Lasagna Bolognese

Ingredients

• 1 onion
• 2 celery stalks
• 2 carrots
• 200 g of Pancetta
• 500 g ground beef
• 250 g ground pork
• 200 ml white wine
• 2 tbsp tomato paste
• 500 ml whole milk
• garlic
• bay leaves
• 100 g butter
• 100 g flour
• 1000 g whole milk
• 50 g Parmigiano for the béchamel, plus additional grated Parmigiano for layering
• salt
• pepper
• nutmeg
• 400 g 00 flour
• 4 whole eggs
• olive oil

Method

1. Finely mince the onion, celery, and carrots to create soffritto.
2. Mince the Pancetta well, almost to a paste.
3. Heat olive oil in a pan and brown the ground beef and pork for about 10 minutes.
4. Add the browned meats to the soffritto.
5. Pour in the white wine and let the alcohol evaporate.
6. Add 2 big tablespoons of double concentrated tomato paste.
7. Incorporate 500 ml of whole milk gradually into the ragu mixture.
8. Scrunch the garlic and tie it with bay leaves.
9. Simmer the ragu for a minimum of 4 hours.
10. For bechamel sauce, melt 100 g butter, then stir in 100 g flour.
11. Gradually add 1000 g whole milk and simmer for about 10 minutes.
12. Add 50 g of parmigiano, salt, pepper, and a touch of nutmeg to the bechamel.
13. To make fresh pasta, combine 400 g of 00 flour and 4 whole eggs.
14. Knead the dough for 10 minutes and let it rest for 30 minutes.
15. Roll out the pasta as thin as possible.
16. Boil pasta sheets for 30 seconds in salted water with some olive oil.
17. In a baking dish, assemble layers of ragu, pasta, bechamel, and grated parmigiano.
18. Bake in the oven for 30 minutes at 365 F (185 C).