Bolognese Lasagna

Method

1. Prepare the soffritto: finely chop celery, carrot, and onion. Heat olive oil in a large pan and sauté the chopped vegetables with a pinch of pepper and nutmeg until the onion is translucent.
2. Add the pancetta to the pan and let it render its fat slightly. Then gradually add the lean veal and pork, breaking it up with a spoon. Cook until the meat is browned.
3. Add a splash of white wine and let the alcohol evaporate. Then add a generous amount of double-concentrated tomato paste and a little water. Season with nutmeg, pepper, and salt. Simmer for about 2 hours, stirring occasionally, adding a little water if needed.
4. While the ragù simmers, prepare the spinach pasta: blanch 50g of spinach, drain well, squeeze out excess water, and chop finely.
5. On a clean surface, make a well with 100g of flour. Crack 2 eggs into the center, add the chopped spinach, and begin mixing with your hands. Knead until a smooth, elastic dough forms. If too sticky, add a little more flour. Wrap in plastic and let rest for 30 minutes.
6. Roll out the pasta dough using a pasta machine, starting from the thickest setting and gradually reducing to the desired thinness. Cut into sheets suitable for the lasagna dish.
7. Bring a large pot of salted water to a boil. Cook the pasta sheets for about 2 minutes, then transfer them to a bowl of cold water to stop cooking. Drain and lay them flat on a clean cloth.
8. Prepare the béchamel: in a saucepan, melt 35g butter over medium heat. Add 35g flour and stir vigorously with a whisk for 1-2 minutes, being careful not to brown. Gradually pour in 500ml of milk, whisking constantly. Continue cooking until the sauce thickens. Season with salt, pepper, and a grating of nutmeg.
9. Combine the prepared ragù with the béchamel sauce in a bowl. Mix well.
10. Preheat the oven to 180°C (350°F). Butter the bottom of a large baking dish. Spread a thin layer of the ragù-béchamel mixture on the bottom. Cover with a layer of pasta sheets. Spread more ragù-béchamel mixture, then sprinkle with grated Parmesan. Repeat layers until all ingredients are used, finishing with a layer of sauce and Parmesan.
11. Bake for 35-40 minutes until golden and bubbling. Remove from oven and let rest for 5-10 minutes before serving to allow the lasagna to set.