Lasagna al Forno

3/4 pound of ground beef
2 onions, finely chopped
2 carrots, shredded
2 bunches celery, finely chopped
10 tablespoons of butter
Salt and pepper to taste
1/2 cup of red wine
1 1/2 cups of beef broth, heated
1 tablespoon of tomato paste
2 1/2 cups of milk
1/4 cup of flour
8 ounces of lasagna noodles
Pinch of nutmeg
3/4 cup of diced mozzarella cheese
1/4 cup of grated Parmesan cheese

Mix the ground beef and chopped onions, carrots, and celery together. Melt 4 tablespoons of butter in saucepan. Add meat mixture and cook until lightly browned. Add salt and pepper to taste. Add wine and beef broth, simmer until liquid is almost absorbed. Add tomato paste, salt, and pepper. Heat 1/2 cup of milk and stir into saucepan, simmer over very low heat for about 1 1/2 hours, stirring occasionally.

Meanwhile, make a B�chamel sauce. Melt 4 tablespoons of butter in separate saucepan. Add flour and cook, stirring constantly, for 1 minute. DO NOT BROWN. Gradually add 2 cups milk, stirring constantly. Bring to a boil and simmer for 2 minutes. Season with nutmeg, salt and pepper. Cook lasagna noodles in boiling, salted water following package directions, drain. Rinse with cold water and drain again.

Preheat your oven to 350�F. Butter large, ovenproof dish and spoon in enough meat sauce to cover bottom of dish. Arrange layer of lasagna noodles on top of sauce, followed by layer of B�chamel sauce. Sprinkle some mozzarella and Parmesan cheese between each layer. Repeat layers until all meat sauce, lasagna noodles and B�chamel sauce are used, finishing with layer of B�chamel sauce. Sprinkle with any remaining cheese and dot with 2 tablespoons of butter. Bake for 30 to 40 minutes or until golden brown. Remove from oven and serve.

Serves 6