Lasagna Bolognese

Method

1. Prepare the meat sauce: cut 150g of pork pancetta and chop it with a mincing knife.
2. Heat extra virgin olive oil in a saucepan and brown the pancetta, stirring occasionally.
3. Finely chop 50g of onion, 50g of carrot, and 50g of celery. Add them to the pancetta and sauté for 5-6 minutes.
4. Add 300g of minced beef and brown it over high heat.
5. Deglaze with 100ml of wine. When the alcohol has evaporated, add 300g of tomato puree.
6. Add unsalted vegetable broth as needed, cover partially with the lid, and cook the meat sauce for at least 2 hours, stirring occasionally and adding broth if necessary.
7. Season the meat sauce with salt and pepper to taste if necessary.
8. Prepare the green lasagna sheets: blend 100g of cooked spinach.
9. Mix 350g of re-milled semolina flour and 150g of cake flour. Add the spinach and create a hollow. Add 2 eggs and 3 egg yolks.
10. Knead until the dough is homogeneous, cover with plastic wrap, and let it rest for 30 minutes.
11. Prepare the béchamel: melt 70g of butter. Add 70g of cake flour and let it cook, stirring with a whisk.
12. Add 1 liter of hot milk in three additions, stirring continuously. Season with salt and nutmeg to taste.
13. Continue stirring and cook over medium heat until the béchamel is thick.
14. Roll out the lasagna sheets: divide the dough into portions. Keep the unused dough covered with plastic wrap. Sprinkle a portion with semolina flour to taste, roll out and fold, repeating until the sheet is thin.
15. Cut lasagna sheets according to the size of the baking pan.
16. Bring a pot of salted water to a boil. Boil the lasagna sheets for 30-40 seconds, then drain on a cloth and dab dry.
17. Compose the lasagna: butter the baking pan. Add a layer of béchamel and a layer of meat sauce. Place a lasagna sheet on top.
18. Add another layer of béchamel and meat sauce, then sprinkle with grated Parmesan cheese to taste. Repeat to create 5 layers.
19. Finish with a layer of meat sauce, flakes of butter to taste, and Parmesan cheese.
20. Bake in a static oven preheated to 170°C (338°F) for 40 minutes.
21. Serve warm.