Bolognese Lasagna, the original recipe

In a saucepan, heat a drizzle of extra virgin olive oil, the butter, the chopped onion, celery and carrot, then let them sauté over low heat. 

Then also add the bacon and the minced meat, making sure to stir well from time to time. Once the meat starts to change color, also add a pinch of coarse salt and pepper. Deglaze with the white wine and add the puree and the tomato concentrate. 

Continue to stir well, cover with the lid and let it cook for about 2 hours over low heat. 

In the meantime, put the spinach in a saucepan with a drizzle of water and salt and cook them with the lid until they soften. As soon as they are ready, drain the spinach and squeeze them well. Put them in the blender glass and blend well. 

Knead by hand the spinach, the eggs and the flour, so as to obtain a homogeneous dough that you will put in a closed transparent plastic bag. Let it rest at room temperature for about an hour. 

After this time, roll out the dough with a rolling pin and cut out rectangles slightly smaller than the size of the baking dish you will use. Boil water with salt and oil in a saucepan and boil a rectangle of dough at a time, which you will then drain and pat dry with a cloth. Place a first rectangle of dough in the baking dish and cover it with a layer of bechamel, ragù and grated Parmesan. 

Repeat the operation starting from a layer of dough and proceed until the ingredients are used up, or when you have reached between 4 and 5 layers. Cover everything with a last layer of dough. 

Bake in a preheated oven at 180°C for about 45 minutes. After that, remove the first layer of dough and broil for a few minutes, then remove from the oven and serve your Bolognese lasagna still steaming.