1 Medium Onion, Finely chopped
2 Medium Sized Carrots, Finely Minced
2 Medium Stalks of Celery, Finely Minced
100 g Prosciutto or Pancetta, Finely Chopped
200 g Ground Beef
200 g Ground Veal
125 g Chicken Livers, Finely Chopped
4 Tablespoons Olive Oil
4 Tablespoons Butter
1 Pound Canned or Fresh Prepared Tomatoes
1/2 Cup dry White Wine
Salt & Pepper
Pinch Of Nutmeg
Pinch Of Dried Hot Peppers
3/4 Cup Beef Broth
1/2 to 3/4 Cup Heavy Cream
1 Cup Parmigiano Cheese For Assembly

Preparation Method:
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Heat the butter and oil in a heavy saucepan over medium heat. Add the chopped vegetables and sauté until softened. Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom. Add the wine to the pot and let evaporate, stirring up the browned bits. Add the tomatoes and simmer for around 30 minutes. Season to taste, and add 1/2 of the broth. Cover and simmer another 45 minutes, adding additional broth if the sauce becomes too thick. Taste the sauce and add additional seasoning if needed. Add enough cream to lighten the color in the last 5 minutes of cooking. Remove from heat.

Pasta:
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4 cups Unbleached Flour
5 Extra Large Eggs
3 Teaspoons Sweet Paprika
Pinch Of Salt.

Preparation Method:
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Prepare pasta with ingredients listed. Using a pasta machine take to the second last notch, or to about 1/16th inch thick if making by hand. After rolling, cut into 12 inch long strips. Precook in boiling water for 30 seconds, then place in ice water. Dry and set aside on clean kitchen towels.

Béchamel Sauce:
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4 Tablespoons Unsalted Butter
1/4 Cup All-purpose Flour
1 1/2 to 2 Cups Milk
Salt
Dash of Nutmeg

Preparation Method:
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Melt the butter in a heavy saucepan. Add the flour and cook for a minute or two. Do not let brown! Slowly add the milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens. Season with salt, white pepper and a dash of nutmeg. Set aside to coo placing a greased piece of plastic wrap on top to prevent film from forming.

To Assemble Lasagne:
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Preheat oven to 180 degrees. Butter the bottom of a 35 cm by 20 cm lasagne dish. Spoon in 1 small scoop of the sauce and spread across the bottom of the dish. Cut 1 layer of lasagne noodles to cover the bottom. Next spoon a little of the meat sauce to cover. Add another layer of noodles. Next spread a layer of the béchamel sauce and sprinkle some of the cheese on top. Continue in this manner until all the layers are complete. On top spread a little of the meat sauce, a couple of dabs of the béchamel, and then a good sprinkling of the cheese. Bake for about 35 to 40 minutes or until bubbling and browned on top. Allow to sit 10 minutes before serving.