Lasagne alla Bolognese

by Leo Hartmann

4 servings

Ragù alla Bolognese

• 2.75 ozpancetta
• 1 ozcarrot
• 1 ozcelery
• 1 ozyellow onion
• 1 ½ tspextra virgin olive oil
• 5.5 ozcoarsely ground beef
• 1.75 ozred wine
• 5.5 oztomato passata
• hot vegetable broth, as needed
• fine salt
• black pepper

Spinach Egg Pasta

• 4.5 ozfresh spinach
• 1.75 ozsqueezed spinach purée
• 1 cupremilled durum wheat semolina (semola rimacinata)
• 9 ⅔ tbsp00 flour
• 1eggs
• 1 ½egg yolks

Béchamel

• 2 ⅛ cupswhole milk
• 1.25 ozbutter
• 4 ½ tbsp00 flour
• fine salt, a pinch
• nutmeg

Assembly and Baking

• 5 ozParmigiano Reggiano
• butter, for the dish and for dotting