Step 1: Finely dice the onion, carrots, celery, and garlic.

Step 2: Heat the oil in a large pot and add the ground meat. Cook over medium heat until it changes color and the liquid evaporates.

Step 3: Add the chopped vegetables to the meat and cook for 5–7 minutes, until softened. Pour in the wine and let it evaporate.

Step 4: Add the tomato paste and tomato purée, season with salt and pepper, cover with a lid, and simmer over low heat for 1 hour and 30 minutes, stirring occasionally.

Step 5: In a separate saucepan, melt the butter over low heat. Add the flour and whisk vigorously for 1–2 minutes. Gradually pour in the warm milk, whisking continuously, until you get a smooth, creamy sauce. Season with salt, pepper, and nutmeg.

Step 6: In a large baking dish, spread a thin layer of ragù, then add lasagna sheets, more ragù, béchamel, and Parmesan. Repeat the layers until all ingredients are used, making sure the final layer is béchamel and Parmesan.

Step 7: Cover the dish with aluminum foil and bake the lasagna at 180°C (350°F) for 30 minutes. Remove the foil and bake for another 10 minutes, until nicely golden on top.

Enjoy!