LASAGNA BOLOGNESE

Ingredients For pasta:
Durum wheat semolina: 350gr
Flour 00: 150gr Spinach: 250gr
Eggs: 2 Yolks: 3

For the ragù:
Beef (minced beef, coarsely ground): 300gr
Carrots: 50gr
Sea bream onions: 50gr
Tomato puree: 300gr
Cavallino extra virgin olive oil: 1 tbsp
Black pepper: to taste Celery
Red wine

Fine salt For the bechamel:
Butter: 70gr
Whole milk: 1lt
Nutmeg: to taste
00 flour: 70gr
Salt up: to taste

Preparation
To prepare the Bolognese lasagna, start with the meat sauce.
Prepare the vegetable broth that you will need to keep warm.
Then take the bacon, cut it into strips first. With a knife or a crescent, chop it up well.
Separately prepare a finely chopped with carrots, onions, celery and set aside.
In a saucepan pour a drizzle of oil and the bacon. Shell it well with a ladle and let it brown for a few minutes. Then add the chopped vegetables and cook for 5-6 minutes.
Then add the minced meat. Stir and raise the heat. Let the meat brown without haste, it must be well browned to seal the juices and be soft and not stringy. Deglaze with the red wine, then wait until it has completely evaporated and add the tomato puree.
Stir, the ragù must cook for two hours. When it has boiled again, you can add a little hot broth, one or two ladles. Then let the sauce go for a couple of hours at least. You will have to cook with the lid on, without closing completely. Check and mix from time to time.


The pasta:
First, pour the spinach into a pan, add a little water, cover with a lid and cook until they are wilted, in total it will take 5-6 minutes.
At this point, drain them, let them cool and squeeze them well.
Transfer them to a blender and blend them until you get a puree.
You will need to get 100 g of it. Now pour the semolina and 00 flour on a pastry board, add the spinach and create a fountain shape.
Add the lightly beaten eggs and the egg yolks, always beaten.
Start kneading everything starting from the center, in this way the eggs will not slip out of the fountain.
Knead well until you get a homogeneous dough.
Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.

Béchamel:
In a saucepan, heat the milk, without boiling it. In another pan pour the butter and let it melt. Add the flour in one go and cook for a few minutes until you get a golden roux.
Then pour the hot milk in 3 times, mixing well.
Add the salt and flavor with nutmeg. Keep stirring until you get a creamy béchamel. Transfer to a small bowl, cover with cling film and set aside. As soon as 30 minutes have elapsed, take the dough back and take a piece of it.
Cover the remaining dough with plastic wrap to keep it from drying out.


Using a little semolina, flatten it slightly on the pastry board to form a rectangle and roll out the dough in the machine.
Start from a wider thickness, then fold the pass back on itself and pass it over.
When you feel it is too wet, sprinkle with a little semolina. Gradually reduce the thickness until you get a sheet just over half a mm thick.
Transfer it to a pastry board and cut into large rectangles 30x20 cm.
Continue in this way until the dough is finished and in the meantime put a pot full of water on the stove and add salt.
When it starts to boil, dip one sheet at a time, wait 30-40 seconds and drain it with the help of a skimmer. Transfer it to a tray with a tea towel and dab to remove excess water. Continue in this way placing the cooked sheets side by side, without overlapping them. As soon as the sauce is ready, season with salt and pepper and proceed to the composition of the lasagna.

Composition:
Take a large 30x20 cm lasagna pan and grease the bottom. Add a thin layer of béchamel and one of meat sauce. Then place the first sheet, add a layer of béchamel and a layer of meat sauce.
Add the grated Parmesan and place another sheet of pasta on top. Add another layer of béchamel and one of meat sauce, add the grated cheese and continue like this until you have 5 layers.
After placing the last sheet, add the sauce so as to completely cover the pasta. Sprinkle with grated cheese, add some tufts of butter and bake in a preheated static oven at 170 ° for 40 minutes.