Brooke Williamson

Name: Brooke Williamson's Winning Fresh Pasta Lasagna Bolognese
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Cuisine: Italian
Ingredients: FRESH PASTA: 2 cups (300g) 00 flour, plus more for rolling; 3 whole eggs plus 2 egg yolks; 1 tbsp olive oil, pinch of salt; BOLOGNESE: 2 tbsp olive oil, 2 tbsp butter; 1/2 lb ground beef chuck, 1/2 lb ground pork, 1/4 lb pancetta finely diced; 1 onion, 1 carrot, 1 celery rib — all finely minced (soffritto); 2 cloves garlic, minced; 1/2 cup dry white wine; 1 cup whole milk; 1 can (28 oz) San Marzano tomatoes, crushed by hand; 2 tbsp tomato paste; 1 bay leaf, pinch of nutmeg; BESCIAMELLA: 4 tbsp butter, 1/4 cup flour, 3 cups warm whole milk, nutmeg; 2 cups grated Parmigiano-Reggiano; 1 lb fresh mozzarella, torn (optional, for richer layers); Kosher salt and black pepper

Fresh Pasta Lasagna Bolognese

S43E20 Italian · 2026

Top Chef Season 14 winner and Tournament of Champions fixture. In a Titans episode she out-cooked Michael Voltaggio in Round 1, then beat Bobby in the final on a dish he picked himself — fresh pasta lasagna Bolognese. "I just beat Bobby Flay on Beat Bobby Flay." Co-owns Playa Provisions, four restaurants under one roof in Playa del Rey.

Where to find them

Playa Provisions · Playa del Rey, CA

Fresh Pasta Lasagna Bolognese

1 hr Prep

3 hr Cook

6 Serves

Ingredients

FRESH PASTA: 2 cups (300g) 00 flour, plus more for rolling
3 whole eggs plus 2 egg yolks
1 tbsp olive oil, pinch of salt
BOLOGNESE: 2 tbsp olive oil, 2 tbsp butter
1/2 lb ground beef chuck, 1/2 lb ground pork, 1/4 lb pancetta finely diced
1 onion, 1 carrot, 1 celery rib — all finely minced (soffritto)
2 cloves garlic, minced
1/2 cup dry white wine
1 cup whole milk
1 can (28 oz) San Marzano tomatoes, crushed by hand
2 tbsp tomato paste
1 bay leaf, pinch of nutmeg
BESCIAMELLA: 4 tbsp butter, 1/4 cup flour, 3 cups warm whole milk, nutmeg
2 cups grated Parmigiano-Reggiano
1 lb fresh mozzarella, torn (optional, for richer layers)
Kosher salt and black pepper

Instructions

Make the pasta: mound the flour, make a well, add eggs, yolks, oil, and salt. Fork the eggs into the flour, then knead 10 minutes until smooth and elastic. Wrap and rest 30 minutes.
Start the Bolognese: render the pancetta in oil and butter, then brown the beef and pork hard in batches — real color is flavor. Remove the meat, sweat the soffritto and garlic in the fat until soft and sweet, 10 minutes.
Return the meat, add wine and reduce away. Add milk and simmer until nearly gone (it tenderizes the meat), then the tomatoes, tomato paste, bay, and nutmeg. Simmer low and slow 1.5-2 hours until dark and thick. Season.
Roll the pasta thin (setting 6-7) into sheets, blanch 45 seconds in salted water, and shock in ice water. Lay flat on towels.
Besciamella: melt butter, whisk in flour, cook 2 minutes, then stream in warm milk whisking to a smooth nappe. Simmer 5 minutes, season with salt and nutmeg.
Build: film a baking dish with besciamella, then layer pasta, Bolognese, besciamella, torn mozzarella, and Parmigiano. Repeat for 6-7 thin layers, finishing with besciamella and a heavy blanket of Parmigiano.
Bake at 375F for 35-40 minutes until bubbling and bronzed on top. If competition time is short, run it under the broiler to blister the cheese.
Rest at least 20 minutes so the layers set — a lasagna cut too hot slumps on the plate. Cut into clean squares and serve.

Inspired by Brooke Williamson’s winning fresh pasta lasagna bolognese. This is a plausible recreation, not the chef’s original recipe.