Lasagna with Meat and Tomato Sauce

Peel carrots and onion, and dice into 2mm cubes, set aside.  Dice celery into 2mm cubes, set aside.  Heat oil in a sauce pan, add vegetables.  Heat over medium heat for 7 minutes, being careful not to burn vegetables.

Salt to taste, and add ground meats and white wine.  Allow wine to evaporate, and add milk.  Once milk has somewhat absorbed into browned meats, add tomato paste, along with 2-3 ladlefuls of either hot water or hot vegetable broth prepared in advance.

Stir meat and tomato sauce well. Continue cooking over low heat for approximately 40 minutes, if possible, cover sauce pan.  Keep heat as low as possible without turning off heat source. 

Upon completion, adjust for salt and pepper.

Pour flour out onto a flat surface or into a bowl.  Make a hole in the center of mound, and break one egg at a time into the center.  Add pinch of salt. 

Using fork, beat eggs in flour space, and slowly draw flour into center of the mound, where beaten eggs are.  Keep adding flour to eggs until possible, then knead with hands for about 10 minutes.  If dough is too soft or sticky, add more flour.  Alternatively, if dough is too stiff, add a bit of warm water.   

Form into a ball and sprinkle with flour or semolina (if handy).  Cover with a cloth and allow to rest for at least 10 minutes at room temperature.

In medium sauce, pan heat milk without allowing it to reach boiling point. 

In another saucepan, combine butter and flour, and allow to blend as butter melts over low heat. 

Combine two ingredients using a whisk, but don't allow to boil.  Add a pinch of salt, and then add heated milk.  Stir constantly over medium heat while allowing mixture to reach desired consistency. 

Do not allow to boil as it will ruin the density of the Béchamel.  Sauce will need to thicken somewhat but should not be too thick to pour.

Spread dough out onto your surface, which should be lightly floured (with regular flour or semolina if handy). 

Using a rolling, begin rolling pasta out from the center, until you reach the ideal thickness (the thinner the better!). 

Alternatively, you can pass the sheets through a lightly-floured pasta machine. Leave dough in rectangular sheets, as we will use these to form lasagna.

Preheat oven to 190C.  In a baking pan (5-6 portion size), pour a ladleful of Béchamel sauce and another ladleful of meat sauce.  Using your fresh pasta (left in lasagna-ready rectangles), create the first layer of your lasagna. 

On top place another ladleful of both meat sauce and béchamel sauce and a dusting of parmesan cheese.

Repeat these steps 4 times, ending with a layer of meat sauce, Béchamel and grated Parmesan cheese.  Place into preheated oven and allow to bake for approximately 30 minutes. 

Before serving or cutting, allow lasagna to cool for 10 minutes (outside of the oven) covered with aluminum foil or waxed kitchen paper.