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In a large pan, heat the olive oil. Fry 1 diced onion, 1 diced carrot, 1 diced stick of celery and 2 finely chopped garlic cloves, until softened. Add 500g of pork and beef mince mix and fry on a medium heat until golden. Turn up the heat, pour in 200ml of wine and simmer until reduced. Stir in 1 teaspoon of tomato purée, 400g of chopped tomatoes and 200ml of beef stock. Add 1 teaspoon of Worcestershire sauce and simmer for 15 mins, or until the liquid has reduced. Season to taste.
While that’s cooking, make the white sauce. Melt 50g of butter in a small saucepan over a low heat and add 50g of flour. Whisk until combined and cook on low for 1-2 minutes. Remove from the heat and gradually whisk in 550ml of milk until you have a loose sauce. Season and return to a gentle heat, whisking constantly until the sauce thickens.
Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with 1/3 each of the ragu, then the pasta, then the white sauce. Repeat twice. Top with 50g of Parmesan and 150g of mozzarella then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top. Serve and enjoy immediately.
