Lasagne alla Bolognese

by Leo Hartmann

8 servings

Ragù alla Bolognese

• 150 gpancetta
• 50 gcarrot
• 50 gcelery
• 50 gyellow onion
• ≈ 14 gextra virgin olive oil
• 300 gcoarsely ground beef
• 100 gred wine
• 300 gtomato passata
• hot vegetable broth, as needed
• fine salt
• black pepper

Spinach Egg Pasta

• 250 gfresh spinach
• 100 gsqueezed spinach purée
• 350 gremilled durum wheat semolina (semola rimacinata)
• 150 g00 flour
• ≈ 100 geggs
• ≈ 51 gegg yolks

Béchamel

• ≈ 1030 gwhole milk
• 70 gbutter
• 70 g00 flour
• fine salt, a pinch
• nutmeg

Assembly and Baking

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