Lasagne al Forno

Besciamella ( bechamel)

90g Butter

 90g Flour

1 litre milk

pinch of nutmeg

 1 tsp of salt

 grind of pepper

 Melt butter in a large pot then add flour and mix until smooth paste. Cook for two minutes or until bubbling. (If you are keen not to have to clean the burnt bottom of your pot heat the milk at this stage in a separate pan).Add milk a little at a time until completely combined and smooth. Add seasoning and cook until it comes to a simmer

Ragu

 ¼ cup extra-virgin olive oil + 1tbsp butter

1 red onion, finely chopped

1/2 carrot chopped

2 garlic cloves, finely sliced

 1 celery rib finely chopped

100g pancetta, sliced finely then chopped

 800g coarsely minced pork

 2 tbsp tomato paste

 1 cup milk

1 cup dry white wine

 1 tsp salt

 ½ tsp black pepper

 2 bay leaves

Heat oil and butter then sweat vegetables until soft but not browned. Add the pancetta and meat and cook until meat browns about 15 minutes. Stir in tomato paste, milk, wine and seasonings and gently simmer uncovered for 1 hour. The ragu should be moist but not wet with most liquid having cooked out by that time, adjust if necessary during the cooking process.

 Assembly 1 packet spinach lasagne sheets

 grated parmigiano reggiano

 Heat oven to 200C and put rack in middle of oven. Get a baking dish at least 2 inches deep ready and oil it. Cook pasta for 4 minutes and reserve. Layer the bottom of pan with 1 cup of ragu, it will barely cover it, then sprinkle with 11/2 tbsp of parmigiano then make a layer with pasta then spread over ½ cup of besciamella ( it will be very thin) repeat this step 4 more times with besciamella as final layer then top with 3 more tablespoons of Parmigiano. Bake for 30-40 minutes or until everything is bubbling and the top is golden