Heat a large, heavy Dutch oven over medium heat and add the 30ml of olive oil. Add the 225g of finely diced pancetta. Cook for 6–8 minutes, stirring occasionally, until the fat has rendered completely and the pancetta is turning lightly golden. The pancetta's rendered fat is the cooking medium for the soffritto — it carries the cured pork's savoury, slightly sweet character into the vegetable base that will subsequently cook in it. Do not drain the fat.

Add the finely diced onion, carrot, celery, and minced garlic to the Dutch oven with the rendered pancetta and fat. Season lightly with salt. Cook over medium heat for 12–15 minutes, stirring occasionally. The vegetables should be cut very small — roughly the size of coarse crumbs — so they melt into the sauce during the 3-hour braise rather than remaining as identifiable vegetable pieces. During the 12–15 minutes of cooking, the vegetables release their moisture, soften completely, and begin to caramelise, their natural sugars concentrating into the sweet, mellow aromatic foundation of the ragù. The bottom of the pot will develop a layer of fond — browned bits from the caramelising vegetables and pancetta fat — which adds significant depth to the sauce.

While the soffritto cooks, heat a separate large skillet over medium-high heat. Add the 454g of ground beef and 454g of ground veal together. Break the meat apart with a wooden spoon into very fine pieces — the Bolognese tradition favours a fine-textured sauce where the meat is barely distinguishable from the sauce rather than the chunky minced meat texture of a standard meat sauce. Cook for 10–12 minutes, breaking down the pieces continuously. The meat must go through two distinct phases: first, it releases moisture and appears grey and steamed; then, as the moisture evaporates, it begins to fry in its own fat and develops the deep, caramelised browning that produces the Maillard reaction compounds responsible for the ragù's depth. Do not rush the second phase — pale, grey meat transfers no depth to the sauce. The meat should be deeply browned, not merely cooked through.

Transfer the browned meat to the Dutch oven with the soffritto. Stir to combine and cook together for 3–4 minutes, allowing additional fond to develop as the two components integrate. Add the 240g of tomato paste and stir it thoroughly into the meat-and-vegetable mixture. Cook for 3–5 minutes, stirring frequently and pressing the paste against the hot pot surface — the tomato paste undergoes its own Maillard caramelisation during this direct-heat contact, converting its raw acidity and sharpness into concentrated, slightly sweet tomato depth. The paste should visibly darken from bright red to brick-red during this time.

Pour in the red wine — use 240ml for a moderate wine presence and up to 480ml for a more wine-forward ragù. Scrape the bottom of the pot firmly to dissolve all the accumulated fond into the wine. Allow to reduce at medium-high heat until nearly syrupy — 5–7 minutes — the wine concentrated to a deep, fruity, slightly tannic liquid with the raw alcohol completely cooked off. The wine reduction is the stage where the ragù's background complexity is established; an under-reduced wine produces a sharp, alcoholic sauce character that the subsequent braise cannot fully resolve.

Pour in the 960ml of beef stock and 480ml of whole milk. Stir to combine fully. The whole milk is the traditionally Bolognese addition that distinguishes this ragù from simpler tomato-and-meat sauces — its fat content softens the tomato's acidity and rounds the wine's tannins into a smoother, more cohesive sauce character, and its proteins add slight body to the braising liquid. Bring to a gentle, steady simmer.

Transfer the Dutch oven uncovered to a preheated 175°C oven. Braise for 3 hours, stirring every 30–40 minutes. The uncovered oven braise is the technique that makes this ragù different from a stovetop version — the steady, all-around oven heat produces a more even, slower reduction than stovetop direct heat, with significantly less risk of scorching at the base of the pot. During the 3 hours the sauce will reduce considerably, darken to a deep, rich brownish-red, and develop the complex, long-cooked depth that the earlier steps cannot produce in any other way. By the 2.5-hour mark, the sauce should have developed a noticeably thick, concentrated, slightly glossy character. By 3 hours it should look deeply rich, coat the back of a spoon heavily, and smell of the specific caramelised, meaty, tomato depth that defines a proper Bolognese.

Remove the pot from the oven. Stir in the 30g of butter and the 50g of finely grated Parmigiano Reggiano until both are fully melted and incorporated. The butter adds the smooth, slightly sweet finishing richness that rounds the concentrated sauce. The Parmigiano adds savoury depth and a slight textural body. Taste and adjust with additional salt. Allow the sauce to cool slightly before assembling — very hot sauce makes layering difficult and can partially cook the ricotta during assembly.

In a medium bowl, combine the 425g of ricotta, the egg, 3g of salt, and 2g of black pepper. Whisk until completely smooth and uniform — no visible egg streaks, no lumps of ricotta. The egg binds the ricotta during baking, preventing it from becoming watery and separating through the pasta layers. In a second bowl, combine the 170g of freshly grated low-moisture mozzarella and 100g of finely grated Parmesan cheese. Stir to distribute evenly.

Bring a large pot of generously salted water to a full rolling boil. Cook the 9 lasagna sheets for 1 minute less than the package instructions — they will continue cooking during the 55–60 minutes of baking and must be underdone at this stage to avoid a soft, overcooked result in the finished lasagne. Drain and lay on a lightly oiled baking sheet in a single layer to prevent sticking — do not stack.

Preheat the oven to 190°C. Spread approximately 250ml of ragù across the bottom of a 23 × 33cm baking dish — this base layer prevents the pasta from sticking to the dish and ensures the bottom layer is sauced. Add the first layer of pasta sheets. Spread one-third of the ricotta mixture evenly across the pasta. Scatter one-third of the cheese mixture over the ricotta. Add another layer of ragù. Repeat the layering sequence two more times: pasta sheets, one-third ricotta, one-third cheese mixture, ragù. Finish with a final layer of pasta sheets, a thin layer of ragù spread across the top, and the remaining cheese scattered over the surface.

Cover the baking dish with aluminium foil — grease the underside lightly to prevent the foil from adhering to the melting cheese. Bake covered at 190°C for 25 minutes. Remove the foil and continue baking uncovered for 30–35 minutes until the top is deeply golden, visibly bubbling at the edges, and the cheese surface shows patches of golden-brown caramelisation. Remove from the oven and allow to rest for 15–20 minutes before cutting. The resting period allows the molten layers to firm slightly and set — cutting a freshly baked lasagne immediately produces a collapsed, formless serving regardless of how well it was constructed. After 15–20 minutes, a sharp knife produces clean-edged portions where the layers are visible and intact.