Steps
- Brown 150g of diced pancetta in 1 tablespoon of extra-virgin olive oil in a large pot. Cook 50g of finely chopped carrot, 50g of finely chopped onion, and 50g of finely chopped celery for 5-6 minutes. Add 300g of ground beef and brown it.
- Pour in 120ml of red wine and let it evaporate completely. Stir in 300g of tomato passata and season with salt and pepper. Once boiling, simmer for at least 2 hours, adding hot vegetable broth a ladle or two at a time.
- Meanwhile, wilt 250g of spinach in a covered pan with a little water. Drain, cool, squeeze dry, and blend to a purée.
- Knead the spinach with 350g of fine durum wheat semolina, 150g of all-purpose flour, 2 eggs, and 3 egg yolks into a smooth dough. Wrap and rest for 30 minutes.
- Roll the dough through a pasta machine, folding it at first, to about 0.02in / 0.5mm thick. Cut into 12 × 8in / 30 × 20cm sheets, blanch each in boiling salted water for 30-40 seconds, and pat dry on a cloth.
- Melt 70g of butter and stir in 70g of all-purpose flour. Whisk in 1 liter of warm whole milk a little at a time and cook, stirring, until thick. Season with salt and nutmeg.
- Preheat the oven to 325°F / 170°C. In a 12 × 8in / 30 × 20cm baking dish, layer béchamel, ragù, and some of 270g of grated Parmigiano Reggiano, then cover with pasta.
- Repeat to make five layers, finishing with ragù, the remaining Parmigiano, and dots of butter. Bake for 40 minutes.