This layered bake starts with a vibrant homemade spinach pasta, worked by hand into silky sheets that hold their own against a deeply savory ragù. That ragù is the real showstopper — pancetta, ground beef, and ground pork simmer for hours with onion, carrot, celery, and garlic, deglazed with white wine and built up with crushed tomatoes, broth, bay leaf, and a whisper of nutmeg until it turns rich and glossy. Each sheet of pasta is layered generously with that sauce, stacked again and again into a tall, structured dish that slices into clean, dramatic squares. The oven does the final work, baking everything until the top turns deep gold and the edges bubble at the corners of the dish. Rest it for those fifteen minutes before cutting — it's worth the wait, letting every layer set so you get pasta, sauce, and filling in every forkful. It's a hearty, from-scratch centerpiece that fits neatly into a dairy free spread without losing any of its Sunday-dinner drama.
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Make the spinach pasta dough: Bring a small saucepan of water to a boil. Add the spinach and cook until wilted, about 1 minute. Drain, rinse under cold water, and squeeze out as much moisture as possible — the spinach should be very dry. Finely chop the spinach and set aside.
Mound the 2 cups of flour on a clean work surface and make a wide well in the center. Crack the eggs into the well, add the fine salt and chopped spinach, and beat lightly with a fork, gradually drawing in flour from the inner walls of the well until a shaggy dough forms. Knead by hand for 8–10 minutes until the dough is smooth, firm, and springs back when pressed. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
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