Lasagne alla Bolognese

1. Render the diced pancetta in a heavy pot over medium heat, then add the finely chopped onion, carrot and celery and sweat for 10 minutes until soft and sweet.
2. Raise the heat, add the beef and pork and brown thoroughly, then pour in the wine and let it bubble away before stirring in the tomato paste and passata.
3. Cover and simmer the ragu very gently for 2 hours, stirring occasionally and loosening with milk or water, until deeply flavoured and the meat reaches at least 71C.
4. Make the bechamel by cooking the butter and flour together for 1 minute, then whisking in the milk gradually until thick and glossy, seasoning with salt and nutmeg.
5. Layer ragu, pasta sheets, bechamel and parmesan into a freezer-safe dish, repeating until full and finishing with bechamel and cheese.
6. To freeze, cool completely, wrap tightly and freeze for up to 3 months; bake from frozen at 180C covered for 50 minutes, then uncovered for 20 minutes until piping hot throughout.
7. If baking fresh, cook at 190C for 40 minutes until golden and bubbling, then rest 15 minutes before slicing.

You'll use: Oven · Pan · Large pot · Saucepan · Whisk