Lasagne al Forno

Ragù: Melt butter in a large pot. Render the pancetta for 3 min. Add the soffritto (onion, carrot, celery) and cook over medium-low heat until completely soft, 12 min. Add the meats, increase heat to high, and cook until all liquid evaporates and the meat begins to fry, about 10 min. Add the milk and cook until absorbed. Add the wine and cook until absorbed. Add the passata and 200 ml water. Season with salt and pepper. Cover partially and cook over the lowest heat for 2.5–3 hours, stirring every 30 min. The ragù should be dry and concentrated — almost no liquid remaining.

Béchamel: Melt the butter in a saucepan over medium heat. Add the flour all at once and stir briskly for 2 min to form a roux. Remove from heat. Pour in all the warm milk at once, whisking constantly to prevent lumps. Return to medium heat, whisking, until the sauce thickens and coats the back of a spoon, about 8 min. Season with salt, a pinch of nutmeg, and 40 g of the parmigiano. Cover the surface with cling film to prevent a skin forming.

Preheat the oven to 180°C.

Spread a thin layer of béchamel on the base of a 30×20 cm baking dish. Add a layer of pasta sheets, then a layer of ragù, then a layer of béchamel, then a scatter of parmigiano.

Repeat the layering (pasta, ragù, béchamel, parmigiano) four or five times.

Finish the top with béchamel only (no ragù) and a generous scatter of parmigiano.

Bake at 180°C for 40–45 min until the top is deep golden-brown and the lasagne is bubbling at the edges.

Rest for 15–20 min before cutting. Lasagne that is cut immediately collapses.