Green Lasagne Bolognese

Ingredients

• 250 g Flour
• 150 g Spinach
• 2 whole Eggs
• 300 g Ground beef
• 150 g Ground pork
• 1 medium Onion
• 1 medium Carrot
• 1 stalk Celery
• 400 g Tomato passata
• 100 ml White wine
• 600 ml Milk
• 70 g Butter
• 50 g Flour
• 100 g Parmigiano reggiano
• 2 tbsp Extra-virgin olive oil
• 1 pinch Nutmeg
• 1 to taste Salt
• 1 to taste Black pepper

Steps

1. Prepare the green pasta dough: blanch the spinach, squeeze it bone-dry, and chop very finely.
2. On a board, mound the flour, make a well, add the eggs and spinach, and knead 10 minutes into a smooth firm dough.
3. Wrap and rest 30 minutes.
4. Make the ragù: finely chop onion, carrot, and celery and sweat them gently in olive oil and a knob of butter for 10 minutes.
5. Add the ground beef and ground pork, raise the heat, and brown well, breaking up the meat.
6. Pour in the white wine and let it evaporate completely.
7. Stir in the tomato passata and a ladle of broth, season with salt and pepper, cover, and simmer very gently for at least 2 hours, adding the milk in the last half hour to soften the sauce.
8. Make the béchamel: melt the butter, whisk in the flour and cook 2 minutes.
9. Gradually pour in the warm milk whisking constantly until thick and smooth.
10. Season with salt and a little nutmeg.
11. Roll the dough into thin sheets and cut into rectangles.
12. Boil them a few at a time in salted water for 1 minute, then transfer to a bowl of cold water and lay flat on clean cloths to dry.
13. Assemble in a buttered baking dish: spread a little béchamel on the base, then layer pasta, ragù, béchamel, and a generous dusting of Parmigiano.
14. Repeat for 5 to 6 layers, finishing with ragù, béchamel, and Parmigiano.
15. Dot the top with butter and bake in a static oven preheated to 180°C for 30 to 35 minutes, until a golden crust forms.
16. Rest 10 minutes before cutting and serving.

Tips

• The pasta must be green: spinach is the authentic Bolognese signature. Simmer the ragù low and slow for at least two hours and never skip the splash of milk. Keep the lasagne moist with generous béchamel between layers, and always rest it before cutting so the layers hold.