PREPARATION
HOW TO PREPARE LASAGNE ALLA BOLOGNESE
To prepare lasagne alla Bolognese, start with the meat sauce. Prepare the vegetable broth and ensure to keep it warm. Then take the pancetta bacon, cut it into strips first and then chop it well. Separately, finely chop the carrots, onions, celery and set aside.
In a saucepan, pour a drizzle of oil and the pancetta bacon. Use a ladle to spread it well 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 slowly, it must be well browned to seal the juices and be soft.
Deglaze with red wine and let it evaporate completely before adding the tomato puree. The Bolognese sauce must cook for two hours. When it starts boiling again, you can add some hot broth, one or two ladles, and let the sauce cook for another couple of hours at least.
Let it cook with the lid on, without covering the pan completely. Check and stir from time to time, add more broth when needed and let it cook. Now move on to the pasta. First, pour the spinach into a pan, add a little water, cover with a lid and cook until they are wilted, it will take 5-6 minutes in total. At this point, drain them, let them cool and squeeze them well. Transfer the spinach to a mixer and blend them until you get a puree. You will need to get approx 3.5 cups (100 g) of it. Now on a pastry board pour the semolina and 00 flour, add the spinach and create a fountain shape. Add the lightly beaten eggs and egg yolks. Begin to knead everything starting from the center, 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. In the meantime, prepare the béchamel sauce. Heat the milk in a saucepan, without boiling it. In another pan, place 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 three times, mixing well.