Up to two days ahead

chopped.

Heat olive oil in a large heavy

pot over medium heat. Add

ground beef, ground pork,

pancetta, and vegetables;

cook, breaking up ground meat

with a spoon, until moisture is

almost completely evaporated and meat is well browned,

25-30 minutes; season with

salt and pepper.

Add wine to pot and bring

to a boil, scraping up browned

bits from bottom of pot, about

2 minutes. Add milk; bring

to a boil, reduce heat, and

simmer until moisture is almost

completely evaporated, 8-10

minutes. Add tomatoes and

2 cups broth; bring to a boil,

reduce heat, and simmer, adding

water by 1/2-cupfuls if sauce

looks dry, until flavors meld and

sauce thickens, 2 1/2-3 hours.

Let sauce cool, then

cover and chill at least 12 hours

or up to 2 days. (Letting the

sauce sit will give it a deeper,

richer flavor.)

Up to one day ahead

Make the fresh pasta dough

Whisk salt and 3 cups flour in

a large bowl, make a well in the

Make the Bolognese sauce

Pulse onion, carrot, and celery

in a food processor until finely

center, and crack eggs into well. Mix eggs with a fork,

then slowly mix in flour until a

shaggy dough forms. Turn

out dough onto a lightly floured

surface and knead, dusting

lightly with flour if sticky, until

smooth, about 5 minutes (it

will be fairly stiff). Wrap in

plastic; let sit until dough holds

an indentation when pressed,

1-2 hours.

Chill dough if you are not

rolling it out right away. Bring to

room temperature before rolling

out, about 1 hour.

Make the noodles

Set pasta maker to thickest

setting; dust lightly with flour.

Divide dough into 4 pieces.

Working with 1 piece at a time

and keeping remaining dough

wrapped in plastic as you work,

flatten dough into a narrow

rectangle (no wider than mouth

of machine); pass through

rollers . Fold dough as

needed to fit and run through

again. Repeat without folding,

adjusting machine to thinner

settings after every pass and

dusting with flour if sticky, until

pasta sheet is 1/16 thick (setting

8 on most machines). Place

pasta sheets on a lightly floured

surface and cut crosswise into

16 8-long noodles.

If making noodles ahead,

stack on a baking sheet with

a piece of parchment paper

between each layer. Cover with

plastic wrap; chill.

Make the béchamel

Heat butter in a medium saucepan

over medium heat until

foaming. Add flour and cook,

whisking constantly, 1 minute. Whisk in warm milk,

1/2-cupful at a time. Bring sauce

to a boil, reduce heat, and

simmer, whisking often, until

the consistency of cream, 8-10

minutes; add nutmeg

and season with salt. Remove

from heat, transfer to a medium

bowl, and press plastic wrap

directly onto surface; let

cool slightly. Chill if not using

right away.

Day of

Reheat the sauces

Combine Bolognese sauce and

remaining 1 cup broth in a large

saucepan over medium heat,

and heat until sauce is warmed

through.

Meanwhile, if you made

the béchamel ahead of time,

heat in a medium saucepan

over low heat just until warmed

through (you dont want to let

it boil).

Cook the noodles

Working in batches, cook fresh

lasagna noodles in a large pot

of boiling salted water until just

softened, about 10 seconds.

Remove carefully with tongs and

transfer to a large bowl of ice

water; let cool. Drain noodles

and stack on a baking sheet,

with paper towels between each

layer, making sure noodles dont

touch (theyll stick together).

Assemble the lasagna

Preheat oven to 350°F. Coat a

13x9 baking dish with butter.

Spread 1/4 cup béchamel in

the prepared baking dish. Top

with a layer of noodles, spread

over a scant 3/4 cup Bolognese

sauce, then 1/2 cup béchamel,

and top with 1/4 cup Parmesan.

Repeat process 7 more times,

starting with noodles and

ending with Parmesan, for a

total of 8 layers. Place baking

dish on a rimmed baking sheet

and bake lasagna until bubbling

and beginning to brown on top,

50-60 minutes. Let lasagna sit

45 minutes before serving.

Lasagna can be assembled 12

hours ahead. Cover and chill. Let

sit at room temperature 2 hours

before baking. Cook, covered

with foil until the last 20 minutes,

then finish cooking uncovered.