Classic Lasagne

In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until translucent (about 5-7 minutes). Add the minced garlic and cook for another 1 minute until fragrant. Add the ground beef and brown it, breaking it up with a wooden spoon (about 8-10 minutes). Drain any excess fat.

Stir in the tomato paste, oregano, and basil, and cook for 2 minutes. Pour in the red wine (if using) and bring to a simmer, cooking for 2-3 minutes until the alcohol evaporates. Add the crushed tomatoes and beef broth. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30-40 minutes, or even 1-2 hours for deeper flavor. The longer it simmers, the better it tastes.

In another saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a light roux. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens and becomes creamy (about 5-7 minutes). Remove from heat, stir in the nutmeg, and season with salt and pepper to taste.

Preheat your oven to 190°C (375°F). Spread a thin layer of meat ragu at the bottom of a large rectangular baking dish. Place a layer of lasagne sheets over the ragu. Top with a layer of béchamel sauce, then sprinkle with some Parmesan and mozzarella cheese. Repeat the layering: ragu, pasta, béchamel, cheese, until all ingredients are used. The final layer should be pasta, generously covered with béchamel, and topped with the remaining Parmesan and mozzarella cheese.

Cover the baking dish with a lid or aluminum foil and bake for 25 minutes. Then, remove the lid/foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it rest for 10-15 minutes before slicing to allow the layers to set.