Lasagne alla Bolognese

by Leo Hartmann

4 servings

Ragù alla Bolognese

• 75 gpancetta
• 25 gcarrot
• 25 gcelery
• 25 gyellow onion
• ≈ 7 gextra virgin olive oil
• 150 gcoarsely ground beef
• 50 gred wine
• 150 gtomato passata
• hot vegetable broth, as needed
• fine salt
• black pepper

Spinach Egg Pasta

• 125 gfresh spinach
• 50 gsqueezed spinach purée
• 175 gremilled durum wheat semolina (semola rimacinata)
• 75 g00 flour
• ≈ 51 geggs
• ≈ 26 gegg yolks

Béchamel

• ≈ 515 gwhole milk
• 35 gbutter
• 35 g00 flour
• fine salt, a pinch
• nutmeg

Assembly and Baking

• 135 gParmigiano Reggiano
• butter, for the dish and for dotting