Method

Ragù: render pancetta, then soften onion, celery and carrot (soffritto) for 10 minutes. Add beef and pork; brown well over high heat. Add wine; cook until evaporated. Add tomatoes, paste, milk and nutmeg. Simmer uncovered 2 hours stirring occasionally, until very thick. Season.
About 5 min
Béchamel: melt butter, whisk in flour, cook 2 minutes. Gradually whisk in warm milk until smooth. Simmer 8 minutes until thick. Season with salt and nutmeg.
About 14 min
Cook pasta sheets in very salty boiling water if using dried (fresh do not need cooking).
About 14 min
Assembly: spread a thin layer of béchamel in a 30×20 cm baking dish. Layer: pasta → ragù → béchamel → Parmigiano. Repeat for 5–6 layers. Finish with béchamel and a very generous layer of Parmigiano.
About 14 min
Bake at 180°C/350°F for 40–45 minutes until bubbling and the top is golden. Rest 15 minutes before cutting — resting is essential for clean slices.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs