Lasagne Alla Bolognese

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1. 1Step 1: In a skillet over medium heat, sauté the celery, onion, and carrot with a drizzle of olive oil and the bay leaf until golden brown.
2. 2Step 2: Add the ground beef, pork, and pancetta, and cook until the meat starts to brown. Season with salt and pepper.
3. 3Step 3: Stir in the red wine, cook until the wine evaporates completely, then lower the heat and add the tomato paste.
4. 4Step 4: Add 2 cups of water, or enough water to cover the meat mixture, and cook slowly over low heat for at least 30 minutes. Discard the bay leaf.
5. 5Step 5: Melt the butter in a heavy-bottomed pan, add the flour, and whisk together for 3-4 minutes over low heat until smooth.
6. 6Step 6: Heat the milk in a separate pan, then add it to the roux, pouring it in a slow stream.
7. 7Step 7: Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes.
8. 8Step 8: Preheat the oven to 180°C. Butter a 9-by-13-inch baking dish and arrange the first layer of lasagna lengthwise.
9. 9Step 9: Evenly spread a layer of meat sauce over it, followed by the béchamel sauce and a generous handful of grated Parmigiano cheese.
10. 10Step 10: Repeat this process, layering the lasagna sheets, meat sauce, and béchamel sauce until you have used all the ingredients. Finish with a layer of béchamel sauce, a generous dusting of cheese, and a few pieces of butter.
11. 11Step 11: Bake the lasagna for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.