyone tells you they hate authentic Italian food, this should immediately set off a warning signal in your head. Something like a claxon, but louder. If you do come across one of these “people,” you’ll want to back away slowly because that is not natural human behavior (if you feel the need to call the CDC to have them quarantined, we’re not going to stop you, either). It is a proven fact that everyone loves an old-school Italian meal; from the red sauce to the meatballs to all the other specialties Nonna used to make, the plates of food bring about sheer joy in one’s soul. (Down a Nonna? Practice being your own by learning how to make your own mouth-watering meatballs here.) True Italian food like this doesn’t need any bells or whistles to make people come back for more, which is the simple philosophy at NYC’s Il Principe restaurant in Hotel Hugo.

Il Principe is everything you could want a New York City restaurant to be. Designed by architect Marcello Pozzi, the space features floor-to-ceiling windows that open to the sidewalk for al fresco dining on warm days. The private dining room has a vertical garden wall and large skylight to bring the outdoors in anytime of year. The restaurant is a flawless match for its home in Hotel Hugo, designed with a mix of raw materials and modern finishes that fit perfectly into the neighborhood’s art-meets-industrial vibe.

lasagna
Il Principe

But back to the food. Chef Kristine Mana-ay was born and raised in Manila, Philippines, surrounded by a family that always loved to cook. She later moved to New York City and enrolled at the Art Institute, graduating with a degree in culinary arts. She has a passion for pastry arts as well as Italian cuisine, which is probably why her menu at Il Principe is so killer. We caught up with Chef Kristine to ask a little bit about her background and snag a lasagna bolognese recipe to make at home.

Recommended Videos

The Manual: Il Principe’s menu is classic Italian, highlighting simple, delicious ingredients. What made you want to start cooking this type of food?

Related

Kristine Mana-ay: Italian cuisine is known for its simplicity, with many dishes having only four to eight ingredients. I love the variety, too, because ingredients and dishes vary by region. I rely on the quality of the ingredients, and when it comes to taste, the flavor in the food you cook is best when you use fresh ingredients, whether it’s succulent meat, fish, or fresh produce. All of them taste a lot better when fresh ingredients are used.

TM: Are there any techniques you learned in your early years cooking for your family in the Philippines that you still carry with you today?

KM: The values I learned are key. Growing up I was surrounded with family cooking together. Whenever we had an occasion, we worked as a team. Working in the kitchen today, I treat my guys as a family because I spend an enormous amount of time with them. I try to instill a teamwork environment where mutual support means having each other’s backs, establishing a foundation of trust and encouraging them to come together as one. When you love to cook, it shows in your food no matter what you make. Cooking is not only about creating food, it’s about sharing memories with those around you.

TM: Many regions of Italy are represented on your menu. Could you break down a dish, talk a little bit about its history and why it’s an important part of Il Principe’s lineup?

KM: Traditionally in Emilia Romagna, lasagna is a comfort food. It’s always served with ragu, a thick sauce made from onion, carrots, celery, ground veal, ground beef, tomatoes, and béchamel sauce, and a generous amount of grated Parmigiano–Reggiano before going into the oven. Lasagna embodies everything we love about pasta — it’s hearty, soul-warming, and comforting. Our lasagna has been on the menu since the beginning and is one of our most asked-for dishes.

How to Make Lasagna Bolognese

For the Bolognese

lasagna preparation
Repinanatoly/Getty Images

Ingredients:

  • 2.5 lbs ground chuck or brisket combination
  • 2 cups red wine
  • 3 cans (28 oz) peeled whole tomatoes
  • 3 ribs celery, diced
  • 3 cloves garlic, chopped finely
  • 3 bay leaves
  • 2 carrots, diced
  • 1 medium onion, diced
  • Salt and pepper to taste

Method:

  1. Coat a large pan with oil over medium heat. Add the vegetables and season with salt and pepper.
  2. Bring the pan to medium-high heat and cook until vegetables become nice and brown — about 15 minutes. Add the ground beef and season again with salt. Let the beef get brown over another 15 minutes.
  3. Add the tomato and cook for about 5 minutes.
  4. Add the red wine. Cook until the wine is reduced by half, another 4 minutes.
  5. Toss in the bay leaves. Bring to boil and reduce to simmer, stirring constantly. Season with salt and pepper if you need.
  6. Simmer for about 1.5 hrs.

For the Béchamel Sauce

Sergio Amiti / Getty Images

Ingredients:

  • 2 cups milk
  • 2.5 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 tsp salt
  • .5 tsp grated nutmeg

Method:

  1. In a medium saucepan, heat the butter over medium-low heat until melted.
  2. Add the flour and stir until smooth over medium heat. Cook the mixture until golden brown.
  3. Heat the milk in a separate pan until just about to boil.
  4. Add the hot milk to the butter mixture slowly, whisking continuously until very smooth.
  5. Bring to boil for 10 minutes, stirring constantly.
  6. Remove from the heat. Season with salt and nutmeg. Set aside until ready to use

For the Lasagna

Sergio Amiti/Getty Images

Ingredients:

  • 12 lasagna sheets (fresh or box)
  • 1.5 cup Parmesan cheese
  • 10 oz ricotta cheese
  • 10 oz béchamel sauce

Method:

  1. Bring a large pot of lightly salted water to boil. Cook the lasagna sheets (if box, 8 minutes; fresh sheets, 4 minutes).
  2. Drain the lasagna sheets and rinse with cold water.
  3. Pre-heat the oven to 350 degrees Fahrenheit.
  4. To assemble, spread 1.5 cups of meat sauce in the bottom of a 9 x 13-inch baking dish. Arrange lasagna sheets lengthwise over the meat sauce. Spread the ricotta cheese, béchamel sauce, and Parmesan cheese. Repeat the layer and top it with Parmesan.
  5. Cover with foil, making sure the foil is not touching the cheese.
  6. Bake in pre-heated oven for about 25 minutes. Remove the foil and bake an additional 25 mins.

Article originally published on March 6, 2017. Last updated June 18, 2019.

Editors' Recommendations

Topics
Amanda Gabriele
Amanda Gabriele
Former Digital Trends Contributor
Amanda Gabriele is a food and travel writer at The Manual and the former senior editor at Supercall. She can’t live without…
How to Turn Your Backyard Into a Bocce Bar
bocce ball backyard couple

Although we’re still fully in the throes of pandemic-required social distancing, it’s likely that, with a lot of caution and discretion, we’ll be able to start welcoming a friend or two back to our homes for a couple of drinks, a snack, and a much-needed catch-up in the near future. And if you instead opt to continue quarantining with your families, significant others, and/or roommates, then maybe it’s worth thinking about finding ways to maximize the beautiful spring and summer weather, even if you’re restricted to your own backyard.

Bocce ball, a long-time favorite among retirees, has experienced a recent resurgence, with bars in major metropolises like NYC, Chicago, and Los Angeles setting up bocce courts in their backyards and courtyards for patrons to enjoy. Good thing, you can build your own bocce set-up at home as long as you have a reasonably flat lawn and a bit of determination. With a finished court and only a few carefully chosen snacks and refreshing cocktails, you’ll have the makings of a full-fledged backyard bocce party, even if the guest list just includes the folks living under your roof.
What Is Bocce Ball?
First brought to the United States during the Italian immigration rush at the turn of the 20th century, bocce ball can be played with as few as two players. The game takes place on a bocce court, or a bordered area filled in with sand or soil.

Read more
Chef Andrew Carmellini Tells You How To Make Restaurant-Caliber Dishes At Home
restaurant quality recipes at home insalata di rucola with prosciutto san daniele

With many restaurant dining rooms still shuttered throughout the United States, food lovers are eagerly seeking out ways to get their hands on chef-caliber meals, even if their only options involve rolling up their sleeves and becoming good friends with their home kitchen appliances. If this sounds like a familiar situation, then you’ll be glad to know that we’ve rounded up a few useful tips on how to upgrade your home-cooked eats, all courtesy of a critically acclaimed toque: Chef Andrew Carmellini, whose celebrated restaurants include Locanda Verde, The Dutch, Lafayette, and Little Park in New York City, Rye Street Tavern in Baltimore, and San Morello in Detroit.
Don’t underestimate the value of high-quality ingredients.
When asked for the number-one piece of advice he’d offer to home cooks looking to up their games, Carmellini had an immediate response: “It’s cliché, but spend the time and a little more money on the best ingredients. You don’t have to do much to make you [feel like] like a star [in the kitchen] if you’re using high-quality products. Things like authentic prosciutti (I like Prosciutto di San Daniele and Prosciutto di Parma) can elevate a salad or pasta dish instantly.”

Consider buying directly from restaurant suppliers.
One intriguing side effect of rampant restaurant closures is the fact that some meat and produce suppliers, who traditionally only sold their wares to restaurant kitchens, are now willing to directly sell to individuals. Carmellini views this development as a positive for home cooks, telling us that “in most cases, restaurant suppliers will have better inventory than retail [stores]. If you’re buying fresh cheese and produce, [going through a supplier] is usually better.”
Farmers’ markets are great shopping destinations -- as long as you’re willing to do your due diligence. 
Farmers’ markets get a lot of credit for featuring carefully sourced local produce, cheese, and meat, and it’s mostly well-deserved. That said, Carmellini recommends doing a bit of research about your market vendors to ensure that you’re getting the freshest possible products: “Farmers’ markets are always a smart move, but be aware of the policies of your local market. Sometimes, I see farm stands that sell produce that they don’t grow or that come from other parts of the country. Right now, from the end of August through October, is the best time of the year to cook. [Keep an eye out for] stone fruit, tomatoes, beans, and lots of veggies.”
Keep these two secret weapons in your fridge and cabinet.
According to Carmellini, he always keeps two very specific ingredients on-hand for home cooking purposes: “Dried Italian oregano on the branch and Grana Padano cheese. You can find the oregano at any good Italian food store. They dry it in the sun, and it smells so floral and strong. Grana is my go-to everyday cheese when cooking Italian food. Finish a pasta with it or grate it over salads.”

Read more
How to Make Wine in an Instant Pot (Yes, It’s Possible)
how to make wine with instant pot recipe

An Instant Pot can make almost anything, but did you know that it can be used to make wine at home?

Instead of getting out a giant bucket,  a bunch of grapes, and something to cover your feet so you can stomp on fruit, making wine in your Instant Pot gives you the satisfaction and feeling of making fresh wine without worrying about a giant mess (or dying those tootsies purple ).

Read more