:IMAGE :INFO It is not a recipe, it is a stack Five layers, five techniques, one Sunday. Ragù first, then béchamel, then sfoglia, then patience. The dish is the cross section. :IMAGE :NOTE Layer one. Ragù alla Bolognese. Beef and pork softened in soffritto, the milk poured in first to round the acidity, then dry white wine, then passata. Three hours on the lowest flame until the meat melts into the sauce and the colour turns from red to a deep, slow brown. :IMAGE :NOTE Layer two. Béchamel. Butter and flour cooked to a pale blond roux, warm milk whisked in steadily until the sauce coats a spoon. Salt, white pepper, a single grate of nutmeg. Loose enough to pour, thick enough to hold. :IMAGE :NOTE Layer three. Sfoglia. Fresh egg pasta rolled paper thin on a wooden board. The Bolognese version uses spinach in the dough for the verde, but pale gold sheets are equally classic. Dried sheets work but parboil for two minutes first. :IMAGE :NOTE Layer four. The bake. Six to eight layers in a buttered dish, ragù and béchamel alternating with sheets, Parmigiano on every level. Forty minutes at 180°C until the top blisters and the edges crisp into dark amber. :IMAGE :NOTE Layer five. The rest. Ten minutes on the counter before the knife touches the dish. Skip this and the layers slide into soup on the plate. Wait, and the cross section sets into clean stripes of pasta, ragù, and béchamel. :STATS :CHECKLIST Ragù alla Bolognese [ ] 🫒 2 tbsp olive oil [ ] 🥓 80g pancetta, finely diced [ ] 🧅 1 onion, finely chopped [ ] 🥕 1 carrot, finely chopped [ ] 🌿 1 celery stick, finely chopped [ ] 🥩 400g minced beef [ ] 🐖 100g minced pork [ ] 🍷 200ml dry white wine [ ] 🥛 250ml whole milk [ ] 🍅 400g passata di pomodoro [ ] 🧂 Salt, black pepper, a pinch of nutmeg :CHECKLIST Béchamel and assembly [ ] 🧈 60g butter [ ] 🌾 60g plain flour [ ] 🥛 700ml whole milk, warm [ ] 🧂 Salt, white pepper, nutmeg [ ] 🍝 250g fresh egg lasagne sheets [ ] 🧀 80g Parmigiano Reggiano, grated :QUOTE [quotetype:plain, subtitle:Bolognese kitchen maxim] A real ragù is not red. It is brown, with a slow tomato edge. If it looks like a tomato sauce, it has not cooked long enough. :LINK https://www.themealdb.com/meal/52844 Source recipe on TheMealDB