1
Heat olive oil in a large heavy-bottomed pot and cook the pancetta until it renders and melts.
2
Add the finely chopped onion, carrot, and celery, and sauté over medium-low heat until softened but not browned.
3
Turn up the heat, add the ground beef, and cook for about 10 minutes, stirring until it sizzles and browns.
4
Pour in the wine and cook until it has completely evaporated and the alcohol has burned off.
5
Add the tomato paste and tomato purée, stir well, then add the warm broth.
6
Reduce to low heat, cover, and simmer for 2 to 3 hours, stirring occasionally. Add more broth if the sauce becomes too thick.
7
Halfway through simmering, optionally add milk to enrich the sauce.
8
Season with salt and pepper to taste. The finished ragù should be rich, creamy, and orange in color.
9
Combine the flour and eggs with a pinch of salt, and knead for 7 to 10 minutes until smooth and elastic.
10
Let the dough rest for 30 minutes.
11
Roll out the dough into thin, nearly transparent sheets using a rolling pin or pasta machine.
12
Cut the pasta sheets to fit your baking dish. Optionally parboil them, though this is not required.
13
Melt the butter in a saucepan, add all the flour at once, and whisk constantly until smooth and lightly golden.
14
Slowly pour in the warm milk while whisking until the sauce thickens into a smooth, velvety consistency.
15
Season with salt, black pepper, and a pinch of nutmeg.
16
Start by spreading a thin layer of meat sauce on the bottom of the baking dish.
17
Add a layer of pasta, then ragù, béchamel, and Parmigiano Reggiano.
18
Repeat the layers until the dish is nearly full, finishing with sauce, béchamel, and cheese on top.
19
Bake at 190°C (350°F) until the top is golden and crispy, approximately 25 to 30 minutes.
20
Remove from the oven and let rest for at least 10 minutes before slicing and serving.
PrimedTableBETA
