From @Not Another Cooking Show
4 hr 40 min · Serves 2
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Ingredients
Chop the onion, celery, carrot, and garlic coarsely to help the food processor.
Pulse the vegetables in a food processor until finely minced, matching the texture of ground meat.
Mince the pancetta in the food processor to the same consistency.
Heat a heavy Dutch oven over high heat and cover the bottom with olive oil.
Add the ground meat, season generously with salt, and cook until the moisture releases, evaporates, and the meat starts frying in its own fat.
Remove the browned meat with a slotted spoon and set aside.
Add the pancetta to the rendered fat in the pan and cook until browned.
Add the minced vegetables to the pan and cook until the moisture evaporates and they begin to brown.
Return the ground meat to the pot and stir to combine with the vegetables.
Stir in the tomato paste and cook out its raw flavor until the mixture browns.
Deglaze the pot with wine, scraping up the browned bits from the bottom, and let it evaporate.
Add the chicken stock and milk, then bring to a boil.
Reduce the heat to a low simmer, cover, and cook on low heat.
Then 180 min of waiting
Transfer the cooked bolognese to a bowl, fold in the cold butter until melted, then stir in a handful of Parmigiano-Reggiano and a splash of red wine vinegar.
Blend the spinach, eggs, and ice cubes in a blender until smooth and bright green.
Pour the flour onto a board, make a deep well in the center, and pour in the egg-spinach mixture.
Using a fork, gradually draw flour from the inner walls into the liquid until a thick, smooth mixture forms.
Use a bench scraper to fold and cut the remaining flour into the wet mixture until shaggy pieces form.
Knead the dough with both hands, adding a little extra flour if needed, until smooth and elastic, 3–5 minutes.
Wrap the dough tightly in plastic wrap and let it rest on the counter.
Then 30 min of waiting
Unwrap the dough, knead for another 3–5 minutes if needed, rewrap, and let it rest in the fridge.
Then 60 min of waiting
Cut off a portion of the dough, shape it into a rectangle, and roll it through a pasta machine starting at the widest setting down to setting 4.
Cut the dough into sheets approximately 6x9 inches.
Cook the pasta sheets in generously salted boiling water, no more than 30 seconds per sheet.
Then 1 min of waiting
Transfer the cooked sheets to a clean towel to dry, then stack them between oiled parchment paper sheets to store.
Melt the butter in a small pot over medium heat.
Whisk in the flour and cook for about 30 seconds while stirring to remove the raw flour taste.
Slowly stream in the milk while whisking constantly to prevent lumps, then bring to a boil to thicken.
Lower the heat, grate in a touch of fresh nutmeg, season with salt, and stir to combine.
Strain the bechamel through a fine mesh sieve into a bowl, then transfer it into a piping bag and chill until set.
Pre-heat a wood-fired oven to 750°F (400°C).
Place one cooked pasta sheet on a piece of parchment paper.
Pipe the bechamel down the center of the sheet, leaving a couple-inch border around the edges.
Spoon a layer of bolognese sauce over the bechamel, then sprinkle generously with grated Parmigiano-Reggiano.
Cover with a second pasta sheet and gently scrunch it up to create uneven peaks and textures.
Pre-heat a small sheet tray in the wood-fired oven, brush it with oil, and carefully transfer the assembled lasagna onto the hot tray.
Drizzle with extra-virgin olive oil and sprinkle with more Parmigiano-Reggiano.
Bake in the wood-fired oven at 750°F (400°C), rotating constantly for even charring and crisping, about 2 minutes.
Then 2 min of waiting
Remove from the oven, transfer to a plate, and finish with a fresh grating of nutmeg, a drizzle of extra-virgin olive oil, more Parmigiano-Reggiano, and flaky sea salt. Serve: at once
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