The term "bolognese" refers to various different recipes that include a sauce made from a mixture of different types of meat, both white and red, that is very aromatic and contains tomato or tomato paste. Usually, red wine is poured onto the browned meat, the best type being Lambrusco. This recipe should be considered a main dish "par excellence".
Make the bolognese sauce, leaving the finely chopped celery, carrot and onion to brown in the oil. Then add the different minced meats and leave to brown, then pour the wine over the mixture. Season with salt and pepper and add the aromatic herbs. Add the tomato and leave to cook on a low flame. Now prepare the béchamel sauce. Heat the milk in a small saucepan. Melt the butter in a pan and allow the flour to brown for a little while. Pour on the boiling milk and, mixing with a whisk all the time, allow to boil. Remove from the heat and season with salt, pepper and nutmeg. Prepare the lasagne, alternating the layers of pasta with hot béchamel sauce and bolognese sauce, and sprinkle each base layer with grated cheese. The last layer of the lasagne, consisting of sauce, is sprinkled with grated Parmesan cheese. Bake at 190 degrees for 40 minutes. Serve slightly warm.