LASAGNE WITH RAGOUT

Lasagne is a real institution, a classic dish for Sundays or holidays! This recipe is originally from Emilia, and is cooked and loved all over the world. Sheets of egg pasta, layered with traditional meat ragout, béchamel and grated Grana Padano.

Start making the ragout: prepare the vegetable stock, which should be kept hot. Cut the pancetta into thin strips and then chop finely using a knife or mezzaluna. Separately, chop the carrots, onions and celery and set aside. Heat a little olive oil in a deep pan and add the pancetta. Separate using a wooden spoon and allow to brown for a few minutes. Add the chopped vegetables and cook for 5-6 minutes, then add the minced meat. Mix well and increase the heat. Allow the meat to cook gently; it should be browned to seal the juices and be soft, not chewy. Add the wine, and when this has evaporated, the passata. Leave the ragout to cook for a couple of hours, stirring occasionally. If necessary add stock during the cooking time. Now for the pasta. Place the semolina and flour on a board, and make a well in the centre. Add the lightly beaten eggs and yolks. Knead well to obtain a smooth dough. Wrap in cling film and leave to rest for 30 minutes at room temperature.

Meanwhile, make the béchamel: heat the milk in a saucepan, without boiling. In a separate pan, melt the butter. Add the flour all at once and cook for a few minutes to obtain a golden roux. Then add the hot milk, mixing well. Season with salt and nutmeg. Continue to stir until the béchamel thickens. Pour into a bowl and set aside. After 30 minutes, take the pasta and cut off a piece, covering the rest to prevent drying. Flatten the dough slightly on a board dusted with semolina to form a rectangle, then roll it using a machine. Begin with a thicker setting, then fold the dough and roll again. Gradually reduce the thickness until the sheet of pasta is just over half a millimetre thick. Cut the pasta into large rectangles. Continue with the rest of the dough, and meanwhile, heat a large pan of salted water. When the water boils, add one sheet of pasta at a time, cook for 30-40 seconds and remove with a slotted spoon. Place the sheets on a tray covered with a tea towel to blot the excess water. Continue until all the pasta is cooked, placing the sheets side by side, not overlapping. When the ragout is ready, adjust the seasoning and then begin layering the lasagne. Take a large oven dish and grease the bottom with butter. Add a thin layer of béchamel and another of ragout. Now add the first sheet of pasta, followed by a layer of béchamel and another of ragout. Add Grana Padano, then another sheet of pasta, repeating to make the layers. When the last sheet of pasta is in place, cover it completely with ragout. Sprinkle with grated cheese, add some knobs of butter and cook in a pre-heated oven at 170°C for 40 minutes. Buon appetito!