Lasagne alla Bolognese

Method

1. Heat a little extra virgin olive oil in a pan and sauté celery, onion, and carrot.
2. Add the minced meat and let it brown.
3. Deglaze with white wine and let it evaporate.
4. Add the tomato passata, season with salt, cover, and cook over low heat for about 1 hour 30 minutes.
5. Prepare a slightly runny béchamel sauce.
6. Pour a ladle of béchamel into a baking dish.
7. Cover with lasagna sheets, trying to leave as little space as possible.
8. Cover with more béchamel and the meat ragù, spreading well even into the corners.
9. Add a little pepper, basil, and grated Parmesan cheese.
10. Repeat the layers alternating as before until reaching the third layer.
11. On the third layer, add béchamel, ragù, cheese, and basil.
12. Bake at 180°C (350°F) for about 30 minutes.