LASAGNE ALLA BOLOGNESE – Pasta Reggio

Ingredients

• 300 g (10 oz) of coarsely ground beef
• 150 g (5 oz) of sliced pancetta (you can replace pancetta with minced pork)
• 300 g (1 1⁄4 cup) of tomato passata or crashed peeled tomato.
• 1 small carrot (about 50 g)
• 1 celery stalk (about 50 g)
• 1 small onion (about 50 g)
• 100 ml (1⁄2 cup) of dry white wine
• 100 ml (1⁄2 cup) of whole milk
• 300 ml (1 1⁄2 cup) of meat broth
• 3 tablespoons of extra virgin olive oil
• fine salt
• freshly ground black pepper
• 1 litre (4 cups) of fresh whole milk
• 100 g (3.5 oz - ~1 stick) of unsalted butter
• 100 g (3.5 oz - ⅔ cup) of all-purpose flour
• ½ teaspoon of fine salt
• freshly grated nutmeg