Lasagne alla Bolognese

Take a pan and put in on a low heat, melt the butter and then, add the chopped bacon, celery, carrots and onion (all finely chopped) and the minced beef, stirring continuously.  Add a little red wine and tomato sauce; slowly pour in the meat stock to blend it with the mixture and lastly, the whole milk with a twist of salt and pepper, as required. Leave to simmer on a low heat for about 2 hours.

In the meantime, make the pasta: take the all-purpose flour, make a well in the centre and break two eggs in it, add the boiled, chopped spinach and start blending the two mixtures. Then, once the egg has become firm by being blended with the spinach, add the flour to the mixture and when finished, rest it for 30 minutes.

Meanwhile, make the bechamel: take a pan and put in on a low heat to melt the butter. Add the all-purpose flour and gradually pour in the milk, stirring all the time, to prevent any lumps from forming.  Add the salt and grated nutmeg.

Take the pasta dough and roll it out until you have a thin sheet. Cut out rectangles of the same size and cook them in boiling water, then plunge them in cold water before leaving them to dry on a clean cloth. Start grating the Parmigiano Reggiano and grease an oven-proof dish.

Place an even layer of bechamel on the bottom of the oven-proof dish, followed by a layer of ragout and then, a layer of pasta. Make another layer of bechamel, one of ragout with some grated Parmigiano Reggiano and the pasta, then another layer of bechamel, one of ragout and Parmigiano Reggiano to complete the dish.

Dot the top of the dish with knobs of butter. Put the dish in the oven pre-heated to 180° for 30 min.

Your delicious lasagna with bolognese sauce is now ready to share with friends and family!