Ingredients:

For the Pasta Dough:

• 2 cups all-purpose flour
• 3 large eggs
• A pinch of salt

For the Filling:

• 1 pound ground pork
• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup red wine
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• Salt, nutmeg, and black pepper, to taste

For Assembling the Lasagna:

• 2 cups grated Pecorino Romano cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

For the Pasta Dough:

1. Prepare the Pasta Dough:

   • In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Create a well in the center and crack the eggs into it.
   • Gradually mix the eggs into the flour using a fork, then knead the dough by hand on a floured surface. Continue kneading until you have a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

2. Roll and Cut Pasta:

   • Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the sheets into large lasagna noodles and set them aside.

For the Filling:

1. Brown the Meat:

   • In a large skillet, brown the ground pork and ground beef over medium-high heat until they are cooked through. Remove any excess fat from the pan.

2. Add Aromatics:

   • Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent.

3. Deglaze with Wine:

   • Pour in the red wine and cook until it's mostly evaporated.

4. Season and Add Tomatoes:

   • Season the meat mixture with dried basil, dried oregano, salt, and black pepper. Stir well.
   • Pour in the crushed tomatoes and simmer the sauce for about 20-30 minutes, allowing the flavors to meld.

For the Béchamel Sauce:

1. Melt Butter:

   • In a separate saucepan, melt the butter over medium heat.

2. Add Flour:

   • Add the all-purpose flour and whisk constantly until the mixture forms a smooth roux.

3. Whisk in Milk:

   • Gradually add the whole milk to the roux, whisking continuously to prevent lumps from forming. Continue to whisk and cook until the sauce thickens, which takes about 10-15 minutes. Season with salt, nutmeg, and black pepper to taste.

For Assembling the Lasagna:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Layer the Lasagna:

   • In a greased 9x13-inch baking dish, spread a small amount of béchamel sauce to prevent sticking. Place a layer of pasta sheets on the sauce.
   • Spread a portion of the meat sauce over the pasta, followed by a layer of grated Pecorino Romano cheese.
   • Repeat the layers until all the ingredients are used, finishing with a layer of pasta and béchamel sauce.

3. Bake:

   • Cover the baking dish with foil and bake for about 25-30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the lasagna is hot, bubbly, and golden brown.

4. Garnish and Serve:

   • Garnish the Umbrian Lasagna with fresh basil leaves if desired. Allow it to cool for a few minutes before serving.

Umbrian Lasagna is a classic Italian comfort food dish that's sure to please with its rich, layered flavors. Enjoy this hearty and delicious lasagna!