Lasagne #shorts

Ingredients - 1 brown onion, diced - 1 carrot, diced - 2 sticks celery, diced - 2 tbsp, olive oil - 500g pork mince - 500g beef mince - 200ml red wine - 2 x 400g jar tomato passata - Parmesan 200g - 300g Tipo 00 flour - 3 eggs - 1 tbsp olive oil - Salt to taste - 50g butter - 50g flour - 500ml milk - 1/4 ground fresh nutmeg - 350g mozzarella - Small bunch basil Method 1. Start with the sauce for the meat, heat the olive oil in a large pot and saute the onions, carrot and celery. 2. Add the meat and a good pinch of salt, making sure you break it up and cook for 4-5 minutes. Then, add the red wine and reduce. 3. Once the wine has evaporated, add the tomato passata and stir well, and pop in the rind of the parmesan. 4. Turn to med-low and place the lid on to cook for 1 hour. Then, remove the lid and cook for 1 more hour. 5. For the pasta, with the flour on the bench, make a well in the centre and add the eggs, oil and a pinch