21-layer lasagne

Heat a large, wide, non-stick pan until hot. Add both minces, season well and cook until browned. Break up any clumps with a spoon as you cook. Scoop out onto a plate.

Cook the pancetta in the same pan until the fat starts to render. Add the carrot, celery and onions, and cook gently for 10 minutes until the onions soften. Add the garlic and stir for 1 minute. Return the mince to the pan and cook for a few minutes. Add the red wine and bubble for 3-4 minutes or until the wine reduces a little. Stir in the tomato purée. Add the passata and tomatoes, season well and bring to a simmer. Simmer uncovered for 45 minutes.

To make the béchamel, melt the butter in a medium pan, stir in the flour and cook for 3 minutes. Stir in the milk a little at a time over a low heat, then bring the mixture to a simmer. Keep stirring until the béchamel thickens, then simmer over a low heat for 5 minutes. Season with salt, pepper and a good grating of nutmeg.

Stir the basil into the meat sauce. Heat the oven to 180C/fan 160C/gas 4

Spoon a thin layer of meat sauce into a deep 35cm x 25cm baking dish or tin. Add a layer of lasagne sheets, a layer of béchamel, then meat, lasagne and béchamel again, repeating until you have 10 layers of pasta (reserving a little of the béchamel). Pour the remaining béchamel over the top and scatter over the parmesan.

Cook for 50 minutes-1 hour or until golden and crispy on top and the sauce is bubbling underneath. Let it sit for 10 minutes before serving.