Preheat oven to 180C.
Heat olive oil in a pot, add pancetta, onions, celery, garlic, chilli flakes and rosemary and cook for 15 minutes or until pancetta and vegetables are soft. Add the beef mince and cook for a further 5 minutes before adding the tomato paste, tinned tomatoes, bay leaves, wine, vinegar and 1 litre of water. Season to taste with salt and freshly ground black pepper. Cover and cook over low to medium heat for 1½ hours or until sauce is nicely rich and thick.
For the béchamel, heat milk in a saucepan over medium heat, bring to the boil, and then reduce heat, set aside. Melt butter in a second saucepan over medium heat, add flour and whisk continuously until sand-coloured (2-3 minutes), then gradually add heated milk, whisking continuously. Season to taste with nutmeg, salt and white pepper. Whisk occasionally until thick and smooth (12-15 minutes).
To make up, spread a third of the beef sauce over the base of a 3 litre-capacity ovenproof dish, then spread a third of the béchamel and a third of the parmesan then top with four overlapping pasta sheets. Repeat twice, without the béchamel, but finish with the remaining two-thirds of the béchamel sauce, and scatter with mozzarella and parmesan, on top. Bake for 25-30 minutes or until golden.
1/4 cup Olive Oil
2 packs Farro flat peppered pancetta chopped
2 onions chopped
2 celery sticks finely chopped
2 Garlic Cloves finely chopped
1/2 teaspoon Farro dried chilli flakes
1 tablespoon Fresh Rosemary finely chopped
1.5 kilograms premium beef mince
1 tube Mutti tomato paste
2 cans Meteliana crushed tomatoes
2 fresh bay leaves
250 millilitres Red Wine
1/4 cup Red Wine Vinegar
100 grams Granarolo Grana Padano Parmesan grated
150 grams mozzarella grated
1 packet La Molisana lasagne sheets
Salt and Pepper
1.2 litres Lewis Road milk
100 grams Lewis Road butter
100 grams Flour
salt and white pepper