Bolognese Béchamel recipe

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This is the official bechamel bolognese (from the city of Bologna, where I was born, raised, and still living):
For the béchamel:
- 100 grams of butter
- 100 grams of flour
- One liter of fresh milk
- Nutmeg
- Freshly chopped salt and pepper
- Freshly chopped Parmigiano Reggiano

Melt the butter, add the flour while stirring, leave to toast for a few minutes
until it begins to darken, pour in the milk, if cold, all at once.
Continue cooking, stirring constantly with a wooden ladle until you obtain a velvety cream.
which needs to be strengthened with grated Parmigiano Reggiano.