Ingredients CardLasagne alla Bolognese8 servings Ragù alla Bolognese 150 gpancetta, cut into strips, then finely chopped50 gcarrot, finely chopped50 gcelery, finely chopped50 gyellow onion, finely chopped15 mlextra virgin olive oil300 gcoarsely ground beef100 gred wine300 gtomato passatahot vegetable broth, as needed, to tastefine salt, to tasteblack pepper, to taste Spinach Egg Pasta 250 gfresh spinach, washed100 gsqueezed spinach purée350 gremilled durum wheat semolina (semola rimacinata)150 g00 flour2eggs, lightly beaten3egg yolkssemolina, for dusting, to tastesalt, for the cooking water, to taste Béchamel 1 lwhole milk70 gbutter70 g00 flourfine salt, a pinch, to tastenutmeg, to taste, freshly grated Assembly and Baking 270 gParmigiano 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)
