Lasagne Bolognese

BEST.LASAGNE.EVER! Make it, I dare ya!

Lasagne Bolognese:

6 slices of pancetta (I used standard bacon and it was delicious)
1 large white onion
1 medium carrot
2 celery stalks
1 kg Mince
2 cups milk
60g butter
2 cups beef stock
1 cup wine of your choosing
410g can tamoato puree
2T tomato paste
1/4 cup chopped parsley
8 fresh lasagne sheets
2 cups grated cheese

White sauce
125g butter
3/4 cup flour
5 cups hot milk

1. Cook pancetta in lightly oiled large pan, stirring until crisp. Add onion, carrot and celery. Cook, stirring until the vegetables soften. Add mince and cook until mince browns. Stir in milk and butter and cook until liquid reduces by half. Add stock, wine, puree and paste; simmer, uncovered for approx 1/2 hour or until liquid becomes thick. Stir in parsley.

2. Preheat oven to moderately hot (200 degree celcius)/ Grease a deep 26x35cm baking dish.

3. Make white sauce ( melt butter in a medium saucepan, add flour; stir until mixture forms a smooth paste. Gradually stir in milk; bring to boil, stirring until sauce thickens). Spread about 1/2 a cup of the white sauce over the based of the dish, layer 2 pasta sheets, one quarter of the meat sauce and one quarter cup of the cheese and about 1 cup of remaining white sauce. You will have four layers like this in total. To lasagne with remaining cheese.

4. Bake lasagne, uncovered, in oven about 40 minutes or until top is browned lightly. Stand 15 minutes before cutting.