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1
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the eggs, spinach, and the olive oil.
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3
Using a fork, beat together the spinach, eggs, and oil, and begin to incorporate the flour, starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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5
The dough will come together when half of the flour is incorporated.
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6
Start kneading the dough with both hands, using the palms of your hands.
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7
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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8
Lightly reflour the board and continue kneading for 6 more minutes.
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9
The dough should be elastic and a little sticky.
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10
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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11
Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.
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12
Bring about 6 quarts of water to a boil and add 2 tablespoons salt.
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13
Set up an ice bath next to the stove top.
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14
Using a sharp knife, carefully cut the pasta into 20 (5-inch squares) and drop into the boiling water.
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15
Cook 1 minute, until tender.
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16
Drain well and refresh in the ice bath.
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17
Once cooled, drain the pasta squares on towels and set aside.
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18
Preheat the oven to 375 degrees F.
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19
In a brownie pan, assemble the lasagne, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, and then again a layer of ragu, a sprinkling of grated Parmigiano etc.
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20
until all sauce and pasta are used up.
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21
The top layer should be pasta with bechamel over it.
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22
Top the lasagne with grated Parmigiano-Reggiano and bake in the oven until the edges are browned and the sauces are bubbling, about 45 minutes to 1 hour.
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23
Remove and allow to cool for at least 20 minutes before serving with a dusting of Pasrnigiano.
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24
1/4 cup extra-virgin olive oil
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25
4 tablespoons unsalted butter
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26
2 medium onions, finely chopped
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27
4 stalks celery, finely chopped
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28
1 carrot, scraped and finely chopped
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29
5 cloves garlic, sliced
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30
1 pound ground veal
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31
1 pound ground pork
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32
1/2 pound ground beef
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33
1/4 pound pancetta, minced
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34
1/2 cup milk
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35
1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
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36
1 cup dry white wine
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37
Salt and pepper
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38
5 tablespoons butter
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39
4 tablespoons flour
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40
3 cups milk
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41
2 teaspoons salt
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42
1/2 teaspoon freshly grated nutmeg
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43
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
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44
Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.
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45
Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes.
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46
Add the milk and simmer until almost dry, about 10 minutes.
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47
Add the tomatoes and simmer 15 minutes.
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48
Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed.
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49
Season with salt and pepper, to taste, and remove from the heat.
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50
Yield: 6 1/2 cups, about 10 to 12 servings
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51
In a medium saucepan, heat butter until melted.
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52
Add flour and stir until smooth.
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53
Over medium heat, cook until light golden brown, about 6 to 7 minutes.
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54
Meanwhile, heat milk in separate pan until just about to boil.
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55
Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
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56
Cook 10 minutes and remove from heat.
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57
Season with salt and nutmeg and set aside.
