In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add 150g of sliced pancetta and sauté for about 5 minutes until crispy. Stir in finely chopped carrot, celery, and onion, cooking for another 5 minutes until softened. Incorporate 300g of coarsely ground beef, browning it for about 8–10 minutes, then deglaze with 100ml of dry white wine.

Once the wine has evaporated, add 300g of tomato passata to the pan, mix well, and pour in 300ml of meat broth. Reduce heat to low, cover partially, and simmer gently for 2 hours, stirring occasionally. Adjust with more broth if thick, finishing with 100ml of milk, salt, and pepper to taste.

In a medium saucepan, melt 100g of unsalted butter over low heat. Whisk in 100g of all-purpose flour and cook for 1 minute to form a roux. Gradually add 1 liter of whole fresh milk, stirring constantly. Cook on low heat until béchamel thickens and bubbles gently, seasoning with salt and a pinch of nutmeg.

Preheat your oven to 190°C (380°F). In a baking dish, spread a thin layer of béchamel. Place a layer of lasagna sheets, followed by a portion of Bolognese sauce, another layer of béchamel, and a sprinkle of 200g of grated Parmigiano Reggiano. Repeat for at least five layers, finishing with a layer of béchamel and cheese on top.

Transfer the lasagna to your preheated oven and bake for 30 minutes, or until the top is golden and bubbling. Cover with foil after 20 minutes if needed. Let it rest for 10 minutes before serving.