Authentic Italian Lasagna Alla Bolognese

For the Ragu Bolognese

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

For the lasagne noodles

• 5 egg room temperature, large
• ¾ cup spinach packed cooked or defrosted frozen
• 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 nutmeg freshly grated
• salt freshly cracked, to taste
• black pepper freshly cracked, to taste
• 8 ounces Parmesan Cheese recommended: Parmigiano Reggiano or Grana Padano, grated, good quality