For a truly epic lasagna Bolognese, use the Anova Precision Oven to precisely simmer the sauce and steam-bake the finished casserole for a perfectly browned top that won’t dry out or turn leathery. My bolognese sauce was inspired by recipes from J. Kenji Lopez-Alt and Daniel Gritzer. Lopez-Alt’s oven method is improved in the APO; you never have to worry about scorching (or stirring) with its precise temperature control. Because I wanted to keep the ingredient list simple, I stuck with ground beef and ground pork for my meat blend. Since I don’t add ground veal, which is rich in collagen, I used Gritzer’s trick to add a bit of powdered gelatin to the sauce to give it body. To assemble the lasagna, I like to use a traditional bechamel and not-so-traditional dried pasta. After all of the work assembling the sauce, I am happy to skip making pasta from scratch. Notes: You can make the bolognese sauce ahead of time and store it in the refrigerator for up to 5 days or in the freezer for up to 4 months. You will need to reheat it slightly before layering it in the lasagna.