Step by step

1. To make ragu: peel the garlic, onions and carrots. Remove the leaves from the celery stalks.

2. Push the vegetables through the Food Processor attachment fitted with the dicing kit.

3. Put the olive oil in a large frying pan and cook the vegetables for 10 minutes.

4. Add the meat and cook until brown.

5. Add the white wine, tomato sauce, half of the peper and 1/3 of the salt.

6. Let simmer on low heat for an hour.

7. To make bechamel: add the butter to a saucepan and let melt. Add the 80 g flour and whisk vigorously until it has become a dry emulsion. Add the milk little by little while whisking continuously.

8. Season the sauce with the other half of the pepper, 1/3 of the salt and nutmeg.

9. To make pasta dough: Put 400 g of flour and leftover salt into the bowl of the mixer fitted with the Flat Beater.

10. Mix on speed 2 and add the eggs.

11. Mix until the dough begins to come together into a ball.

12. Replace the Flat Beater with the Dough Hook. Knead the dough on speed 2 for 4 minutes.

13. Sprinkle with flour, wrap in cling film and refrigerate for 30 minutes. Flour the dough again then knead by hand for 1 minute.

14. Attach the Pasta Sheet Roller to the stand mixer. Set the thickness to 1.

15. On speed 2, make the dough more pliable by rolling it several times.

16. Fold the sheets of pasta double before feeding it to sheet roller again.

17. Turn the thickness to 2, repeat the last step.

18. Do the same for thickness 3.

19. Cut the pasta sheets according to the size of your baking dish.

20. Cook the pasta sheets for 30 seconds in nearly-boiling water.

21. Put a layer of pasta on the bottom of the oven dish. Pour over a layer of the ragu sauce followed by a layer of bechamel. Add parmesan cheese. Repeat the layers until the dish is full.

22. Finish with a layer of bechamel and a generous sprinkle of parmesan.

23. Bake the lasagna for 35 minutes in a 200ºC preheated oven.