Baked Lasagna with Meat Ragù

Method

1. Cut the meat into small cubes (about 1 cm).
2. Peel and finely dice the carrot, celery, and spring onion (or onion).
3. In a large pot, melt a knob of butter with a drizzle of olive oil. Add the chopped vegetables and sauté until softened and slightly caramelized. Remove vegetables and set aside.
4. Add another knob of butter and a drizzle of oil to the same pot. Add the meat cubes and sear over high heat until browned on all sides. Do not overcrowd the pan.
5. Deglaze with a generous splash of red wine, scraping up any browned bits from the bottom. Let the alcohol evaporate.
6. Return the cooked vegetables to the pot. Add tomato paste and stir for a minute to toast it.
7. Add the tomato (passata or crushed), a little water, black pepper, and 4 cloves. Stir well.
8. Bring to a gentle simmer, cover partially, and cook for about 3 hours, adding water or broth as needed to keep it moist.
9. While the ragù simmers, make the béchamel: In a saucepan melt 80 g butter over medium heat. Add 80 g flour and cook, stirring with a spatula, for 1–2 minutes to make a roux (do not let it brown).
10. Remove from heat and gradually whisk in 1 liter of cold milk, starting with a small amount and incorporating completely before adding more. This prevents lumps.
11. Return to medium heat and bring to a boil, stirring constantly, especially into the corners of the pan. Season with salt and freshly grated nutmeg (and white or black pepper if desired). Cook until thickened.
12. Cover the surface of the béchamel with plastic wrap directly to prevent a skin from forming. Set aside.
13. Preheat the oven to 180°C (static or fan).
14. Spread a thin layer of béchamel on the bottom of a baking dish.
15. Place a layer of lasagna sheets on the béchamel.
16. Spread a generous layer of ragù over the pasta, then a layer of béchamel, and finally a sprinkle of grated Parmigiano Reggiano.
17. Repeat layers (pasta, ragù, béchamel, Parmigiano) until all ingredients are used, finishing with a layer of béchamel and a final generous sprinkle of Parmigiano.
18. Dot the top with small pats of butter.
19. Bake for about 30 minutes, until the lasagna is golden and bubbling. Let rest for a few minutes before serving.