Lasagna

This dish is based on this video with the recipe of Mile Zero Kitchen.

Ingredients

Ingredients for the Ragù

• 500g ground beef
• 250g ground pork
• 200g pancetta
• 2 celery stalks
• 2 carrots
• 1 onion
• 1 garlic clove
• 2 bay leaves
• 200ml white wine
• 2tbsp tomato paste
• 500ml whole milk
• Parmigiano Rind

Ingredients for the Bechamel

• 100g butter
• 100g flour
• 1000g whole milk
• 50g parmigiano
• Salt and pepper
• Nutmeg

More Parmigiano will also be needed for the assembly.

Instructions

Milk

• Boil the 1.5 liters of milk.
• Discard the cream of the milk.
• Let the milk rest.

Ragù

• Prepare two skillets.
• Chop:
  • Onion
  • Celery
  • Carrot
  • Garlic
  • Pancetta
• Make a soffritto with them.
• Fry the beef and the pork.

  Note. Do not add salt if the pancetta is salty already.

• Mix the soffritto with the beef and the pork.
• Add tomato paste
• Add wine
• Add Parmigiano rind or msg.
• Add 0.5 liters of milk bu only what is needed.
• Simmer for at least four hours.

Bechamel

• Make a roux with the butter and the flour.
• Add milk slowly.
• Let it simmer for ten minutes.
• Add the Parmigiano.
• Add salt, pepper, and nutmeg.
• Cover the bechamel with plastic wrap so it does not dry out.

Pasta

Cook the pasta following the package instructions.

Assembly

• Check the salt levels.
• Add some bechamel to the ragù so it regains some moisture.
• Grate Parmigiano.
• Follow the layers:
  1. Ragù
  2. Pasta
  3. Ragù
  4. Bechamel
  5. Grated Parmigiano
  6. Start again
• Finish with ragù, bechamel, and Parmigiano.

Oven

Bake in the oven for 30 minutes at 185°C with the convection function.