12 oz egg pasta 2/4 cup butter 2 tbsp oil ½ onion 1/4 cup aged Grappa 10.6 oz minced meat 1 tsp tomato paste 2 cups fresh whole milk a pinch of nutmeg 1 and 1/2 tbsps flour 3/4 cup Parmesan cheese salt (to taste) pepper (to taste)
For the ragout, fry the onion into two tablespoons of oil and add salt and pepper. Once the onion is golden brown, add the minced meat and allow it to brown, adding the shot of aged Grappa and tomato paste. At this point, leave the ragout to simmer over a low heat for about 3 hours.
In the meantime, prepare a litre of béchamel sauce. Heat the milk in a pot. In another pot, melt the butter on low heat, then turn off and add the flour in one go. Mix the butter and flour with a whisk to prevent lumps from forming and then put the pot on the heat and continue stirring until the mixture becomes golden. At this point, start pouring in the warm milk slowly to dilute the base, add a pinch of salt and nutmeg and mix vigorously with the whisk.
Cook for 5 to 6 minutes over a low heat until the sauce thickens and starts to boil. Blanch the sheets of lasagna for a minute in boiling salted water, drain them and place them on a clean cloth. Now you can start assembling the lasagna. Take a baking dish, line it with a layer of ragout and add some of the béchamel sauce.
Continue alternating the pasta, ragout, béchamel sauce and a handful of Parmesan cheese until all the ingredients have been used up. Cover the baking dish with foil paper and bake at 392°F for 30 minutes.
Remove the foil paper and continue cooking for another 10 minutes. To obtain a golden crust on the surface, finish by grilling for 5 minutes. Once baked, leave the lasagna for at least 10 minutes before serving.