Lasagne with Bolognese Stew and Bechamel Sauce

Lasagna with Bolognese stew and béchamel sauce is a typical dish for the Emilia Romagna region, originally from the city of Bologna, although for many it has become a real symbol of Italian cuisine in the world. For this recipe, it is especially important to choose the highest quality ingredients: fresh meat (pork and beef in a 1: 1 ratio), tasty and juicy tomatoes, and, of course, it is better to make the pasta yourself.
By the way, green pasta with spinach is traditionally used for this lasagna.

Ingredients

• 200 g of grated Parmesan cheese
• 300 g mozzarella
• 12-15 sheets of lasagna
• 250 g pork
• 250 g beef
• 1 medium onion
• 1 medium carrot
• 1 stalk of celery
• 50 ml extra virgin olive oil
• 50 g butter
• 120 g pancetta or bacon
• 1 glass of red wine
• 1 glass of broth
• 250 g canned chopped tomatoes
• 250 ml milk
• salt, black pepper
• 80 g butter
• 4.5 tbsp. l. flour
• 750 ml milk
• 1/2 tsp ground nutmeg
• salt, freshly ground black pepper

Directions

1. Chop pork and beef and grind through a meat grinder.
2. Peel onions, carrots and celery, finely chop. Heat the olive oil and butter in a large wide saucepan and saute the vegetables until soft over medium heat. Cut the pancetta into small cubes and place over the vegetables, brown, then add the minced meat and cook, stirring frequently, until the minced meat changes color.
3. Pour in wine, reduce heat and let the liquid evaporate. Pour in broth, add tomatoes, salt and pepper. Cover the pan with a lid and simmer the sauce over low heat for 2 hours. Finally, pour in the hot milk and bring the stew until tender (it should not be too thin).
4. While the stew is cooking, prepare the béchamel sauce. Melt the butter in a saucepan and add the flour. Stir constantly with a whisk, pour in some cold milk and stir so that there are no lumps. Add the remaining milk in several steps and bring the sauce to a boil. Cook for 5-7 minutes, until thickened. Season with salt, pepper and nutmeg. Cool the sauce slightly by covering the surface with cling film.
5. Grease a rectangular shape with butter and distribute 2-3 tbsp. l. béchamel sauce, then arrange 2-3 sheets of lasagna so that the bottom of the mold is completely covered. Brush the pasta with the béchamel sauce and add a few tablespoons of the stew, then the mozzarella slices, sprinkle with a handful of Parmesan. Repeat layers. Continue until you run out of ingredients. Cover the last layer of pasta with a thin layer of the stew and bechamel mixture, sprinkle well with Parmesan.
6. Preheat the oven to 170 ° C and bake the lasagne for 45-50 minutes, until golden brown.