Authentic Italian Lasagna Alla Bolognese

For the Ragu Bolognese

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 carrot finely diced
• 1 medium onion finely diced
• 1 rib celery finely diced
• 1 clove garlic thinly sliced
• 1 pound ground veal
• 1 pound ground pork
• 4 ounces ¼ lb pancetta ground or finely diced
• ⅓ cup tomato paste
• 1 cup dry white wine
• 1 cup whole milk
• Salt and freshly ground black pepper to taste

For the lasagne noodles

• 5 large eggs room temperature
• ¾ cup packed cooked spinach or defrosted frozen spinach
• 1 teaspoon extra-virgin olive oil
• 3 ½ cups all purpose flour plus more as needed

For the Bechamel Sauce

• 5 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• ½ teaspoon freshly grated nutmeg
• salt and freshly cracked black pepper to taste
• 8 ounces grated good quality Parmesan cheese recommended: Parmigiano Reggiano or Grana Padano