Lasagne alla Bolognese

Method

1. Chop the onion, carrot and celery into 3 mm dice (this mix is the soffritto) and cut the pancetta into small pieces. Heat the oil and butter in a 20 cm heavy-based pot over medium heat, add the pancetta and vegetables and cook for 8 min, stirring often, until soft, translucent and sweet-smelling but not browned.

   Add in this stepExtra-virgin olive oil 1 tbspButter (for the ragù) 10 gPancetta, finely diced (or unsmoked bacon) 40 gOnion 80 gCarrot 50 gCelery 40 g

   medium heat

2. Turn up to medium-high heat, add the beef and pork and cook for 7 min, breaking the meat into small crumbs with a wooden spoon, until no pink remains, the juices have evaporated and the meat starts to sizzle.

   Add in this stepGround beef 160 gGround pork 80 g

   medium-high heat

3. Pour in the wine and let it bubble over medium-high heat for 2 min, until the sharp smell of alcohol has gone. Stir in the tomato paste, passata and stock, bring to a boil, then lower to low heat, partly cover and simmer for 1 h 15 min, stirring every 15 minutes and adding a splash of water if it looks dry. Stir in the milk for the last 10 minutes and season with salt and pepper. The ragù is ready when it is thick and glossy and no longer watery.

   Add in this stepDry white wine 60 mlTomato paste 1 tbspTomato passata (smooth tomato purée) 200 gBeef stock (or water) 150 mlWhole milk (for the ragù) 60 mlSalt to tasteBlack pepper to taste

   medium-high heat→low heat

4. Make the béchamel: melt the butter in a 16 cm saucepan over medium-low heat, add the flour and stir for 1 to 2 minutes without letting it colour. Pour in the milk a little at a time, whisking constantly so no lumps form, then cook for 6 min, still whisking, until it coats the back of a spoon like thick cream. Season with the nutmeg and salt. Preheat the oven to 190°C.

   Add in this stepButter (for the béchamel) 25 gAll-purpose flour 25 gWhole milk (for the béchamel) 350 mlGrated nutmeg 1 pinchSalt (for the béchamel) 2 pinch

   medium-low heat

5. Bring a large pot of water to a boil over high heat and add the coarse salt. Cook the lasagne sheets a few at a time for 5 min, until bendy but still firm (they finish cooking in the oven), stirring gently so they do not stick. Lift them into a bowl of cold water, then lay them flat on a clean tea towel. Work in 2 batch(es).

   Add in this stepCoarse salt (for the pasta water) 1 tbspDried egg lasagne sheets (about 8×17 cm) 6

   high heat

6. Spread 2 to 3 tablespoons of béchamel over the bottom of a 15×20 cm baking dish. Add a layer of pasta (trimmed to fit), then ragù, a few spoonfuls of béchamel and a handful of Parmesan. Repeat to make 3 or 4 layers, finishing with pasta covered with the remaining béchamel, a little ragù and plenty of Parmesan.

   Add in this stepGrated Parmigiano Reggiano 50 g

7. Bake in the oven at 190°C for 30 min, until the top is golden brown in places and the edges are bubbling. Leave it to rest for 10 min before cutting; this lets the layers set so the slices hold together.

   oven