Lasagna Alla Bolognese

Chop Rating: —/5

Ingredients

2 tbsp unsalted butter – for ragù
1 tbsp extra-virgin olive oil
4 ounces pancetta – finely chopped
1 medium onion – finely chopped
1 medium carrot – finely chopped
1 stalk celery – finely chopped
1.5 pounds ground beef (80–85% lean)
1.5 tsp kosher salt – for ragù
0.5 tsp black pepper
2 tbsp tomato paste
0.75 cups dry white wine
1 cups tomato passata (strained tomatoes)
1.5 cups beef stock
1 cups whole milk – for ragù
10 ounces spinach
2.5 cups Italian 00 flour
3 large eggs
0.25 tsp fine sea salt – for pasta dough
1 tbsp kosher salt – for boiling pasta
6 tbsp unsalted butter – for béchamel
6 tbsp all-purpose flour – for béchamel
4 cups whole milk – for béchamel
0.5 tsp kosher salt – for béchamel
0.25 tsp white pepper
0.25 tsp ground nutmeg
2 tbsp unsalted butter – for greasing dish and topping
2 cups Parmigiano Reggiano – finely grated

Instructions

Start the ragù: In a heavy pot over medium-low heat, melt 2 tbsp unsalted butter with the olive oil. Add the pancetta and cook until the fat renders and edges turn translucent, 5–7 minutes.
Add the onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until very soft and sweet but not browned, 8–10 minutes.
Increase heat to medium. Add the ground beef and cook, breaking it up, until no longer pink and lightly browned in spots, 8–10 minutes. Season with 1.5 tsp kosher salt and the black pepper.
Stir in the tomato paste and cook until the paste darkens slightly and smells sweet, about 2 minutes.
Pour in the white wine and simmer until mostly evaporated, 3–5 minutes.
Add the tomato passata and 1 cup of the beef stock. Bring to a gentle simmer, then reduce heat to low, partially cover, and cook 2–2.5 hours, stirring occasionally. Add splashes of the remaining stock as needed to keep the ragù softly saucy. The ragù is ready when it is thick, glossy, and fat beads on the surface.
Stir in 1 cup whole milk and simmer 10–15 minutes more to integrate. Taste and adjust seasoning. Keep warm over very low heat.
Make the spinach pasta: Bring a pot of salted water to a boil. Blanch the spinach until just wilted, 30–45 seconds. Drain, cool briefly, then squeeze very dry. Finely chop and blend or whisk with 1 of the eggs to form a smooth green puree.
On a work surface, mound the 00 flour and make a well. Add the spinach-egg puree, the remaining 2 eggs, and 0.25 tsp fine sea salt. Beat the eggs, then gradually work in the flour until a shaggy dough forms. Knead until smooth and elastic, 8–10 minutes. Wrap and rest 30 minutes.
Roll the dough into very thin sheets (about 1 mm), using a pasta machine or rolling pin. Cut sheets to fit a 9×13-inch baking dish.
Blanch the sheets: Bring a large pot of water to a boil and add 1 tbsp kosher salt. Working in batches, boil each sheet 30–45 seconds until it floats and firms slightly. Transfer to cold water to stop cooking, then lay flat on clean towels to dry.
Make the béchamel: In a medium saucepan over medium heat, melt 6 tbsp unsalted butter. Whisk in 6 tbsp all-purpose flour and cook, whisking, 2–3 minutes without browning.
Warm 4 cups whole milk until steaming. Gradually whisk the hot milk into the roux. Simmer gently, whisking often, until thick enough to coat the back of a spoon, 6–8 minutes. Season with 0.5 tsp kosher salt, the white pepper, and nutmeg. Keep warm.
Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with 1 tbsp of the remaining unsalted butter.
Assemble: Spread a thin layer of béchamel over the bottom. Add a layer of pasta. Spread a thin layer of ragù, spoon over some béchamel, and sprinkle Parmigiano. Repeat, building 5–6 thin layers of pasta with ragù, béchamel, and Parmigiano. Finish with a final layer of pasta topped with béchamel.
Sprinkle the remaining Parmigiano over the top and dot with the last 1 tbsp unsalted butter.
Bake until bubbling at the edges and lightly golden on top, 30–35 minutes. Let rest 15–20 minutes so the layers set, then slice and serve.