Ingredients

For the Bolognese Ragù

• 300 g coarsely ground beef (about 10½ ounces)
• 150 g finely chopped pancetta (about 5 ounces)
• 50 g each onion, carrot, and celery, finely chopped
• 300 g tomato passata or peeled tomatoes
• ½ cup dry white wine
• ½ cup whole milk
• Light meat or vegetable broth, as needed
• 1 tablespoon extra-virgin olive oil or unsalted butter
• Fine sea salt and black pepper, to taste

For the Green Pasta

• 350 g Italian type “00” flour (about 2¾ cups)
• 3 large eggs
• 175 g cooked spinach, squeezed very dry and finely chopped
• Semolina or flour, for dusting

For the Béchamel and Assembly

• 70 g unsalted butter (5 tablespoons)
• 70 g all-purpose flour (about ½ cup)
• 700 ml whole milk (about 3 cups)
• Fine sea salt and freshly grated nutmeg
• 200 g Parmigiano-Reggiano, freshly grated
• Butter, for the baking dish and finishing

Helpful Equipment

• Heavy saucepan or Dutch oven
• Pasta machine or long rolling pin
• Large pot and ice-water bowl
• 9 × 13-inch baking dish

Preparation

1. Begin the ragù. Warm the oil or butter in a heavy pan. Add the pancetta and cook gently until it begins to render, then add the onion, carrot, and celery. Cook slowly until softened without browning.
2. Brown the beef. Add the ground beef, increase the heat, and break it apart while stirring. Cook until the meat loses its raw color and begins to sizzle.
3. Deglaze and simmer. Add the wine and let it evaporate completely. Stir in the tomatoes, season lightly, and simmer very gently for 2–3 hours, adding small amounts of broth when needed. Stir in the milk near the end and adjust the seasoning.
4. Make the green dough. Combine the flour, eggs, and very dry chopped spinach. Knead for 8–10 minutes until smooth, wrap, and rest for 30 minutes.
5. Roll the pasta. Divide the dough and roll it into thin, pale-green sheets. Cut to fit the baking dish.
6. Blanch the sheets. Cook a few pasta sheets at a time in salted boiling water for 20–30 seconds. Transfer immediately to ice water, drain, and lay flat on clean towels.
7. Prepare the béchamel. Melt the butter, whisk in the flour, and cook for 1–2 minutes. Gradually whisk in the warm milk and cook until smooth and lightly thickened. Season with salt and nutmeg.
8. Layer the lasagna. Butter the baking dish. Add a thin coating of ragù and béchamel, then a pasta sheet. Continue with light layers of ragù, béchamel, and Parmigiano-Reggiano, repeating until the dish contains 5–6 pasta layers.
9. Finish the top. Cover the final sheet with the remaining sauces, Parmigiano-Reggiano, and a few small pieces of butter.
10. Bake and rest. Bake at 350°F (175°C) for 35–40 minutes, until bubbling and lightly browned. Rest for 15 minutes before cutting so the layers settle cleanly.