Lasagna Bolognese

butter

olive oil

pancetta or prosciutto di parma, chopped

lbs ground beef, OR a combo or ground veal, pork and beef, or two of the three, equaling 2 lbs.

canned San Marzano tomatoes,- drained and the juice and seeds squeezed from each tomato and discarded

medium onions, chopped

large carrots, finely diced

large celery stalks, finely diced

garlic, minced

dry red or white wine (your preference)

whole milk, heated with cream prior to adding

heavy cream, heated with milk prior to adding

chicken stock, or beef stock, or veal stock, or a combo of beef stock and chicken stock to make one cup, heated prior to adding.

salt and fresh ground pepper

to 4 tablespoons of butter to finish (optional)

to 3½ cups 00 or All-Purpose flour.

whole eggs

egg yolk

unsalted butter (1/2 cup)

All-Purpose flour

whole milk

salt

fresh ground pepper,

freshly grated nutmeg2 cups grated Parmigiano-Reggiano cheese (Not part of Bechamel sauce ingredients. Part of lasagna assembly)