Lasagne with Paprika Pasta

Ingredients

For the sauce (Ragu ala bolognese)

• 1 medium-sized red onion, peeled
• 1 medium-sized carrot, scraped
• 1 large stalk celery
• 3 ounces pancetta or prosciutto, in 1 piece, then cut into cubes
• 6 ounces lean boneless beef, in cubes
• 6 ounces boneless pork, in cubes
• 2 tablespoons olive oil
• 2 cups pureed tomatoes
• 1/2 cup dry white wine
• Salt and freshly ground black pepper
• Pinch of freshly grated nutmeg
• 1 cup bay leaf
• 3/4 cup heavy cream

Directions

1. Heat oil in a pan and add your meats, cook until browned. Remove.
2. Crisp your pancetta and add more pork.
3. Prepare the sauce: Finely chop the onion, carrot, and celery on a board.
4. Heat the oil in a heavy, flameproof casserole of terra cotta, lined copper, or enameled iron over medium heat.
5. When the oil mixture is warm, add the chopped vegetables and the ground meats, and saute for 10 minutes, stirring every so often with a wooden spoon.
6. If using fresh tomatoes, cut into pieces.
7. Press fresh or canned tomatoes through a food mill, using the disc with smallest holes, into a crockery or glass bowl.
8. Add the wine to the casserole and let it evaporate for 5 minutes.
9. Add the strained tomatoes and simmer for 20 minutes.
10. Season to taste with salt, pepper, and nutmeg, then add the brother, cover the casserole, and simmer for 45 minutes, stirring every so often with a wooden spoon.
11. Add the cream, mix very well, lower the heat, and reduce for 20 minutes; for the last 5 minutes, remove the lid from the casserole.
12. Remove the sauce from the heat and let rest until cool, about 1 hour.
13. Prepare the pasta with the ingredients and quantities listed, placing the paprika in the flour well with the eggs and salt.
14. Stretch the pasta dough to about 1/16th inch thick – on the pasta machine, take it to the next to the last setting.
15. Cut the sheet into squares and place on cotton dish towels.
16. Precook the pasta squares in salted boiling water for 10 seconds after the water returns to a boil, then transfer to a large bowl of cold water with the oil added.
17. When all the squares have been precooked, place them in a single layer on dampened cotton dish towels.
18. Preheat the oven to 375F.
19. To assemble the dish, fit in enough pasta squares to cover the bottom of the dish but not the sides.