Lasagna

Finely dice the onion, garlic, carrot, and celery. Sauté in oil for 5-7 minutes until the vegetables soften, then add the ground beef and cook, breaking it up with a spatula, for 8-10 minutes until browned.

Pour in the wine and let it reduce by half (2-3 minutes). Add the canned tomatoes and tomato paste, and season with salt. Simmer covered over low heat for 35-40 minutes, stirring occasionally.

For the béchamel, melt the butter, add the flour, and whisk quickly until smooth (a roux). Pour in the warm milk in a thin stream, whisking constantly, and cook for 5 minutes over low heat until thickened. Season with nutmeg and salt.

In a baking dish (about 25×30 cm), spread a thin layer of béchamel, cover with lasagna sheets, spread the meat ragù on top, add another layer of béchamel and a sprinkle of grated Parmesan. Repeat the layers 4-5 times.

Make the top layer béchamel, generously topped with Parmesan.

Cover the dish with foil and bake in a preheated 180°C oven for 30 minutes.

Remove the foil and bake for another 15 minutes, until the top is golden brown.

Let the lasagna rest for 10 minutes before slicing and serving.