Instructions

1. Prepare the Pasta Sheets: Sift the flour onto a clean surface, forming a volcano shape. Crack the eggs into the center, and mix gently with your hands until combined. Knead the dough on a floured surface until smooth. Shape it into a ball, wrap it in plastic wrap, and let it rest for 30 minutes in a cool place. Once rested, roll out the dough with a pasta machine or rolling pin, then leave it to dry slightly before cutting into sheets.
2. Prepare the Ragù: Finely chop the celery, carrots, onions, and parsley. Sauté the vegetables in extra virgin olive oil over medium heat until softened, about 10 minutes. Add the minced pork, followed by the minced beef, breaking up the meat with a spoon. Cook until the meat has released its water and browned. Season with salt and pepper, then pour in the red wine and cook until it evaporates. Add the peeled tomatoes (or tomato paste), reduce the heat to low, and simmer uncovered for 2-3 hours, stirring occasionally.
3. Prepare the Béchamel Sauce: In a saucepan, whisk together the flour and milk. Cook over medium heat, stirring constantly, until the sauce thickens. Remove from heat, stir in the butter, and season with salt and nutmeg. Allow the sauce to cool for about 15 minutes before using—it will firm up as it cools.
4. Assemble the Lasagna: Preheat your oven to 180°C (356°F). In a baking dish, spread 3-4 tablespoons of béchamel on the bottom. Lay down a layer of pasta sheets, followed by 4-5 tablespoons of béchamel, 6 tablespoons of ragù, and a sprinkle of Parmesan. Continue layering until all the pasta sheets are used, finishing with a layer of béchamel and ragù topped with Parmesan.
5. Bake: Bake the lasagna for 20-25 minutes, or until the top is golden and bubbling. Remove from the oven and let it rest for a few minutes before serving. For an extra touch, drizzle with truffle olive oil before serving.