Lasagna Bolognese

Finely chop the celery, carrot, and onion. Heat. a drizzle of olive oil with a knob of butter And gently sauté over medium heat until the vegetables become soft, translucent and fragrant. Add the meat, raise the heat and separate the grains. Sauté until it loses its raw color and the bottom is lightly browned; discard any excess liquid.

Pour the red wine over the well-browned meat and let it evaporate completely: there should be no alcoholic odors or abundant liquids. Add the passata and salt, stir, and bring to a gentle boil. Lower the heat and cook for about 120 minutes, stirring occasionally, until the ragù It is dense, shiny and well blended.

Melt the butter without letting it brown. Add the flour and cook the roux for a few minutes, stirring until smooth and fragrant. Pour in the hot milk. in a thin stream, working with a whisk to avoid lumps. Cook until the sauce coats the spoon; season with salt to taste and flavored with nutmeg.

Lightly grease the baking pan and spread a thin layer of béchamel sauce on the bottom. Place the pastry on top, then add ragù, bechamel and Parmigiano Reggiano in regular layers. Repeat until you reach the edge without overdoing the sauce. Finish with béchamel sauce and Parmigiano Reggiano, so the surface can gratinate evenly.

Preheat oven to (356°F) 180°C and bake the baking pan on the middle rack. Bake for 35–40 minutes, until the edges are bubbling and the surface is golden brown. If necessary, turn on the broiler for the last 5–8 minutes, checking the color. Remove from the oven and let rest for at least 10 minutes before slicing.