PREPARE: Heat the oven to 200°C / 400°F / Gas mark 6. Melt the butter with the olive oil in a large frying pan over medium heat.

SAUTÉ THE VEGETABLES: Add the carrots, celery and red onion to the pan and cook gently for 5-10 minutes until softened. Add the bacon or prosciutto, tomato paste and garlic to the pan and cook a further 2-3 minutes.

BROWN THE BEEF: Add the beef and stock powder to the pan and use a wooden spoon or spatula to break it up. Cook, stirring for 5-10 minutes until the beef has begun to brown.

ADD THE LIQUIDS: Pour the milk and red wine into the pan. Use a pair of clean scissors to chop the tomatoes in the can and add them to the pan, stirring well to combine.

ADD THE SEASONINGS: Stir the oregano, sugar, bay leaf and a few grinds of black pepper into the beef mixture, then simmer for 20 minutes until thick and glossy. Stir occasionally to prevent the beef from catching on the bottom of the pan. Add extra salt to taste, then set aside.

MAKE THE BÉCHAMEL: When the beef sauce has nearly finished cooking, prepare the béchamel sauce. Melt the butter in a medium saucepan, stir in the flour and allow to cook for 3-5 minutes, stirring constantly.

ADD THE MILK: Pour the milk into the saucepan, whisking constantly. Bring to a simmer until the sauce bubbles and thickens, then remove from the heat. Stir in the cheeses, a sprinkle of freshly ground nutmeg, sea salt and some black pepper. Taste and adjust seasoning as necessary.

ASSEMBLE THE LASAGNE: Spoon a layer of beef sauce over the base of a 20x30cm (8x12 in.) ovenproof casserole dish. Top with 2 spoonfuls of béchamel, then place pasta sheets on top (three should fit). Repeat twice more, ending with a layer of the beef sauce. Pour over all the remaining béchamel and smooth the top.

COOK: Place the lasagne on a baking sheet and cook in the preheated oven for 25-30 minutes until golden brown. Allow to cool for 10 minutes before slicing and serving with a green salad.