Lasagna Bolognese

Method

1. 1

   Gather ingredients: 1 onion, 1 carrot, 1 celery, 30 ml olive oil, 450 g beef, 450 g pork, 115 g pancetta, salt, pepper, 240 ml wine, 1440 ml milk, 800 g tomatoes, 720 ml broth, 375 g flour, 3 eggs, 60 g butter, nutmeg, 150 g Parmesan. Tools: food processor, heavy pot, pasta machine, baking dish, saucepan, bowls.

2. 2

   Pulse onion, carrot, and celery in a food processor until finely chopped.

3. 3

   Heat olive oil in a large pot. Add beef, pork, pancetta, and chopped vegetables; cook until moisture evaporates and meat browns, 30 minutes. Season with salt and pepper.

4. 4

   Add wine; boil for 2 minutes. Add 480 ml milk; simmer until evaporated, 10 minutes. Add tomatoes and 480 ml broth; simmer for 3 hours, adding water if dry. Chill for 12 hours.

5. 5

   Whisk salt and flour in a bowl; add eggs to a well. Mix into dough, knead 5 minutes until smooth. Wrap and rest for 1 hour.

6. 6

   Roll dough through pasta machine to 1.5 mm thickness. Cut crosswise into sixteen 20 cm noodles.

7. 7

   Melt butter in saucepan, whisk in 60 g flour for 1 minute. Whisk in 960 ml warm milk slowly. Simmer until thick, 10 minutes; stir in nutmeg and salt. Cool.

8. 8

   Reheat Bolognese with 240 ml broth. Warm béchamel over low heat. Boil noodles in batches for 10 seconds, then shock in ice water and drain.

9. 9

   Preheat oven to 175 C. Layer 60 ml béchamel, noodles, 180 ml Bolognese, 120 ml béchamel, and 30 g Parmesan. Repeat for 8 layers total.

10. 10

    Bake on a rimmed sheet until bubbling and browned, 60 minutes. Let rest for 45 minutes.