Chop the celery, carrots, and onion (these three ingredients together are called “mirepoix”) into 1/4 inch cubes and set aside. In a pot, turn the heat on high and add the oil. When the oil is hot, add the mirepoix and sauté for a couple of minutes until golden.
Add the pork and beef and let it brown for 5-6 minutes, making sure to stir it every minute or so. Make sure the meat is properly browned to ensure all the juices stay inside.
Deglaze with red wine and allow the alcohol to completely evaporate before adding the tomato passata and the tomato concentrate.
Add a cup of water, the bay leaves, and bring everything to a boil. Lower the heat, cover, and let everything simmer for 3 hours. Check your sauce every 30 minutes or so to make sure it doesn’t stick to the bottom of the pot and add some water if it starts to get too dry.
After 3 hours, add the milk and let it cook for another hour. Make sure your ragù isn’t too watery or too thick when ready.
BESCIAMELLA
Unsalted Butter 75 g
00 Flour 75 g
Milk 3.25% 1000 ml
Salt and Pepper 1 pinch
Ground Nutmeg 1 pinch
RECIPE
Start by bringing your milk to a gentle boil in a pot with nutmeg, salt, and pepper.
In a separate and smaller pot, melt your butter on medium heat. Add the flour in one go and cook for a few minutes, constantly stirring it with a wooden spoon.
Pour in the hot milk in three times and using a whisk mix everything until the besciamella starts to thicken, shouldn’t take more than 3 minutes.
Transfer to a small bowl, cover with plastic wrap in direct contact with the besciamella and set aside.
SPINACH PASTA
Semolina Flour 350 g
Extra Semolina Flour as needed
00 Flour 150 g
Olive Oil 1 tbsp
Raw Spinach 250 g
Eggs 2
Egg Yolks 3
RECIPE
Grab a pan and turn the heat on medium. Add 1 tbsp of olive oil, add the spinach and sauté with a pinch of salt and pepper until cooked, about 5 minutes.
When ready remove from the pan, place them on a plate with paper towel and using more paper towel tap the spinach to remove as much water as possible. Blend or chop them extremely finely until you make a puree and set aside.
Now let’s make the pasta. Beat the eggs in a bowl and start by adding half of the flour. When you have incorporated half of the flour, add the spinach to the mixture. Add the remaining flour while mixing with your hands until all the flour has been incorporated.
If the dough is not very elastic add some warm water to make the dough softer. If, on the contrary, it turns out to be sticky, add some extra flour.
Transfer the dough to a work surface and work it energetically for about 5-10 minutes. When you have obtained a smooth and homogeneous dough, form a sphere and cover for about 20 minutes, allowing it to rest.
After 20 minutes the dough will have been well rested. Divide it into two loaves. Leave one wrapped in plastic wrap with a little bit of semolina so it doesn't dry out.
Get your other half and after lightly flouring it with semolina, roll out the dough with your pasta roller, passing it between the rollers starting from the thickest setting and gradually making it thinner. We’ll will have to obtain rectangular sheets about 1 mm thick.
Repeat the operation with the remaining dough. Transfer it to a cutting board and cut into large rectangles 12x8 inches (30x20 cm).
Put a pot of water on the stove, add salt and bring it to a boil. When it starts to boil, immerse one sheet at a time and cook for about 30-40 seconds. Drain and transfer it to a tray with a cloth and dab to remove excess water.
Continue this way, placing the cooked sheets side by side, without overlapping them.
TO FINISH
Butter as needed
Parmigiano Reggiano 270g
RECIPE
Take a large 12x8 inches (30x20 cm) lasagna pan and add some olive oil to the bottom.
