Nonna's Slow-Simmered Lasagna Bolognese

Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and pork, breaking it into small pieces with a wooden spoon. Cook until deeply browned, about 10 minutes. Transfer meat to a plate.

In the same pot, add the onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the garlic and cook 1 minute more.

Return the meat to the pot and stir in the tomato paste, cooking until it darkens slightly, about 2 minutes. Pour in the red wine and scrape up any browned bits from the bottom. Simmer until the wine has nearly evaporated.

Add the crushed tomatoes and 1 cup milk. Season with salt and pepper. Bring to a gentle simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for at least 1.5 hours until the sauce is rich and thick.

While the ragu simmers, prepare the bechamel. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in 3 cups milk, stirring constantly until smooth. Cook until the sauce thickens enough to coat the back of a spoon, about 8 minutes. Season with nutmeg, salt, and pepper.

If using traditional lasagna sheets, boil them in salted water until pliable, then drain and lay flat on oiled parchment paper.

Preheat oven to 375 degrees F. Spread a thin layer of ragu on the bottom of a 9x13 inch baking dish. Layer lasagna sheets, ragu, bechamel, and a generous handful of Parmigiano. Repeat for 4 layers, finishing with bechamel and a thick blanket of Parmigiano on top.

Cover tightly with foil and bake for 25 minutes. Remove the foil and bake another 20-25 minutes until the top is deeply golden and the edges are bubbling.

Let the lasagna rest for at least 15 minutes before slicing. This resting period allows the layers to set and makes for clean, beautiful portions.