Lasagne alla Bolognese

by Leo Hartmann

16 servings

Ragù alla Bolognese

• 300 gpancetta
• 100 gcarrot
• 100 gcelery
• 100 gyellow onion
• ≈ 27 gextra virgin olive oil
• 600 gcoarsely ground beef
• 200 gred wine
• 600 gtomato passata
• hot vegetable broth, as needed
• fine salt
• black pepper

Spinach Egg Pasta

• 500 gfresh spinach
• 200 gsqueezed spinach purée
• 700 gremilled durum wheat semolina (semola rimacinata)
• 300 g00 flour
• ≈ 205 geggs
• ≈ 100 gegg yolks

Béchamel

• ≈ 2060 gwhole milk
• 140 gbutter
• 140 g00 flour
• fine salt, a pinch
• nutmeg

Assembly and Baking

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