Lasagne with Bolognese Ragù

LASAGNE PROCEDURE

• 1
  Preheat the oven to 180 °C. Prepare a bowl with ice water.
• 2
  Cook the pasta according to the package instructions.
• 3
  Grease the bottom of a baking dish with 2 tablespoons of béchamel, then lay pasta sheets in a single layer. Spread a quarter of the béchamel over them, add a quarter of the Parmesan, and spread a quarter of the ragù on top.
• 4
  Place another layer of pasta on top and continue in the same manner until there are 4 layers in the dish. On the last layer, place pasta sheets, spread them with the remaining béchamel, and sprinkle with the remaining Parmesan.
• 5
  Place the baking dish in the preheated oven and bake for 30 minutes.

Ragù Procedure

• 1
  Prepare a spice sachet: place bay leaves, peppercorns, and allspice berries into a cloth. Tie it tightly with kitchen twine.
• 2
  Finely chop the onion and garlic. Dice the carrots and celeriac into 0.5 cm cubes.
• 3
  Wash the celery stalk, cut it lengthwise in half, and then chop it into small pieces.
• 4
  Grind the meat. Cut lardo, pancetta, or bacon into 1 cm cubes.
• 5
  Heat oil in a saucepan over medium heat and add the lardo. Once it starts to brown, add carrots, celeriac, and celery. Sauté the vegetables until golden, stirring frequently.
• 6
  Add the onion and sauté until golden, stirring frequently.
• 7
  Add the meat and garlic. Mix everything thoroughly and season with salt. Reduce the heat to one-third and cook for 10 minutes, stirring frequently.
• 8
  Add the tomato paste and mix thoroughly. Cook for 15 minutes, stirring frequently.
• 9
  Add the spice sachet and freshly ground pepper. Pour in the wine, stir, and cook for 20 minutes, stirring occasionally.
• 10
  Pour in 100 ml of water, reduce the heat to minimum, add nutmeg, stir, and cover with a lid. Simmer for 3 hours, stirring occasionally. If the liquid evaporates from the saucepan, add 100 ml of water.

Béchamel Procedure

• 1
  Finely chop the onion.
• 2
  Melt butter in a saucepan over medium heat. Once the butter starts to foam, add the onion and sauté it for 30 seconds over medium heat, stirring constantly. Add pepper and mix.
• 3
  Sprinkle in the flour and stir for 1 minute. Pour in all the cold milk and mix thoroughly with a whisk. Add bay leaf, nutmeg, salt, and bring to a boil. Reduce the heat to minimum and cook for 20 minutes.
• 4
  Strain the finished béchamel through a fine sieve.