Lasagne alla Bolognese

Method

1. Prepare the soffritto: finely chop carrot, celery, and onion, cutting them thinner than the meat.
2. Brown the minced meat over high heat with a drizzle of oil until caramelized.
3. Remove the meat, add a little more oil, and cook the soffritto over low heat for 10-15 minutes.
4. Return the meat, increase the heat, add triple-concentrated tomato paste and a little tomato passata, then a ladle of meat broth.
5. Cook over very low heat for about 3 hours.
6. At the end, add a splash of milk, season with salt, and cook for another half hour.
7. Make the pasta: mix 450 g of 00 flour, 4 whole eggs, and 60 g of cooked spinach. Knead for 10 minutes until elastic, rest for 30 minutes.
8. Roll out the pasta very thin (with a rolling pin and pasta machine), cut into sheets the width of the baking dish.
9. Blanch the sheets in salted boiling water for 20 seconds, then cool in ice water. Pat dry.
10. Make the béchamel: melt butter, off the heat add the flour, cook until slightly colored. Add cold milk all at once, stir until thickened. Season with nutmeg, salt, and pepper.
11. Assemble the lasagna: on the bottom of the dish, a layer of ragù. Then pasta sheets, béchamel, generous Parmesan. Repeat for 4-5 layers, finishing with pasta, béchamel, and Parmesan.
12. Bake in preheated oven at 175-180°C for about 40 minutes.
13. Let rest for 5-10 minutes before cutting and serving.