Ingredients:

  • 2 lbs ground beef chuck
  • 2 tbsp unsalted butter
  • 1 large onion, finely diced
  • 2 medium carrots, finely diced
  • 1 celery stalk, finely diced
  • 3 tbsp tomato paste
  • 28 oz canned crushed tomatoes
  • 2 cups beef broth
  • splash of lemon juice
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 pinch nutmeg
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 4 cups whole milk
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 cup blanched spinach, squeezed dry and pureed
  • 1 tsp salt
  • 2 cups Parmigiano Reggiano, freshly grated

Instructions:

  1. Melt 2 tbsp unsalted butter in a Dutch oven over medium heat. Add diced onion, carrots, and celery; cook until translucent and fragrant, about 8–10 minutes.
  2. Increase heat to medium-high. Add 2 lbs ground beef chuck, breaking it apart with a spoon, and cook until browned and no longer pink, reaching an internal temperature of 160°F (71°C).
  3. Stir in 3 tbsp tomato paste and cook for 3 minutes until the paste darkens to a deep rust color.
  4. Pour in 2 cups beef broth with a splash of lemon juice and 28 oz crushed tomatoes. Season with 1 tsp salt, ½ tsp black pepper, and 1 pinch of nutmeg.
  5. Reduce heat to the lowest setting, cover partially, and simmer for 3 to 4 hours, stirring occasionally, until the sauce is thick and the oil separates from the meat.
  6. In a medium saucepan over medium heat, melt ½ cup unsalted butter. Whisk in ½ cup all-purpose flour and cook for 2 minutes to remove the raw flour taste without browning.
  7. Slowly pour in 4 cups of warmed whole milk, one splash at a time, whisking vigorously after each addition to prevent lumps.
  8. Continue whisking until the sauce reaches a napé consistency (coats the back of a spoon). Stir in ½ tsp salt and ¼ tsp nutmeg, then remove from heat.
  9. Mound 3 cups all-purpose flour on a surface, create a well, and add 4 eggs, 1 cup spinach puree, and 1 tsp salt. Gradually incorporate flour until a shaggy dough forms.
  10. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
  11. Pass the dough through a pasta roller until it reaches a thickness of 0.60 mm.
  12. Boil pasta sheets in salted water for 60–90 seconds. Immediately plunge into an ice bath, then pat dry on clean towels.
  13. Preheat oven to 380°F (190°C). Butter a 9x13 inch baking dish. Spread a thin layer of ragù and a drizzle of béchamel on the bottom.
  14. Place pasta sheets to cover the bottom. Spread approximately 1 cup of ragù evenly, followed by 1 cup of béchamel and a sprinkle of Parmigiano Reggiano.
  15. Repeat the layering process until 5 layers of pasta are assembled.
  16. Finish the top layer with a generous coating of béchamel and a heavy layer of the remaining Parmigiano Reggiano.
  17. Cover the dish with foil. Bake at 380°F (190°C) for 20 minutes. Remove foil and bake for another 10–15 minutes until the top is deep golden brown and bubbling.
  18. Let the lasagna rest for 15 minutes before slicing into squares to allow the layers to set.