Lasagna alla Bolognese

Instructions

Pasta

1. On a clean surface, form a mound with the flour and make a well in the centre.
2. Add 1 whole egg and 2 yolks. Gradually incorporate the flour into the eggs using a fork, then knead until smooth and elastic (about 8–10 minutes).
3. Wrap in plastic and rest for 30 minutes.

Ragù

1. Start by dicing the peeled carrots, celery and brown onion as finely as you want. Heat a pan on medium-high before adding 2 tablespoons of butter. Once melted and starting to bubble, add the minced beef and pork and cook until just finished - usually about 6-8 minutes. Set aside.
2. Add another 2 tablespoons of butter to the pan and once melted put in the diced vegetables. Fry on medium heat until softened and fragrant from caramelisation. This can take roughly 6-8 minutes depending on how large the diced vegetables are.
3. Incorporate the tomato puree and stir in until fully distributed before re-introducing the cooked minced beef and pork. Season with the salt and black pepper and promptly pour in the white wine, passata and beef stock. Add the bay leaves and sugar.
4. Allow to simmer on a low heat for at least 90 minutes, remembering to stir occasionally to prevent it from burning. If the sauce becomes too thick, add some beef stock. In the final 10 minutes, stir in the milk.
5. Remove the bay leaves from the sauce.

Béchamel sauce

1. Start by melting the butter in a saucepan on a low heat so to not burn it. Once melted, add the flour and whisk continuously to prevent lumps from forming.
2. Take off the heat and gradually incorporate all the milk while whisking. Taking the saucepan off the heat helps to prevent it from lumping and ensure it has a smooth texture.
3. Once the milk has been fully incorporated, add nutmeg and salt. Place the saucepan back onto the hob and let it simmer for 10 minutes on a low heat with the lid on.
4. Once the béchamel sauce has thickened and become fragrant, take off the hob.

Assembly

1. Roll out pasta into thin sheets (setting 6–7 on a pasta machine). This recipe uses a 13x9-inch dish. Cut pasta to fit this size.
2. Pre-heat oven to 180°C. Spread a thin layer of ragù and béchamel in the bottom of the dish.
3. Add a layer of pasta, then a thin layer of béchamel, dollops of ragù, and spread evenly. Sprinkle both grated cheeses evenly over.
4. Repeat for another 4 or 5 layers, finishing with spread ragù, béchamel, and extra cheese on top.
5. Cover loosely with foil and bake for 20 minutes. Remove foil and bake uncovered for another 15–20 minutes until golden and bubbling. Rest for 10 minutes before serving.