Lasagne Verdi

Step 1- Prepare the Ragù

• Sweat the pancetta in a heavy based pan
• Add onion, carrot, celery, cook gently until soft
• Add the Beef and Pork. Cook slowly until lightly browned
• Deglaze with the white wine and allow to evaporate fully
• Stir in the tomato paste and chopped tomatoes and bring back to a simmer
• Add milk and simmer until absorbed
• Simmer gently for 1.5-2 hours. Stir regularly and add a splash of stock if the sauce begins to catch on the bottom of the pan
• When ready the ragù should be thick and rich, not too saucy
• Adjust seasoning to taste and set aside to cool

 Step 2: Make the Green Pasta

• Blanch spinach for 1–2 minutes then drain and allow to cool. Squeeze out as much excess moisture as possible.
• Place the spinach in the bowl of a food processor and pulse until roughly chopped
• Add the flour and eggs and pulse until all come together to form a rough dough
• Tip the dough onto a lightly floured work surface and knead by hand until smooth
• Cover and chill for 30 minutes

Step 3: Make the Béchamel

• Melt the butter in a saucepan
• Add the flour and cook for 2 minutes

To Finish : freshly grated Parmigiano Reggiano