Make the Bolognese ragù following the Bolognese ragù (ragù alla bolognese) recipe, the whole batch of about 1 kg: soften the pancetta with the oil and the finely chopped vegetables, add the meat and brown it for 10 minutes, let the wine evaporate completely, add the tomato paste and passata and simmer covered over very low heat for 2 hours, adding stock as needed and stirring in the milk halfway. Season with salt and pepper.

Ingredients

• 400 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program) → Make it at home: Bolognese ragù (ragù alla bolognese) (165 min) (opens in a new tab)
• 150 gPork, cured, bacon, unprepared
• 60 gOnions, raw
• 60 gCarrots, raw
• 60 gCelery, raw
• 2 15 ml tablespoonOil, olive, salad or cooking
• 100 mlAlcoholic beverage, wine, table, red
• 20 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 200 gTomato products, canned, puree, without salt added
• 100 mlMilk, whole, 3.25% milkfat, with added vitamin D
• 300 mlSoup, stock, beef, home-prepared
• 3 gSalt, table
• 0.6 gSpices, pepper, black
• 1 lMilk, whole, 3.25% milkfat, with added vitamin D → Make it at home: Béchamel (besciamella) (20 min) (opens in a new tab)
• 100 gButter, without salt
• 100 gWheat flour, white, all-purpose, unenriched
• 6 gSalt, table
• 0.4 gSpices, nutmeg, ground
• 350 gWheat flour, white, all-purpose, unenriched
• 2 pieces · smallEgg, whole, raw, fresh
• 400 gSpinach, raw
• 400 gCheese, parmesan, grated
• 40 gButter, without salt
• 60 mlBeverages, water, tap, drinking
• 2.9 lBeverages, water, tap, drinking not counted – removed
• 3 gSalt, table editorial addition

Nutrition and allergens are calculated with the ingredient as listed in the recipe.

Method

1. Make the Bolognese ragù following the Bolognese ragù (ragù alla bolognese) recipe, the whole batch of about 1 kg: soften the pancetta with the oil and the finely chopped vegetables, add the meat and brown it for 10 minutes, let the wine evaporate completely, add the tomato paste and passata and simmer covered over very low heat for 2 hours, adding stock as needed and stirring in the milk halfway. Season with salt and pepper.
2. Meanwhile blanch the spinach in boiling water for 1–2 minutes, cool it in cold water, squeeze it out very thoroughly (about 175 g will remain) and chop it as finely as possible.
3. Pile the flour on a board, make a well, put the eggs and spinach in the middle and gradually work them in with a fork. Knead the dough for about 10 minutes until smooth, firm and elastic; wrap it in film and let it rest for 30 minutes.
4. Roll the dough out with a rolling pin or pasta machine into thin sheets about 1 mm thick and cut them into rectangles of about 15 × 10 cm.
5. Make a double batch of béchamel following the Béchamel (besciamella) recipe: cook 100 g of butter and 100 g of flour into a pale roux, take it off the heat, whisk in 1 litre of hot milk in portions, simmer gently for 5–6 minutes while stirring constantly and season with salt and nutmeg.
6. Bring 3 litres of water with 30 g of salt to the boil and cook the sheets a few at a time for 30–60 seconds until they float. Transfer them to a bowl of cold water, then spread them on a clean cloth and pat dry. Preheat the oven to 180 °C.
7. Butter a dish about 25 × 35 cm and at least 6 cm deep. Build up the layers: pasta sheets, a thin layer of béchamel, a generous layer of ragù, a few flakes of butter and a sprinkling of Parmesan. Repeat until you have at least 6 layers; finish the top layer with ragù and béchamel, Parmesan and flakes of butter.
8. Bake in the middle of the oven at 180 °C for 25–30 minutes until the edges are bubbling and the top is golden. Let it rest for 5 minutes, then cut into 10 portions.