Lasagne Alla Bolognese - cooking recipe

Ingredients

butter, for the pan
1.5 (9 ounce) boxes no-boil lasagna noodles
3/4 cup grated parmesan cheese, plus more for serving
extra-virgin olive oil, for serving
Bolognese Sauce
5 tablespoons olive oil
1 red onion, medium chop
3 carrots, medium chop
3 celery ribs, medium chop
5 ounces pancetta, cut into small cubes
1/2 teaspoon crushed red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 lb ground beef
1 lb ground pork
1 lb ground veal
1 cup red wine
3 (28 ounce) cans whole tomatoes
kosher salt & freshly ground black pepper
1 cup whole milk
Besciamella
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
1 pinch freshly grated nutmeg
kosher salt & freshly ground black pepper

Preparation

Preheat the oven to 375 degrees F.
Butter the lasagne pan well and add a very thin layer of meat sauce.
Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
Bake for about 30 minutes.
Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
Bolognese Sauce:
Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
Besciamella:
Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.