Lasagne Alla Bolognese

• For the ragu:
• 1 pound (500 gr) total of mince beef and pork
• 2 slices of rigatino or pancetta, chopped
• 1/2 carrot, finely chopped
• 1/2 celery stalk, finely chopped
• 1 small onion, finely chopped
• a handful of parsley, leaves and stalks finely chopped
• 2-3 pinches salt
• white wine to cover (about half a bottle)
• 8 ounces (250 ml) of tomato puree
• For the bechamel and assembly:
• 3 1/2 tablespoons (50 gr) butter
• 1/2 cup (50 gr) flour
• 2 cups (500 ml) cold milk
• 3 1/2 ounces finely grated Parmesan cheese
• 1 pound (500 gr) pasta sheets (fresh, dried or homemade)

1. Brown the meat in a hot pan with some olive oil. Don't overcrowd the pan - if you don't have a large pan, do it in two batches. This is to avoid the meat losing too much liquid and boiling in it instead of searing.
2. Remove the meat when browned, turn down the heat to low and add the pancetta. Once the pancetta begins to melt, add the carrot, celery, onion and parsley. Season with a pinch of salt then let sweat and cook until the vegetables are soft.
3. Return the meat to the pan, season with another pinch of salt and add the wine to cover.
4. When the wine has reduced, add the tomato and a splash or two of water. Cover and cook slowly until you have a thick, glossy, tasty ragu. The longer you cook it, the tastier it will be -- at least two hours as an indication (or, if you're going by Marcella Hazan's instructions, no less than three!). If the liquid reduces too quickly, add water or stock and continue cooking.
5. Make the bechamel sauce: melt butter in pan. Before it begins to colour, add flour and stir with a wooden spoon, cooking the flour for a few minutes. Add the milk, stir until smooth. Cook until it just coats the back of the spoon. It should be just a little looser than usual for lasagne.
6. To assemble the lasagne once the ragu and bechamel are ready, blanch the pasta sheets in plenty of boiling, salted water for 1 minute, making sure they don't stick together. Drain, pass through cold water and drain again. Lay them flat on clean tea towels.
7. Use a rectangular or square casserole dish (such as an 8x8 inch pan) - keeping in mind that a larger one will produce less layers and a smaller one will produce more.rnrnBegin with a dollop of ragu on the bottom, roughly spreading to all edges. Lay down your pasta sheets; a little overlapping is fine. A layer of ragu - just enough to cover - followed by a layer (or several dollops) of bechamel and a sprinkle of Parmesan cheese. Continue layering this way until you finish with ragu, bechamel and a final heavier layer of Parmesan cheese.
8. Bake at 350u0b0F for about 30-45 minutes, depending on the thickness, depth and size of your lasagne. It should be golden brown on top and you should see sauce bubbling at the edges. Let rest for 10-15 minutes before cutting and serving.

carrot, celery stalk, onion, parsley, salt, white wine, tomato puree, bechamel, butter, flour, cold milk, parmesan cheese

Taken from food52.com/recipes/25491-lasagne-alla-bolognese (may not work)