Butter, for the pan
1/2 batch Bolognese Sauce, recipe follows
1 1/2 (9-ounce) boxes no-boil lasagne noodles
Besciamella, recipe follows
3/4 cup grated Parmesan, plus more for serving
Extra-virgin olive oil, for serving
5 tablespoons olive oil
1 red onion, medium chop
3 carrots, medium chop
3 celery stalks, 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 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup red wine
3 (28-ounce) cans pelati tomatoes*
Kosher salt and freshly ground black pepper
1 cup whole milk
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.