Classic Homemade Lasagna
1 hr 30 min
Our go-to lasagna recipe — layers of rich meat sauce, creamy cheese, and tender noodles. Makes enough for the whole family and freezes beautifully.
italianpastacomfort food
Rich, meaty sauce that simmers for hours — worth every minute. The kids clear their plates every time.
Instructions
- 1
Heat the olive oil in a large, heavy-based pan. Add the bacon and cook until crispy, about 5 minutes.
- 2
Add the onions, carrots, celery and garlic. Cook gently for 10-15 minutes until everything is soft and fragrant.
- 3
Stir in the rosemary and beef mince, breaking it up with your wooden spoon. Cook until the meat is browned all over.
- 4
Pour in the wine and let it bubble away for a few minutes. Add the tomatoes, breaking them up with your spoon, then stir in the tomato purée, stock cube, oregano, bay leaves and chilli.
- 5
Bring to a gentle simmer, then reduce heat to low. Let it cook very slowly for 1½-2 hours, stirring occasionally. The sauce should be thick and rich.
- 6
About 15 minutes before serving, add the cherry tomatoes and most of the basil. Season with salt and pepper to taste.
- 7
Cook the spaghetti according to package instructions until al dente. Serve with the bolognese and remaining fresh basil.
Per average serving
1.1k
Calories
kcal
68.5
Protein
g
55.6
Carbs
g
63.8
Fat
g
13.8g
Fiber
8.8g
Sugar
5873mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.1k
Calories
kcal
68.5
Protein
g
55.6
Carbs
g
63.8
Fat
g
13.8g
Fiber
8.8g
Sugar
5873mg
Sodium
Tips from the kitchen
- Take your time with the bacon and the veg. Five minutes of crispy bacon and a full 10-15 minutes softening the onions, carrots and celery is where the flavour base comes from. Rushing this stage means a thinner sauce later.
- Let the wine bubble for a couple of minutes before you add the tomatoes. You want the sharp alcohol smell to cook off, otherwise it lingers in the finished sauce.
- Keep the heat genuinely low for the long simmer. You're after the odd lazy bubble, not a rolling boil. Stir every 20 minutes or so and scrape the bottom so nothing catches.
- Hold the cherry tomatoes and most of the basil back until the last 15 minutes. Adding them late keeps the tomatoes from collapsing completely and the basil from going brown and bitter.
- Wait until near the end to season with salt. The bacon and the bouillon cube both add salt as they cook down, so taste first or you'll overdo it.
Ways to vary it
- If you like a touch of dairy richness, you can stir a splash of milk or cream into the sauce during the last half hour. Some people swear by it for taking the edge off the tomatoes.
- Swap half the beef mince for pork mince if you want a softer texture. The pork breaks down a bit more over the long cook.
- Pull out the red chilli if you're cooking for little kids, or leave it whole and remove it before serving for a gentler warmth without the heat.
Storage & leftovers
Keeps in the fridge for up to 4 days in a sealed container, and honestly it tastes better on day two once everything has settled. It freezes well for up to 3 months, so freeze the sauce on its own without the pasta. Reheat gently in a pan with a splash of water to loosen it, stirring now and then so it doesn't catch.
What to serve with it
A pile of grated parmesan on top and some garlic bread on the side does the job. A simple green salad with a sharp dressing cuts through the richness nicely.
UC
By Untrained ChefPublished 8 February 2026 · Updated 11 July 2026
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