Lasagne Verdi Alla Bolognese

(Green Spinach Lasagne w/meat sauce)

frozen chopped spinach
eggs
flour
salt
pepper
butter
onions
celery
carrots
oregano
ground lean beef
ground loin of pork
dry white wine
tomato sauce
milk
cream
parmesan cheese

Green Lasagne:
Cook 1 package frozen chopped spinach according to directions on package. Drain well, pressing out moisture with back of spoon. Chop finely and force through food mill.

In mixing bowl beat 2 eggs, and ½ teaspoon salt. Beat in the spinach puree. Beat in a bout 2 ½ cups flour, or enough to make a firm dough. Knead thoroughly, adding a little more flour if necessary Cut dough into 4 pieces and let rest for 30 minutes. Then roll out one piece at a time very thinly on well-floured board into 12 inch square. Cut into 4 inch squares.

Let lasagne dry on towels for 1 hour. Then cook in a large quantity of boiling salted water for 8 minutes. Drain rinse thoroughly. Makes about 1 pound green pasta.

Meat Sauce:
In skillet heat ¼ cup butter. In it sauté 2 onions, finely chopped, ½ cup finely chopped celery  and 2 small carrots, chopped. Cook for 10 minutes or until onions is lightly browned. Sprinkle with 2 teaspoons salt, ½ teaspoon pepper and 1 teaspoon oregano.

Add 1 pound ground lean beef, 1 pound ground loin of pork, ½ cup dry white wine and 6 tablespoons tomato sauce. Simmer for 15 minutes, stirring frequently.

Cream Sauce:
In saucepan melt: ½ cup butter. Stir in ½ cup flour, 1 teaspoon salt, and ¼ teaspoon pepper.

Add 1 quart hot milk and cook, stirring, until sauce is smooth and thick. Cover and cook over low heat for 5 minutes, stirring occasionally. Stir in 1 cup of cream.