Lasagna

1. Heat oil in a large pot over medium heat and add carrot, onion, and celery. Cook for about 5 minutes, or until softened.

2. Add ground beef and break it apart with a wooden spoon. Cook until browned, then pour in wine and let it simmer until most of the liquid has cooked off.

3. Stir in tomato sauce and water, season with salt and black pepper, then bring to a simmer. Lower the heat, cover with a lid, and cook for about 2 hours, stirring occasionally, until sauce is rich and most of the liquid has reduced.

4. To make béchamel, melt butter in a separate pot over medium heat. Add flour and whisk to form a roux. Slowly pour in milk, whisking constantly until smooth.

5. Season béchamel with salt and black pepper, and continue cooking until thickened. Remove from heat and set aside.

6. Butter a large baking pan and begin assembling lasagna. Start with a layer of pasta, followed by meat sauce, béchamel sauce, and a sprinkle of Parmesan. Repeat layers, finishing with béchamel and Parmesan on top. Aim for a total of 5 layers.

7. Cover pan with foil and bake at 350°F for 30 minutes. Remove foil and bake for another 30 minutes until bubbly and golden on top. Let lasagna cool slightly before slicing and serving.