Lasagne alla Bolognese

Method

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1. 1Heat the olive oil in a wide, heavy pot and cook the smoked beef for 2-3 minutes until it releases some fat. Add the onion, carrot and celery and cook over medium-low heat for 10 minutes, until soft and lightly golden.
2. 2Raise the heat, add the ground beef and break it up with a spoon, cooking for 8-10 minutes until the liquid has evaporated and the meat is lightly browned. Stir in the tomato paste for 1 minute, then pour in the stock and let it bubble until almost gone.
3. 3Add the passata, milk, salt and pepper. Simmer with the lid ajar over the lowest heat for 1.5-2 hours, stirring now and then and adding a splash of hot water if it catches. The ragù is ready when it is thick, glossy and drops slowly from a spoon.
4. 4For the béchamel, melt the butter in a saucepan, add the flour and stir for 2 minutes without letting it color. Gradually whisk in the cold milk and cook, whisking constantly, for 6-8 minutes until it boils and thickens like custard. Season with salt and nutmeg.
5. 5Preheat the oven to 180 °C. If the package says the sheets need boiling, cook them in salted water for 2-3 minutes and cool in cold water; skip this for no-boil sheets.
6. 6Spread a few spoonfuls of béchamel over the bottom of a dish about 30x20 cm. Layer pasta, ragù, béchamel and a handful of Parmesan, repeating for about 4 layers. Finish with béchamel and Parmesan and dot with butter.
7. 7Cover with foil and bake for 20 minutes, then uncover and bake for 20-25 minutes more, until the top is golden and bubbling at the edges.
8. 8Let the lasagne rest for at least 15 minutes before cutting. This lets the layers set; cut it straight away and the slices will collapse.