Lasagna Luscious Roma Style della Osteria Allegro Pachino Ragu

4 T. olive oil
1 T. clarified butter
_ lb. pancetta, finely chopped
2 med. onions, finely chopped
4 stalks celery, finely chopped
1 carrot, finely chopped
5 cloves garlic, finely chopped
1 lb. ground chuck
1 lb. mild Italian sausage
_ tsp red pepper flakes
28 oz. can whole peeled tomatoes (crush by hand, with juices)
14 oz. Can diced tomatoes, drained
2 oz. Tomato paste
1 cup dry white wine
2 tsp. each: dried basil, thyme, oregano
Salt and pepper

In a 8-quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add pancetta and lightly brown. Put onion, celery, carrot in food processor and chop finely, add them along with the garlic to the pancetta, cook over medium heat until vegetables are translucent. Add tomato paste and cook for five minutes then add the meats and stir into vegetables. Brown over high heat, stirring to keep meats from sticking together; this should take 15 to 20 minutes, drain if too greasy. Add tomatoes and simmer 15 minutes. Add the wine and bring to a boil, lower the heat. Add basil, thyme, oregano; simmer 2 to 2 1/2 hours until thickened season with salt and pepper to taste the Ragu is finished.

Besciamella (Béchamel Sauce):
• 6 tablespoons butter
• 6 tablespoons flour
• 4 1/2 cups milk
• 10 oz cream cheese
• 1 head of roasted garlic, mashed with fork
• 1 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/8 t. cayenne
In a saucepan, heat butter until melted. Add flour and stir until smooth. Cook until light golden brown, about 6 to 7 minutes.

Heat milk in separate pan but don’t boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Add cream cheese and mashed garlic; stir until smooth. Season with salt, nutmeg, cayenne and set aside.
Bring 6 quarts of water to a boil, add 2 tablespoons salt. Set up an ice bath next to the stove top. Drop dried Lasagna into the boiling water. Cook until tender and move to the bowl of ice water. Drain on towels and set aside.
To Assemble:
1 lb. fresh Mozzarella, sliced and 6 to 8oz. grated Parmesan.
Coat a 9x13 casserole with Butter.
• Spread 1/3 cup Béchamel on casserole bottom
• Lay pasta sheets and spread another 1/3 cup Béchamel.
• Spread 1 cup Meat Sauce on top of Béchamel.
• Top with Mozzarella slices, and sprinkle with Parmesan.
• Repeat layering until all pasta is used.
• Spread last pasta layer with reserved Béchamel, sprinkle with Parmesan.

Bake uncovered at 400 degrees, 40-45 min., until bubbly and starting to lightly brown.
Allow to set up for 20 min. and serve.

The Ragu and Béchamel sauces can be made the day before, to save time.