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For the Bolognese sauce:
2 Tbsp Olive oil
½ cup each; onion celery, carrot
½ lb each; ground pork, ground beef or veal
⅓ cup milk
1 bay leaf
For the Besciamella:
3 cups milk
6 Tbsp (3/4 stick) unsalted butter
6 Tbsp all-purpose flour
½ tsp sea salt
18 oz fresh spinach pasta dough or pasta sheets
1½ cups grated Parmigiano Reggiano cheeseMethod
Preheat an oven to 375°F. In a heavy bottomed pot, lightly cook onion, celery and carrots, season to taste. Add the meat and increase the heat, stirring occasionally to break up any lumps until brown, about 15 minutes. Add the wine and deglaze the pot, scraping up the browned bits from the pot. Reduce heat, add milk and bay leaf, and simmer for 1 an hour pot partially covered. To make the besciamella, in a saucepan over medium heat, heat the milk to a simmer and remove from heat. In a separate saucepan over medium heat, melt the butter and add the flour stirring constantly until a paste forms and thickens over 5 minutes, be careful not to burn. Reduce heat and slowly start incorporating the hot milk in to the flour mixture while whisking constantly to ensure the resulting liquid is thick and not lumpy - ¼ cup at a time. Lightly oil a 10-by-13-by-2-inch rimmed baking dish. Make the pasta dough according to the recipe, then divide and roll out each sheet 1/8-1/16 thick using a pasta roller, or rolling pin. Layer the sections loosely with meat sauce, Béchamel, pasta sheet, until finished. The top layer should be meat sauce and cheese. Bake the lasagna for 45 minutes, and then check it. If the top is browning too quickly, cover the pan loosely with aluminum foil. The dish is ready when a knife inserted into the center doesn’t offer any resistance and comes out clean. Serves 6-8 generously. Cooking time: 45 minutes.