Method

Preheat oven to 180C.

Heat olive oil in a pot, add pancetta, onions, celery, garlic, chilli flakes and rosemary and cook for 15 minutes or until pancetta and vegetables are soft. Add the beef mince and cook for a further 5 minutes before adding the tomato paste, tinned tomatoes, bay leaves, wine, vinegar and 1 litre of water. Season to taste with salt and freshly ground black pepper. Cover and cook over low to medium heat for 1½ hours or until sauce is nicely rich and thick.

For the béchamel, heat milk in a saucepan over medium heat, bring to the boil, and then reduce heat, set aside. Melt butter in a second saucepan over medium heat, add flour and whisk continuously until sand-coloured (2-3 minutes), then gradually add heated milk, whisking continuously. Season to taste with nutmeg, salt and white pepper. Whisk occasionally until thick and smooth (12-15 minutes).

To make up, spread a third of the beef sauce over the base of a 3 litre-capacity ovenproof dish, then spread a third of the béchamel and a third of the parmesan then top with four overlapping pasta sheets. Repeat twice, without the béchamel, but finish with the remaining two-thirds of the béchamel sauce, and scatter with mozzarella and parmesan, on top. Bake for 25-30 minutes or until golden.

Ingredients

1/4 cup Olive Oil

2 packs Farro flat peppered pancetta chopped

2 onions chopped

2 celery sticks finely chopped

2 Garlic Cloves finely chopped

1/2 teaspoon Farro dried chilli flakes

1 tablespoon Fresh Rosemary finely chopped

1.5 kilograms premium beef mince

1 tube Mutti tomato paste

2 cans Meteliana crushed tomatoes

2 fresh bay leaves

250 millilitres Red Wine

1/4 cup Red Wine Vinegar

100 grams Granarolo Grana Padano Parmesan grated

150 grams mozzarella grated

1 packet La Molisana lasagne sheets

Salt and Pepper

BECHAMEL

1.2 litres Lewis Road milk

100 grams Lewis Road butter

100 grams Flour

nutmeg

salt and white pepper