Ginger Free Spinach Lasagna alla Bolognese

Total time4 hr

Prep time1 hr 30 min

Cook time2 hr

Ginger Free Spinach Lasagna alla Bolognese

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Ingredients

8 servings

For the spinach pasta

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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4 oz fresh spinach
2 large eggs
½ tsp fine salt

For the ragù

2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 lb ground beef (80/20)
½ lb ground pork
3 oz pancetta, finely diced
Chef's tip
Bacon is smokier than pancetta - use the same amount.
1 cup dry white wine
1 cup whole milk
1 can (28 oz) whole peeled tomatoes, crushed by hand
1 cup beef broth
1 bay leaf
¼ tsp freshly grated nutmeg
salt and pepper, to taste

For the béchamel

4 tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
¼ tsp freshly grated nutmeg
½ tsp fine salt

For assembly

1 cup parmigiano-reggiano, finely grated, divided
1 tbsp unsalted butter, cut into small pieces

Instructions

1
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.
2
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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