Lasagne, Bolognese-Style / Lasagne alla Bolognese

Ingredients

• WHITE SAUCE
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup unbleached all-purpose flour
• 4 cups hot milk
• Fine sea salt to taste
• Ground white pepper to taste
• In a large saucepan, melt the butter over medium-low heat; do not let the butter brown.Whisk in the flour and cook it until a uniform paste is formed and no streaks of flour remain.Slowly whisk in the milk in a steady stream.Cook aboutminutes, stirring slowly until the sauce coats the back of a wooden spoon.Season with salt and pepper.
• SPINACH PASTA FOR LASAGNA
• 3 large eggs
• 2 tablespoons spinach, cooked and squeezed dry
• 2 3/4 cups unbleached flour
• 1/8 teaspoon salt
• Add spinach to the bowl of a food processor with the eggs and salt and process until smooth. Then add flour, starting with 2 cups , and adding just enough to make a dough that's a pliable consistency without being too wet or dry. Let dough rest for 1/2 hour.
• 3 Working with half the dough at a time, either by hand or using a pasta machine, thin the dough to about 1/16-inch thick and cut the pasta intoby 6-inch oblongs.Cook them in rapidly boiling salted water for aboutminute.Transfer the cooked lasagna pieces into a dish of ice water to quickly cool them down, then pat them dry and lay them on a clean towel-covered cookie sheet.
• BOLOGNESE SAUCE
• 1/4 pound pancetta in 1/4-inch slices
• 1 small red onion, peeled and quartered
• 1 medium carrot, peeled and quartered
• 1 medium rib celery, quartered
• 2 tablespoons Filippo Berio extra-virgin olive oil
• 1/2 pound skirt steak or chuck blade steak, coarsely ground
• 1/2 pound boneless veal shoulder, coarsely ground
• 1/2 pound boneless pork loin, coarsely ground
• 1/2 to 1 teaspoon fine sea salt
• Pinch ground nutmeg (Optional)
• 1/4 teaspoon ground black pepper
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 1/2 cup milk or cream