Ingredients CardLasagne alla Bolognese4 servings Ragù alla Bolognese 2.75 ozpancetta, cut into strips, then finely chopped1 ozcarrot, finely chopped1 ozcelery, finely chopped1 ozyellow onion, finely chopped1 ½ tspextra virgin olive oil5.5 ozcoarsely ground beef1.75 ozred wine5.5 oztomato passatahot vegetable broth, as needed, to tastefine salt, to tasteblack pepper, to taste Spinach Egg Pasta 4.5 ozfresh spinach, washed1.75 ozsqueezed spinach purée1 cupremilled durum wheat semolina (semola rimacinata)9 ⅔ tbsp00 flour1eggs, lightly beaten1 ½egg yolkssemolina, for dusting, to tastesalt, for the cooking water, to taste Béchamel 2 ⅛ cupswhole milk1.25 ozbutter4 ½ tbsp00 flourfine salt, a pinch, to tastenutmeg, to taste, freshly grated Assembly and Baking 5 ozParmigiano Reggiano, gratedbutter, for the dish and for dotting, to taste Safety: Ground beef should reach 71 °C (160 °F) at the centre. (USDA FSIS)Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
