Ingredients

• Fresh Green Spinach Pasta Dough (Sfoglia Verde):

• 400g Tipo 00 flour or all-purpose flour

• 150g fresh spinach (blanched, squeezed dry, and blended)

• 3 large eggs

• Pinch of salt

• Rich Bolognese Ragù Sauce:

• 500g ground beef (or beef and veal mix)

• 1 finely diced onion

• 1 finely diced carrot

• 1 finely diced celery stalk

• 2 tbsp tomato paste

• 1 cup passata / crushed tomatoes

• ½ cup dry red wine

• 1 cup passata / crushed tomatoes

• Salt, black pepper, and fresh oregano

• Silky Béchamel (Besciamella) Sauce:

• 50g butter

• 50g flour

• 750ml warm milk

• Pinch of grated nutmeg

• Salt and white pepper

• Assembly & Cheese:

• 150g freshly grated Parmigiano-Reggiano cheese

Method

1. 01

   Make Spinach Pasta Dough: Blend blanched, dried spinach with eggs until completely smooth and bright green. Mound flour on a work surface, form a well in the center, and pour in the spinach-egg mixture. Gradually incorporate flour and knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.

2. 02

   Prepare Bolognese Ragù: Heat olive oil in a wide pot. Sauté diced onion, carrot, and celery until soft. Add ground beef and brown thoroughly. Stir in tomato paste, pour in red wine to deglaze, then add crushed tomatoes. Simmer over low heat for 30–40 minutes until rich and thick. Season with salt, pepper, and oregano.

3. 03

   Make Béchamel Sauce: Melt butter in a saucepan over medium heat, add flour, and whisk constantly for 1–2 minutes to create a blonde roux. Gradually pour in warm milk while whisking to prevent lumps. Cook until thick and velvety. Season with salt, white pepper, and freshly grated nutmeg.

4. 04

   Roll Pasta & Assemble: Roll spinach dough into thin sheets using a pasta machine or rolling pin. Cut into rectangular sheets and blanch in boiling salted water for 1 minute, then transfer to an ice bath and pat dry.

5. 05

   Layer & Bake: Preheat oven to 180°C (350°F). Spread a layer of béchamel at the bottom of a rectangular baking dish. Layer green spinach pasta sheets, Bolognese ragù, béchamel, and grated Parmigiano-Reggiano. Repeat for 4–5 layers. Finish with béchamel and a generous dusting of Parmigiano. Bake for 35–40 minutes until golden and bubbling. Let rest 10 minutes before slicing.