Beef Mince Lasagne with Classic Vegetable Ragu

Make the pasta dough: tip the flour onto a board, make a well in the centre. Beat 7 eggs and pour into the well. Using your fingertips, mix the eggs into the flour until combined. Knead for 10 minutes until smooth and elastic. Wrap and rest for 30 minutes.

Roll the pasta through a pasta machine from widest to thinnest setting, or roll out with a rolling pin as thin as possible. Cut into lasagne sheet-sized pieces.

For the ragu, heat olive oil in a large casserole. Brown the beef mince with the rosemary and garlic. Add grated carrots, celery, and onion and cook for 15 minutes. Stir in tomato puree and oregano. Pour in the chianti and let it bubble for 2 minutes. Add tinned tomatoes with water and simmer for 1 hour until thick. Season.

Make the white sauce: melt butter, stir in flour, add milk gradually, stirring, until smooth and thick. Season with nutmeg, salt, and pepper.

Preheat oven to 180°C fan bake. Blanch the fresh pasta sheets briefly in salted boiling water if very thick. Layer in a large baking dish: ragu, pasta, white sauce, Parmesan. Repeat, finishing with white sauce.

Tear the mozzarella over the top and scatter with the remaining Parmesan and the fresh basil leaves. Bake for 45-55 minutes until deeply golden and bubbling. Rest for 10-15 minutes before serving.