The ultimate expression of Emilia-Romagna comfort. Layers of fresh egg pasta, slow-cooked Bolognese ragù, and creamy béchamel, baked until bubbling and golden.
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Prepare the Bolognese ragù in advance (beef/pork, soffritto, wine, milk, tomato).
Prepare the béchamel sauce, seasoning it with salt, white pepper, and nutmeg.
Blanch the pasta sheets in salted water for 30 seconds , then shock in ice water and dry on towels.
Butter a 9x13 dish. Spread a thin layer of ragù on the bottom.
Layer in order: pasta, ragù, béchamel, and Parmigiano. Repeat to create 4-5 layers, ending with béchamel and a heavy dusting of cheese.
at 375°F (190°C) for 40 minutes until the top is deeply browned and bubbling. Rest for 15 minutes before slicing.
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