meat sauce:
1/4 cup olive oil
1 onion, minced
1 rib celery, minced
1/2 carrot peeled, finely diced
2-3 slices prosciutto, finely chopped or you can use bacon
1½ lbs. ground chuck
Salt and freshly ground black pepper
½ cup dry white wine
1 cup hot milk
1 cup beef, veal, or chicken broth
1 28-oz. can Italian plum tomato purée
1. Heat oil in a large heavy-bottomed pot over medium heat. Add onions and cook, stirring frequently with a wooden spoon, until soft and translucent but not browned, about 3 minutes. Add celery and carrots and cook, stirring frequently, for 3 minutes more. Add prosciutto and cook, stirring for about 1 minute. Add ground chuck, season to taste with salt and pepper, and cook, breaking up meat with the back of the spoon, until just cooked and still a little pink, about 5 minutes more. (To keep meat tender, do not fry or brown.)
2. Add wine to pot and cook, stirring, until it has evaporated, about 3 minutes. Reduce heat to medium-low, add hot milk, and cook, stirring occasionally, until milk has evaporated, about 10 minutes.
3. Meanwhile, heat broth and tomato purée together in a medium saucepan over medium-high heat until hot, then add to meat mixture in pot. Reduce heat to low and gently simmer, stirring occasionally, for 2½ hours. Season to taste with salt and pepper.
make a bechemel sauce.
Grease your baking pan and layer the lasagne with meat sauce topped with parmesan, pasta, bechemel topped with parmsean, pasta, meat sauce and parmesan.
Cover and bake 375 for 45-1hour.
