White Ragù and Mushrooms Lasagna

For the pasta

500 gr (1.10 lb) unbleached all-purpose flour
4 eggs
2 tablespoons olive oil
A pinch of salt
Water








For the sauce

450 gr (1 lb) ground beef
3 sausages, skinned and chopped
1 small pack of dried porcini mushrooms
8 oz fresh baby bella or cremini mushrooms chopped in small pieces
3 chopped tomatoes
½ glass white wine
1 small onion, minced
1 large carrot, peeled and minced
2 small celery stalks, minced
Mixed spices (thyme, tarragon, sage)
Nutmeg, pepper and salt
4 tablespoons olive oil
1 large mozzarella diced
200 gr (0.5 lb) grated parmesan

For the béchamel sauce

60 gr (0.13 lb) unbleached all-purpose flour
60 gr (0.13 lb) butter
1 liter (4.2 cups) milk
Nutmeg, salt and pepper

Start working on the ragù sauce by putting the dried mushrooms in hot water for about 10 minutes. Heat the oil in a large saucepan over low heat with onion, celery, carrot and the mixed spices for about 10 minutes or until slightly brown. Increase the heat and add and brown the ground beef and the sausages.

After about 10 minutes lower the heat and add the wine, the porcini mushrooms with 3 or 4 spoons of the water in which they have been soaking, the fresh mushrooms, the tomatoes and some pepper and nutmeg. Cover the saucepan and cook at minimum heat for a couple of hours.

Prepare the béchamel sauce by putting the milk in a saucepan over medium heat. Meanwhile, melt the butter in a heavy saucepan over law heat and stir in the flour. Cook uncovered for 2-3 minutes, stirring with a wooden spoon, then slowly whisk in the hot milk. To prevent lumps it is important to add the milk at first very slowly, stirring until it's well mixed in before adding more of it. Season with salt, pepper and nutmeg. Cook, stirring often, over low heat, without boiling, for about 10 minutes. If needed, add additional hot milk to reach a very light, almost liquid consistency. Strain through a mesh strainer and let it rest, covered, until it reaches room temperature.

Prepare the pasta by pouring the flour on a clean counter, shaping it into a mound and making a well in the center. Add eggs, salt, olive oil and 4 tablespoons of water in the well. Beat the eggs lightly with a fork, drawing in some flour as you go, until the eggs are mixed and slightly thickened. Using your fingertips, gradually incorporate the flour into the eggs and blend everything into a smooth, not too stiff dough. If it feels dry and crumbly, add water as needed. Of course, I do have a pasta machine and you’d better get one!

Cover the dough or wrap it in plastic and let it rest for about 30 minutes. Then divide the dough into 3 or 4 pieces and roll them into thin sheets covering each of them with abundant flour.

Preheat the oven to 200° C (390° F). Grease a 9in by 13in baking dish.

Cover the bottom of the dish with some of the béchamel sauce, followed by a layer of the lasagna sheet, more béchamel sauce, some meat sauce, mozzarella and grated cheese. As you might have noted, I do not precook the pasta. It is not necessary if you use fresh pasta, but the béchamel sauce has to be abundant and almost liquid. Continue layering these ingredients ending with a layer of béchamel sauce. Sprinkle it with nutmeg, pepper, mozzarella and parmesan.

Bake the lasagna 40 minutes, until the top is golden-brown and enjoy it!!