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Lasagne classic meat sauce

Given the Native Emilia I can not love this traditional dish, whose aromas and flavors inevitably bring me back to childhood.
up to five years of age, when I lived in Bologna, more often on Sundays my nanny (a Bolognese doc adoption) regaled us with some typical dishes of the Emilia region, prepared to perfection: from insurmountable tortellini, noodles, lasagna with meat sauce and precisely. Once
left the capital of Emilia for the capital, I deeply felt the lack of scent and flavor of this dish, having to be content in times of poor imitations, just think for a lasagna without meat sauce and made simply with tomatoes and mozzarella, on complaint!
was urgently necessary, therefore, necessary to learn how to prepare the lasagna in the house, so by referring to old memories and recipes of tradition that does not report any kind of modification to the original, I have come to the realization of this dish, and I can proudly say that essermela fared very well, given the positive comments come to me by expert tasters.
The secret lies mainly in the genuineness of ingredients and the success of the meat sauce, bechamel and the use of moderation in the porosity of the sheet.
do not know if the recipe is just the original one, but I tried to do my best by the way, if it were not so I apologize in advance for Emilia!
Here's the recipe: Fresh Egg Pasta

prepared using approximately 100 grams of flour per egg;

For the bechamel


1 l of whole milk 70 g flour '00 '
70 g

butter salt pepper nutmeg


For the sauce

500 grams of minced Beef
500 grams of minced pork

1 celery stalk 1 carrot 1 onion

about 150 grams of bacon lard

a small glass of red wine (I usually use the Sangiovese)
qb of broth and tomato paste to taste good
good quality

salt pepper parmesan


extra virgin olive oil How to prepare



Prepare the sauce by roasting the flour in a pan with butter to obtain a homogeneous mixture and brown (the roux), stirring constantly with a whisk. Remove the kelp and add the milk stirring constantly and adding salt, pepper and nutmeg. Put it all on the heat to low and cook stirring constantly for about 15 minutes. Cover with plastic wrap to cool.
Prepare the sauce, finely chopped vegetables with the bacon and fry doing everything with a knob of lard in a pan (the ideal is to have a crock). Add and brown ground, then deglaze with red wine. Enter the concentrate and a few ladles of hot broth to cover everything, mix well, add salt and pepper, cover the pan and cook over low heat for about 2 hours / 2 hours until the liquid is not almost absorbed.
Blanch the pasta in plenty of boiling salted water for 1 minute low, then pass it under cold water to stop its cooking.
Butter the bottom of a baking dish large enough, place a layer of pasta, meat sauce, 2 tablespoons of white sauce, a drizzle of olive oil and Parmesan. Repeat until the ingredients, the last layer should be more than just pasta, sauce and Parmesan cheese.
Bake at 220 degrees for about 20 minutes, until the surface is not formed a crust.