Lasagna Bolognese (History & Recipe) – Taycte

Ingredients

• Semolina Flour (re-milled hard wheat): 12.3 ounces (approx. 2.5 cups)
• All-Purpose Flour: 5.3 ounces (Type 00, approx. 1 cup + 1 tablespoon)
• Spinach: 8.8 ounces (fresh, approx. 2 cups once cooked and pureed)
• Eggs: 2 large
• Egg Yolks: 3 large
• Ground Beef: 10.6 ounces (coarse grind, approx. 2/3 pound)
• Pancetta: 5.3 ounces (diced, approx. 2/3 cup)
• Carrots: 1.8 ounces (finely chopped, approx. 1/3 cup)
• Celery: 1.8 ounces (finely chopped, approx. 1/3 cup)
• Golden Onions: 1.8 ounces (finely chopped, approx. 1/3 cup)
• Red Wine: 3.4 fluid ounces (approx. 1/3 cup + 1 tablespoon)
• Tomato Purée: 10.6 ounces (approx. 1 1/3 cups)
• Vegetable Broth: As needed (start with 1 cup and adjust)
• Extra Virgin Olive Oil: 3 tablespoon
• Fine Salt and Black Pepper: To taste
• Butter: 2.5 ounces (approx. 5 tablespoons)
• All-Purpose Flour: 2.5 ounces (Type 00, approx. 1/2 cup)
• Whole Milk: 4.2 cups (1 liter)
• Fine Salt: To taste
• Nutmeg: Grated, to taste
• Butter: As needed (for greasing the pan and dotting on top)
• Parmigiano Reggiano (PDO): 9.5 ounces (grated, approx. 2 cups)