Bolognese Lasagna

Ingredients

• For the green pasta:
• 3 eggs
• 300 g of all-purpose flour
• 70 g of spinach or Swiss chard
• 
  For the ragù:
• 500 g of mixed ground meat (pork and veal)
• One onion
• One carrot
• One celery stalk
• Half a glass of white wine
• Butter
• One glass of milk
• One tube of tomato paste
• 
  For the béchamel sauce:
• 1 liter of milk
• 100 g of butter
• 70 g of flour
• Salt to taste
• Nutmeg to taste
• Parmesan (24 months) to taste

Method

For the ragù:

• Start by preparing the ragù, ideally the day before.
• In a pan, sauté the butter, then add the finely chopped onion, carrot, and celery. Once everything is golden, add the ground meat, break it up with a spoon, and cook on high heat to release its juices.
• Then, pour in half a glass of wine and let it evaporate over high heat.
• Add the tomato paste, lower the heat, and simmer for 2 hours.
• Add half a glass of milk and let it cook for another 30 minutes.

For the green pasta:

• Pour the flour into a mound on a work surface and make a well in the center.
• Crack the eggs into the well, and with a fork, start mixing the flour.
• Then, add the blanched and chopped spinach. Knead until you get a smooth dough.
• Cover and let it rest for at least 30 minutes.
• After resting, roll out the dough with a rolling pin until it’s not too thin, then cut it into strips.

For the béchamel sauce:

• In a pan, melt the butter. Once melted, add the flour and whisk to form a roux.
• Let it cook briefly, then add the milk, stirring constantly. Add salt and nutmeg to taste.
• Once it thickens, remove from heat and cover with plastic wrap to avoid a skin forming on top.

Assembly and cooking:

• Grate about 300 g of Parmesan and set aside.
• Bring a pot of water to a boil, lower the heat, add a drizzle of oil, and blanch the pasta strips for a few minutes.
• Then, place the strips in a bowl of cold water. In a baking dish, layer the pasta to cover the bottom, then add a generous layer of ragù, béchamel, and a sprinkle of Parmesan.
• Repeat the process until the dish is full, making sure to finish with a layer of ragù (legend says there should be seven layers of pasta).
• Bake for 40 minutes at 180°C.