Lasagna

• beef, pork, and beef fat mix
• carrot
• celery
• red onion
• ½ tablespoon tomato paste
• red wine
• olive oil
• aromatic salt
• tomato sauce
• water
• 160 g butter
• 160 g flour
• milk
• nutmeg
• white pepper
• salt
• Parmigiano Reggiano
• fresh lasagna pasta sheets

Preparation

1. Step 1

   0:54
   Heat a generous amount of olive oil in a pan and add the carrots, red onion, and celery. Add a pinch of salt to help them sweat.
2. Step 2

   1:57
   In a very hot separate pan with a little olive oil, add the beef, pork, and beef fat mix without stirring initially to develop a crispy Maillard reaction on the bottom. Season with aromatic salt.
3. Step 3

   6:10
   Combine the toasted meat with the sweated vegetables. Add tomato paste and cook it for a couple of minutes to remove raw flavor and acidity. Deglaze with red wine, then add tomato sauce and a little water. Simmer the ragù slowly for at least 4 hours.
4. Step 4

   8:33
   Melt the butter in a pan, add the flour, and cook while stirring to make a light brown roux. Meanwhile, warm the milk and season it with salt, nutmeg, and white pepper. Gradually whisk the roux into the seasoned milk to make a thick béchamel sauce. Adjust seasoning to taste. Cover with plastic wrap to prevent a skin from forming.
5. Step 5

   16:33
   Blanch the fresh lasagna pasta sheets in boiling salted water for 30-40 seconds, then shock in cold water to stop the cooking. Drain and toss lightly with olive oil to prevent sticking.
6. Step 6

   18:40
   In a baking tray, spread a layer of béchamel on the bottom. Add a layer of pasta sheets, then ragù, then grated parmesan. Repeat layering, ensuring pasta covers the surface (cutting sheets as needed). For the final top layer, thin the béchamel slightly with milk, add ragù and a generous amount of parmesan.
7. Step 7 · 200°C / 392°F · 30m

   23:31
   Bake in a preheated oven at 200°C until golden and caramelized on top, about 30 minutes. Let the lasagna rest for at least 30 minutes before cutting and serving.