Lasagne alla Bolognese

by Leo Hartmann

24 servings

Ragù alla Bolognese

• 16 ozpancetta
• 5.5 ozcarrot
• 5.5 ozcelery
• 5.5 ozyellow onion
• 3 tbspextra virgin olive oil
• 1.98 lbcoarsely ground beef
• 10.5 ozred wine
• 1.98 lbtomato passata
• hot vegetable broth, as needed
• fine salt
• black pepper

Spinach Egg Pasta

• 1.65 lbfresh spinach
• 10.5 ozsqueezed spinach purée
• 6 ¼ cupsremilled durum wheat semolina (semola rimacinata)
• 3 ⅔ cups00 flour
• 6eggs
• 9egg yolks

Béchamel

• 12 ⅔ cupswhole milk
• 7.5 ozbutter
• 1 ⅔ cups00 flour
• fine salt, a pinch
• nutmeg

Assembly and Baking

• 1.79 lbParmigiano Reggiano
• butter, for the dish and for dotting