Delicious Bolognese ragu with creamy béchamel and fresh lasagna noodles. Worth the effort!
Finely chop carrots, celery, onions, and pancetta (if using).
Heat 4 tbsp olive oil in a large pot. Sauté vegetables (and pancetta) for 5-10 min until soft, not browned.
Add beef, cook until browned.
Stir in 2 tbsp tomato paste, cook 2 min on high.
Add 250 g crushed tomatoes, simmer 3 min.
Add 150 ml wine, simmer on low for 1 hr.
Add 100-150 ml broth, simmer 30 min.
Season with salt and pepper, simmer uncovered 30 min.