Lasagna Bolognese

Prepare the ragù: In a large heavy-bottomed pot, sauté the pancetta until the fat renders. Add the diced onion, carrot, and celery (soffritto) and cook over medium heat until softened and translucent.

Add the ground beef and pork to the pot. Brown the meat thoroughly, breaking it into small crumbles with a wooden spoon.

Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and scrape the bottom of the pan to deglaze. Let the wine simmer until it has almost completely evaporated.

Add 1 cup of milk and a pinch of nutmeg to the meat. Simmer until the milk has evaporated. Add the beef stock, reduce heat to the lowest setting, and simmer partially covered for 2.5 to 3 hours, adding a splash of water if it becomes too dry.

Make the béchamel: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes (do not brown). Gradually whisk in 3 cups of milk. Continue whisking until the sauce thickens and coats the back of a spoon. Season with salt and a pinch of nutmeg.

Preheat your oven to 375°F (190°C).

Assemble the lasagna: Spread a thin layer of ragù and a drizzle of béchamel in the bottom of a 9x13 inch baking dish. Place a layer of pasta sheets on top. Layer with more ragù, béchamel, and a generous sprinkle of Parmigiano-Reggiano. Repeat for 4 to 5 layers.

Final Layer: The top layer should be a generous coating of béchamel and a heavy dusting of Parmigiano-Reggiano to create a golden crust.

Bake for 30–40 minutes until the top is bubbly and golden brown. Let the lasagna rest for 15–20 minutes before slicing to allow the layers to set.