Lasagne alla Bolognese

by Leo Hartmann

24 servings

Ragù alla Bolognese

• 450 gpancetta
• 150 gcarrot
• 150 gcelery
• 150 gyellow onion
• ≈ 41 gextra virgin olive oil
• 900 gcoarsely ground beef
• 300 gred wine
• 900 gtomato passata
• hot vegetable broth, as needed
• fine salt
• black pepper

Spinach Egg Pasta

• 750 gfresh spinach
• 300 gsqueezed spinach purée
• 1050 gremilled durum wheat semolina (semola rimacinata)
• 450 g00 flour
• ≈ 305 geggs
• ≈ 155 gegg yolks

Béchamel

• ≈ 3090 gwhole milk
• 210 gbutter
• 210 g00 flour
• fine salt, a pinch
• nutmeg

Assembly and Baking

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