Green pasta:
235g spinach leaves, washed and patted dry
400g Tipo ‘00’ flour, plus extra to dust
2-3 medium eggs, preferably free-range or organic
fine salt
White sauce:
80g salted butter
80g plain flour
800ml milk
fine salt and freshly ground black pepper
Ragù:
50g smoked pancetta
1 red onion, roughly chopped
1 carrot, peeled and finely chopped
1 stick of celery, peeled and finely chopped
1 clove of garlic, finely chopped, peeled and crushed
fine salt and freshly ground black pepper
500g good-quality beef mince
1⁄2 a glass of red wine
2 tablespoons tomato purée
1 x 400g tin good quality chopped tomatoes
1 organic beef stock cube
1 dried bay leaf
75g freshly grated Parmesan cheese, plus extra to serve