To prepare the Bolognese sauce, we start cutting the pancetta into cubes and fry it in a pan with extra virgin olive oil. Cut the celery, carrot and onion into cubes and add to the pancetta, gently fry over low heat. Then add the minced meat and brown. Blend with half a glass of wine and stir until it has evaporated. Add the tomato, cover and cook over low heat for about two hours, add soup if necessary. Towards the end, add the milk to dampen the tomato's acidity and season with salt and pepper.
To prepare the dough, knead the flour, the eggs and a pinch of salt and create thin strips and cut them into large squares that will then be boiled and dried on a cloth. Meanwhile prepare the béchamel: melt the butter in a saucepan over low heat, add the flour and stir constantly with a whisk. Add milk, salt and nutmeg.
Take a baking dish and butter; place the sheets of fresh pasta, season with a layer of sauce, one of béchamel and a sprinkling of grated cheese. Repeat the procedure and reach a minimum of 3 layers of pasta. Cover the last layer with béchamel and butter and cook in the oven at 160 ° for about thirty minutes. When the surface is golden, the Bolognese lasagna is ready to be served.