Add the onion, carrot, celery and garlic to a pan and fry in olive oil over a medium heat until soft
Turn up the heat and add the pancetta and fry for 3 minutes. Then add the beef and fry until brown all over. Then add the red wine and cook until reduced by half.
Add the chopped tomatoes, the tomato purée, the bay leaves, oregano, salt and pepper. Reduce the heat to low and cook for 2 hours. Check every 30 minutes and add water to keep the mixture loose.
Once the ragu is cooked, preheat the oven to 180 degrees and then make the white sauce by mixing 2 handfuls of grated Parmesan cheese with the creme fraiche, 1 tsp grated nutmeg, 1 tbsp milk and a pinch of black pepper.
Now prepare to layer the lasagne. Start with a thin layer of ragu (and a few chopped basil leaves), followed by a layer of pasta sheets, then a layer of white sauce and a sprinkling of cheddar cheese and/or some mozzarella. Repeat the layers until you run out of mixture (the final layer should be white sauce).
Top the lasagne with a sprinkling of cheddar, Parmesan and mozzarella and place in the oven for 1 hour, until golden brown.
