Lasagne alla genovese

Method

Sauté the soffritto of chopped onion, carrot and celery in butter until softened, then add the ground pork and beef, browning thoroughly whilst breaking up the meat. Stir in the tomato paste and cook for two minutes, then deglaze with white wine and simmer until reduced. Season with salt and pepper, then reduce heat and maintain a gentle simmer whilst you prepare the béchamel: melt the remaining butter, whisk in the flour to form a roux, then gradually add the milk whilst whisking to avoid lumps, cooking until thickened and silky; season with salt, pepper and a pinch of nutmeg. Assemble the lasagne in a buttered rectangular baking dish by layering pasta sheets, ragù, béchamel and Parmigiano-Reggiano, beginning and ending with béchamel and cheese. Bake in a preheated 180°C oven for 30-35 minutes until golden and bubbling at the edges, then rest for 10 minutes before serving.