Classic Lasagna alla Bolognese

Begin by preparing the base for your ragù, the soffritto.

1. Finely chop the 150 g of onion, 100 g of carrot, and 80 g of celery. The pieces should be very small and uniform in size.
2. If using, finely dice the 100 g of pancetta.

In a large, heavy-bottomed pot or Dutch oven, heat the 30 ml of olive oil over medium heat.

1. Add the diced pancetta and cook until it renders its fat and becomes crispy, about 5-7 minutes.
2. Add the chopped onion, carrot, and celery (soffritto) to the pot. Sauté until softened and fragrant, about 10 minutes. Do not let it brown.
3. Increase the heat to medium-high, add the 300 g of ground beef and 300 g of ground pork. Break up the meat with a spoon and cook until it has browned all over.

Now, build the layers of flavor in your sauce.

1. Pour in the 120 ml of red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and evaporate completely.
2. Add 120ml of the whole milk. Let it simmer and absorb into the meat. This step adds tenderness and richness.
3. Stir in the 700 ml of tomato passata. Season with salt and pepper.
4. Bring the sauce to a gentle simmer, then reduce the heat to the lowest possible setting. Cover the pot partially and let it simmer for at least 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.

While the ragù simmers, prepare the creamy béchamel sauce.

1. In a medium saucepan, melt the 100 g of butter over medium-low heat.
2. Add the 100 g of flour and whisk constantly for 2 minutes to cook out the raw flour taste. This is your roux.
3. Gradually pour in the remaining 1000ml of warm milk, whisking vigorously to prevent lumps.
4. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 8-10 minutes).
5. Remove from heat and season with salt and a grating of fresh 1 g of nutmeg.

Preheat your oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.

1. Base Layer: Spread a thin layer of ragù on the bottom of the dish, followed by a thin layer of béchamel. This prevents the pasta from sticking.
2. First Pasta Layer: Arrange a single layer of Lasagna Sheets over the sauce.
3. Sauce Layer: Spread about one-quarter of the remaining ragù over the pasta, followed by a generous layer of béchamel.
4. Cheese Layer: Sprinkle with a handful of the grated 150 g of Parmigiano-Reggiano.
5. Repeat: Continue layering in this order (pasta, ragù, béchamel, cheese) until you run out of ingredients, typically making 4-5 layers. The number of layers will depend on your dish size.

1. Final Layer: Finish with a top layer of pasta, covered completely with the remaining béchamel sauce, a few dollops of ragù, and a final, generous sprinkling of Parmigiano-Reggiano.
2. Bake: Place the dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
3. Rest: This is a crucial step! Remove the lasagna from the oven and let it rest for 10-15 minutes before cutting and serving. This allows the layers to set, ensuring clean slices.