• For the ragù: 300 g minced beef, 150 g minced pork, 100 g pancetta (diced), 1 onion (finely chopped), 2 celery stalks (finely diced), 2 carrots (finely diced), 200 ml dry white wine, 400 g crushed tomatoes, 2 tbsp tomato paste, 200 ml whole milk, olive oil, salt and pepper

• For the béchamel: 80 g butter, 80 g plain flour, 1 litre whole milk, salt, white pepper, a pinch of nutmeg

• For the pasta: 300 g 00 flour, 3 eggs (or use 12 sheets of dried lasagne, pre-boiled)

• 150 g Parmigiano-Reggiano, freshly grated

• Butter, for greasing the dish

1. Make the ragù: Sauté the pancetta in a splash of olive oil until the fat renders. Add the onion, carrot, and celery, cooking gently for 8–10 minutes until softened. Add the minced meat and brown thoroughly, breaking up any clumps.

2. Pour in the white wine and let it evaporate completely. Stir in the tomato paste and crushed tomatoes. Season, reduce the heat to the lowest setting, and simmer uncovered for at least 2 hours, stirring occasionally. In the last 20 minutes, stir in the milk — this tenderises the meat and softens the acidity.

3. Make the béchamel: Melt the butter in a saucepan, whisk in the flour, and cook for 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick and smooth. Season with salt, white pepper, and nutmeg.

4. If making fresh pasta, knead the flour and eggs into a smooth dough. Rest for 30 minutes, then roll out thinly and cut into sheets that fit your baking dish. Blanch in salted boiling water for 1 minute each.

5. Preheat oven to 180°C (350°F). Grease a deep baking dish. Spread a thin layer of béchamel on the bottom. Layer pasta, ragù, béchamel, and Parmigiano. Repeat, finishing with béchamel and a generous dusting of cheese.

6. Dot the top with small knobs of butter and bake for 35–40 minutes until golden and bubbling. Rest for 15 minutes before cutting — this is non-negotiable if you want clean, beautiful slices.