Green Lasagna

To prepare the green pasta dough: Blanch the Fresh spinach in boiling water for 1 minute, then immediately plunge into ice water. Squeeze out as much water as possible, then finely chop or puree the Fresh spinach. On a clean surface or in a large bowl, create a well with 300 grams of "00" flour. Add the pureed Fresh spinach and the Large eggs into the well. Gradually incorporate the "00" flour from the edges, mixing until a shaggy dough forms. Knead the dough for 10-15 minutes until smooth and elastic. Wrap the green pasta dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

To prepare the Ragu Bolognese: In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the Pancetta and cook until crispy and its fat has rendered, about 5-7 minutes. Remove the crispy Pancetta and set aside, leaving the rendered fat in the pot. Add the Yellow onion, Carrot, and Celery stalk to the pot and cook over medium-low heat until softened and translucent, about 8-10 minutes. Add the Ground beef to the pot, breaking it up with a spoon, and brown it thoroughly, about 10-15 minutes. Drain any excess fat if necessary. Return the crispy Pancetta to the pot.

Pour in the Dry red wine and scrape up any browned bits from the bottom of the pot. Let the Dry red wine reduce by half, about 5 minutes. Stir in the San Marzano tomatoes, 150 grams of Whole milk, 5 grams of Salt, and Black pepper. Bring the Ragu Bolognese to a gentle simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, stirring occasionally, until the sauce is rich and thick.