In a large pot, heat a bit of oil over medium heat. Add the pancetta and let it cook until crispy.

Toss in the ground beef and pork. Break it up as it cooks until it turns a beautiful brown.

Add the onion, carrots, celery, and garlic. Sauté until everything softens.

Pour in the red wine and let it reduce by half.

Stir in the crushed tomatoes, tomato paste, milk, bay leaf, and season with salt and pepper. Let that simmer on low heat for 1.5 to 2 hours, stirring occasionally.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly until it forms a smooth paste. Cook it for about 2 minutes.

Gradually add the milk, whisking to fend off lumps. Cook until the sauce thickens, then season with nutmeg, salt, and pepper. Set aside.

If you’re using dried noodles, cook them according to package instructions until al dente. Drain and set aside.

Preheat your oven to 375°F (190°C). Spread a thin layer of Bolognese sauce in a large baking dish.

Layer on your lasagna noodles, then add a portion of the Bolognese sauce, a layer of béchamel sauce, and sprinkle Parmesan on top. Repeat layers until all ingredients are used, finishing with béchamel and a generous amount of Parmesan.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.

Let the lasagna rest for 10 minutes before slicing and serving warm.