FOR THE MEAT SAUCE
50 g of dried mushroom
2/3 cup of fresh prosciutto, diced (100 g)
4 tablespoons of butter
2 tablespoons of chopped onion
2 tablespoons of chopped parsley
4 tablespoons of grated carrot
800 g of ground pork
2 cups of dry white wine (480 ml)
2 cups of tomato puree
3 cups of water (720 ml)
2 teaspoons of salt or to taste
1 teaspoon of black pepper
4 tablespoons of chopped fresh thyme
FOR THE WHITE SAUCE
1/2 cup of all-purpose flour (60 g)
1/2 cup of butter (100 g)
5 cups of milk (1,2 liters)
1 tablespoon of ground nutmeg
1 teaspoon of salt or to taste
FOR THE PASTA DOUGH
8 cups of all-purpose flour (960 g)
6 eggs
1 cup of cooked spinach leaves, chopped (200 g)
1 teaspoon of salt
TO SERVE WITH
2 cups of grated Parmesan cheese (200 g)
FOR THE MEAT SAUCE
50 g of dried mushroom
2/3 cup of fresh prosciutto, diced (100 g)
4 tablespoons of butter
2 tablespoons of chopped onion
2 tablespoons of chopped parsley
4 tablespoons of grated carrot
800 g of ground pork
2 cups of dry white wine (480 ml)
2 cups of tomato puree
3 cups of water (720 ml)
2 teaspoons of salt or to taste
1 teaspoon of black pepper
4 tablespoons of chopped fresh thyme
FOR THE WHITE SAUCE
1/2 cup of all-purpose flour (60 g)
1/2 cup of butter (100 g)
5 cups of milk (1,2 liters)
1 tablespoon of ground nutmeg
1 teaspoon of salt or to taste
FOR THE PASTA DOUGH
8 cups of all-purpose flour (960 g)
6 eggs
1 cup of cooked spinach leaves, chopped (200 g)
1 teaspoon of salt
TO SERVE WITH
2 cups of grated Parmesan cheese (200 g)
PREPARE THE MEAT SAUCE: wash the mushrooms thoroughly
Let them soak in a bowl with some hot water for about 10 minutes
Drain and chop. Reserve
In a large pan, fry the prosciutto with butter over high heat until browned
Add the onion, parsley, carrot, reserved mushroom, pork, wine, tomato puree, and 2 cups of water
Reduce heat and simmer for about 1 hour, covered, stirring occasionally
Add the remaining tomato puree and water
Simmer for an additional 5 minutes
Season with salt and black pepper
Remove from heat, add thyme, and reserve
PREPARE THE WHITE SAUCE: In a large pan, melt the butter over high heat
Add the flour and cook for about 1 minute
Gradually add milk, stirring constantly
Bring to a boil, then reduce heat and simmer for about 5 minutes
Remove from heat, stir in nutmeg and salt
PREPARE THE PASTA DOUGH: Place the flour on a flat surface
Make a depression in the center and add the eggs, spinach, and salt
Mix with a fork, moving in circular motions from the center outwards
Knead slightly to obtain a homogeneous dough
Roll out the dough thinly in a pasta machine or with a rolling pin
Cut into strips of 15 x 25 cm
Lay on a floured surface
Cook in boiling water until al dente, then remove and rinse under cold water
Place in an oven-safe dish with cold water, leaving space for the lasagna to rise
Dry the pasta dough with a cloth as it builds up the lasagna layer
PREHEAT THE OVEN TO 200°C (hot)
BUILD THE LASAGNA: In a large, greased refractory, alternate layers of pasta, meat sauce, pasta, white sauce, and grated cheese
Repeat the process in this order, ending with grated cheese
Place in preheated oven and bake for about 40 minutes or until golden brown
879 calories per serving
A medium-bodied Italian red wine
$ Montepulciano d'Abruzzo Umani Ronchi 94
$ to $$ Dolcetto d'Alba (from various producers); Valpolicella Classico (idem)
$$ Barbera d'Asti Michele Chiarlo 95
