Lasagna Bolognese

Brown the ground meat in a hot skillet with a drizzle of olive oil.

Peel and finely dice the carrots and onions, sauté them in a saucepan with olive oil until softened.

Deglaze the pan with wine, let it reduce, then mix in the browned meat and start simmering.

Stir in the canned crushed tomatoes, season with salt and pepper, and simmer long and slow for up to 1 hour and 30 minutes, adding a splash of water occasionally so the sauce doesn't scorch.

After the long simmer, mash the sauce slightly with a potato masher and fold in the chopped basil.

Make the Béchamel sauce: melt butter in a saucepan, add the flour, and whisk vigorously until it develops a nutty aroma. Keeping the heat on, slowly pour in the cold milk while whisking constantly until thickened. Season with salt and a pinch of nutmeg.

Grate the Parmesan cheese and get ready to assemble the lasagna.

Spread a few spoonfuls of Béchamel on the bottom of a glass baking dish, lay down the pasta sheets in a single tight layer, spread a thin layer of Bolognese, sprinkle with grated Parmesan, and spoon over some Béchamel. Repeat the layers with pasta, Bolognese, Parmesan, and Béchamel until ingredients are used up.

Add a splash of boiling water, then cover tightly with foil.