Ingredients CardLasagne alla Bolognese8 servings Ragù alla Bolognese 5.5 ozpancetta, cut into strips, then finely chopped1.75 ozcarrot, finely chopped1.75 ozcelery, finely chopped1.75 ozyellow onion, finely chopped1 tbspextra virgin olive oil10.5 ozcoarsely ground beef3.5 ozred wine10.5 oztomato passatahot vegetable broth, as needed, to tastefine salt, to tasteblack pepper, to taste Spinach Egg Pasta 9 ozfresh spinach, washed3.5 ozsqueezed spinach purée2 ⅛ cupsremilled durum wheat semolina (semola rimacinata)1 ¼ cups00 flour2eggs, lightly beaten3egg yolkssemolina, for dusting, to tastesalt, for the cooking water, to taste Béchamel 4 ¼ cupswhole milk2.5 ozbutter9 tbsp00 flourfine salt, a pinch, to tastenutmeg, to taste, freshly grated Assembly and Baking 9.5 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)
