Lasagna with veal and pork ragu, bechamel and three cheeses

Warm a generous amount of extra virgin olive oil and cook the carrot, onion and celery five to ten minutes until golden and moist.

Add the veal and pork, breaking it up, and cook until the meat turns a little grey.

Add the red wine and cook about five minutes until it disappears.

Add the homemade tomato sauce, keeping half a bottle of passata back for the top. Season with salt and pepper.

Cook two hours: the first hour covered, without water, stirring often, so the tomato reduces without drying.

For the bechamel, melt 25 g butter gently in a little pan over low heat; stir in 25 g flour until it disappears.

Add a quarter of the 250 ml milk at a time over medium-low heat, stirring constantly, until a thick but slightly runny consistency after a couple of minutes. Off the heat add nutmeg and salt.

Uncover, add a standard glass of water, and cook the second hour over medium-low heat, stirring and adding water if needed.

Oil a clear Pyrex dish with extra virgin olive oil, especially the sides. Cut the fresh lasagna sheets to fit.

Spread a little tomato sauce on the bottom, then build about five layers: pasta, a moderate amount of meat sauce, grated pecorino, provolone, broken buffalo mozzarella, and thin lines of room-temperature bechamel.

Finish the top layer with basil sauce and tomato sauce and no cheese; cover with foil.

Bake at 180 Celsius in a fan-forced oven for 20 minutes.

Remove the foil, top generously with pecorino and bake 10 more minutes uncovered. Let it cool until just warm before cutting.