There are dishes that whisper comfort, and then there are dishes that arrive with rhythm, confidence, and a steady beat. Lasagna Bolognese belongs firmly in the second camp. Layered, generous, and deeply satisfying, this is the kind of meal that gathers people around the table and keeps them there just a little longer.
For Twelve Drummers Drumming, we lean into a classic Italian preparation — slow-simmered Bolognese, silky béchamel, tender pasta, and just enough cheese to bind it all together. It’s a dish built on repetition and patience, where each layer adds depth and harmony, much like the steady cadence of drums themselves.
This is celebratory cooking at its most rewarding — rich without being heavy, indulgent without being fussy, and endlessly welcoming.
The Dish
At its heart, this lasagna is about balance. A finely chopped soffritto of onion, carrot, celery, and garlic forms the aromatic base. Ground beef and pork bring richness and body, while a splash of white wine lifts the sauce and keeps it from feeling weighed down. Crushed tomatoes simmer gently until the flavors knit together into something deeply savory and quietly luxurious.
Between the layers, a classic béchamel adds softness and silk, while fresh pasta (or thoughtfully chosen dried sheets) soak up every ounce of flavor. Finished with mozzarella and Parmesan, the result is structured yet yielding — slices that hold their shape, then melt effortlessly on the fork.
How to Make It
Ingredients (Serves 12)
Bolognese Sauce
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Yellow onion, carrots, celery, and garlic, finely minced
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Olive oil
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Ground beef and ground pork
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White wine
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Crushed tomatoes
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Salt and freshly cracked black pepper
For Assembly
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Fresh or dried lasagna sheets
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Béchamel sauce
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Whole milk mozzarella, shredded
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Parmesan cheese, grated
Method
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Build the base:
Finely mince the onion, carrot, celery, and garlic. Warm olive oil in a large pot over medium heat and gently sauté the vegetables until soft and fragrant. -
Brown the meat:
Add the beef and pork, breaking it up as it cooks. Allow it to brown fully — this is where depth begins. -
Deglaze and simmer:
Pour in the white wine and reduce by half. Add crushed tomatoes, season well, and let the sauce simmer gently until rich and cohesive. -
Prepare the pasta and béchamel:
Cook pasta sheets briefly until just tender. Keep béchamel warm and smooth. -
Assemble:
Spread a thin layer of béchamel and Bolognese in the bottom of a baking dish. Add pasta, more sauce, and a scattering of mozzarella and Parmesan. Repeat, finishing with a generous top layer of béchamel, sauce, and cheese. -
Bake:
Bake until bubbling, golden at the edges, and deeply aromatic. Let rest before slicing — patience pays dividends here.
Serving Notes
This lasagna is even better with a little time. Assemble it a day ahead, refrigerate, and bake just before serving. Leftovers reheat beautifully and make a strong case for cooking generously.
Serve simply — a green salad, crusty bread, and good company are all it needs.
Perfect Pairings
Bold, structured, and layered dishes call for wines with presence and poise. These selections rise beautifully to the occasion:
Cellers Unió Priorat “Roureda Llicorella”
Dark fruit, mineral depth, and firm structure mirror the richness of the Bolognese, while Priorat’s signature edge keeps each bite feeling energized.
Donne Fittipaldi Bolgheri Rosso DOC
Supple and polished, with ripe red fruit and gentle spice, this Bolgheri red complements the sauce’s savory notes without overpowering the dish.
Réserve du Diacres Châteauneuf-du-Pape
Warm, generous, and beautifully layered, this Rhône blend echoes the rhythm of the lasagna itself — bold, expressive, and deeply satisfying.
Final Thought
Twelve Drummers Drumming calls for a dish that arrives with confidence and leaves a lasting impression. This Lasagna Bolognese does exactly that — steady, soulful, and undeniably celebratory.
Find these bottles and more at your local Vinodivino, and let the rhythm carry the night.
