Lasagne alla Bolognese

by Leo Hartmann

8 servings

Ragù alla Bolognese

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

Spinach Egg Pasta

• 9 ozfresh spinach
• 3.5 ozsqueezed spinach purée
• 2 ⅛ cupsremilled durum wheat semolina (semola rimacinata)
• 1 ¼ cups00 flour
• 2eggs
• 3egg yolks

Béchamel

• 4 ¼ cupswhole milk
• 2.5 ozbutter
• 9 tbsp00 flour
• fine salt, a pinch
• nutmeg

Assembly and Baking

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