Daring Bakers: Lasagne of Emilia-Romagna

INGREDIENTS

• 2 jumbo eggs
• 10 ounces fresh spinach, rinsed dry, and finely chopped
• 3 1/2 cups flour
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• 2 2/3 cups milk
• Salt and freshly ground pepper to taste
• Freshly grated nutmeg to taste
• 3 tablespoons extra virgin olive oil
• 2 ounces pancetta, finely chopped
• 1 medium onion, minced
• 1 medium stalk celery with leaves, minced
• 1 small carrot, minced
• 4 ounces boneless veal shoulder or round
• 4 ounces pork loin, trimmed of fat, or 4 ounces
• 8 ounces beef skirt steak
• 1 ounce thinly sliced Prosciutto di Parma
• 2/3 cup dry red wine
• 1 1/2 cups chicken stock (homemade if possible)
• 2 cups milk
• 3 canned plum tomatoes, drained
• Salt and freshly ground black pepper to taste