Lasagne

1. To make the ragù: Peel the garlic, onions, and carrots. Remove the leaves from the celery stalks.
2. Place the vegetables in a food processor with the dicing kit.
3. Heat the olive oil in a large pan and cook the vegetables for 10 minutes.
4. Add the meat and cook until golden brown.
5. Add the white wine, tomato sauce, half the pepper, and 1/3 of the salt.
6. Simmer over low heat for 1 hour.
7. To make the béchamel sauce: Melt the butter in a saucepan. Add 80g of flour and stir vigorously until the mixture becomes dry. Gradually add the milk, stirring constantly.
8. Season the sauce with the remaining half of the pepper, 1/3 of the salt, and nutmeg.
9. To prepare the pasta dough: Place 400g of flour and the remaining salt in the bowl of a stand mixer fitted with the flat beater attachment.
10. Mix on speed 2 and add the eggs.
11. Mix the dough until it begins to form a ball.
12. Replace the flat beater attachment with the dough hook attachment. Mix the dough on speed 2 for 4 minutes.
13. Dust the dough with flour, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes. Flour the dough again and mix by hand for 1 minute.
14. Attach the pasta roller to the stand mixer. Set the thickness to 1.
15. Set the dough to speed 2 and make it easier to roll out by rolling it several times.
16. Fold the pasta sheets in half before passing them through the pasta roller again.
17. Set the thickness to 2 and repeat the last step.
18. Repeat the step with thickness 3.
19. Cut the pasta sheets according to the size of the pan.
20. Cook the pasta sheets for 30 seconds in almost boiling water.
21. Place a layer of pasta on the bottom of the pan. Pour a layer of ragù on top, followed by a layer of béchamel. Add the Parmesan cheese. Repeat the layers until the pan is full.
22. Finish with a layer of béchamel and a generous sprinkling of Parmesan cheese.
23. Bake the lasagna for 35 minutes in a preheated oven at 200°C.