2 tablespoons extra-virgin olive oil
1 1/2 pounds ground lamb
A couple sprigs rosemary, leaves picked and finely chopped
1 tablespoon fresh oregano or marjoram, finely chopped or 1 teaspoon dried
1/2 teaspoon ground cloves
Salt and freshly ground black pepper
1 onion, finely chopped
1 carrot, peeled and finely chopped or grated
4 large cloves garlic, grated or finely chopped
1/4 cup tomato paste
2 cups chicken stock
1 cup dry white wine
1 pound wavy edge lasagna noodles, broken into large, irregular pieces
3 tablespoons butter
2 rounded tablespoons all-purpose flour
2 1/2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
2 cups fresh ricotta cheese
A generous handful, freshly chopped mint and/or parsley (about 1/4 to 1/3 cup)
2 (10-ounce) boxes organic, chopped spinach, defrosted and drained
1 cup shredded or freshly grated Parmigiano-Reggiano cheese
If doubled, the ragu recipe freezes well. Rather than making it into lasagna the second-time around, defrost sauce, heat through then stir in 1 cup warm milk and simmer to thicken, serve with penne, rigatoni, pappardelle or bucatini as an alternative to classic Bolognese. Top with pecorino, mint and/or parsley.
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