Lasagna Bolognese (Emilia-Romagna Style)

Ingredients

• 400 g fresh spinach lasagna sheets
• 300 g ground beef
• 200 g ground pork
• 100 g pancetta
• 120 ml whole milk
• 120 ml dry white wine
• 400 ml tomato passata
• 1 medium onion
• 1 medium carrot
• 1 stalk celery stalk
• 60 g butter
• 60 g all-purpose flour
• 800 ml whole milk for béchamel
• 120 g parmesan
• 0.25 tsp nutmeg
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1
   Finely chop onion, carrot, and celery (soffritto). Sauté in oil until soft, about 10 minutes.
2. 2
   Add pancetta and cook 3 minutes. Add ground meats; brown thoroughly, breaking into fine crumbles.
3. 3
   Pour in white wine and cook until evaporated. Add passata and simmer uncovered on very low heat for 2 hours. Add milk in the last 15 minutes. Season.
4. 4
   Make béchamel: melt butter, whisk in flour, cook 2 minutes. Gradually add warm milk, whisking constantly for 10 minutes until thick. Season with salt, pepper, and nutmeg.
5. 5
   Boil spinach pasta sheets 2 minutes less than package time. Lay flat on damp towels.
6. 6
   Lightly butter a 23×33 cm baking dish. Alternate thin layers of Bolognese, béchamel, pasta sheets, and parmesan for 4–5 layers.
7. 7
   Top the final layer with béchamel and a generous cap of parmesan. Bake at 180°C for 40 minutes until golden.
8. 8
   Cool at least 15 minutes before serving.