Sauté the Vegetables: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, carrots, and celery, sautéing for about 5–7 minutes until they soften and turn slightly golden.

Brown the Meat: Add 1 pound each of ground beef and ground pork to the pan with the vegetables. Cook for 8–10 minutes until nicely browned.

Incorporate the Tomato Paste: Stir 1 tablespoon of tomato paste into the meat mixture and cook for about 2 minutes.

Add Red Wine: Pour in 1 cup of red wine and let it simmer for about 5 minutes or until reduced by half.

Create the Meat Sauce: Mix in 2 cups of crushed canned tomatoes and 2 cups of beef broth, followed by salt and pepper. Simmer for around 30 minutes.

Heat the Milk: Pour 2 cups of milk into a saucepan and heat over low heat until warm.

Make the Roux: In another pan, melt 4 tablespoons of unsalted butter and whisk in ⅓ cup of flour, cooking for about 2–3 minutes.

Combine Milk with Roux: Gradually whisk the warm milk into your roux until smooth, then cook for an additional 5 minutes.

Prepare for Baking: Preheat your oven to 375°F (190°C) and gather your components.

Layer the Ingredients: Start with a layer of meat sauce, followed by noodles, béchamel, and Parmigiano-Reggiano. Repeat until all ingredients are used.

Bake Your Lasagna: Place the lasagna in the preheated oven and bake for 40-45 minutes until golden brown and bubbly.

Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing.