Lasagne alla bolognese

Ingredients

• Egg pasta sheets for lasagna500 g
• Ground beef (minced meat)400 g
• Tomato purée (passata)700 ml
• Whole milk1000 ml
• Unsalted butter80 g
• All-purpose flour80 g
• Grated Parmigiano Reggiano cheese100 g
• Carrot80 g
• Celery stalk50 g
• Yellow onion100 g
• Extra virgin olive oil30 ml
• Dry white wine100 ml
• Fine salt12 g
• Nutmeg1 g
• Ground black pepper1 g

Allergens

Gluten, Milk, Celery, Eggs
May contain traces of: Sulphites.

Method

1. Prepare the 'soffritto' by finely chopping carrot, celery, and onion; sauté in a saucepan with oil and 20g of butter over low heat for 10 minutes.
2. Add the ground beef, increase the heat, and brown evenly until well-seared and the liquids have evaporated.
3. Deglaze with white wine and allow the alcohol to evaporate completely.
4. Add the tomato purée, season with salt (approx. 6g) and pepper, cover, and simmer over very low heat for at least 2 hours, adding a little water if needed.
5. Make the béchamel sauce: melt 60g of butter in a pan, whisk in the flour (roux), and gradually pour in the hot milk; cook until slightly thickened, adding the remaining salt and nutmeg.
6. Briefly blanch the pasta sheets in salted water and dry them on a clean cloth (optional if sheets are thin and ready-to-use).
7. In a greased baking dish, layer béchamel, pasta sheet, ragù, and a generous sprinkle of Parmigiano Reggiano, repeating for at least 5 layers.
8. Top with a final layer of ragù, béchamel, and Parmigiano; bake in a preheated static oven at 180°C (350°F) for 40 minutes until golden and crusty.