BOLOGNAISE SAUCE

1. Heat oil in a large non-stick cooking pot, add the whole garlic and bacon and saute for a couple of minutes. Add the onion, carrot and celery and cook until slightly coloured, (15mins).

2. Add the beef, Veal and Pork mince, stir and ensure that the meats are browned well and do not clump together. Break up lumps. When all the meat is browned add the wine and cook for 1-2minutes. then add the tomato puree and paste, salt 'n' pepper, bay leaf, (and optional sprinkle of oregano and basil or italian herbs), sugar, and 2 cups of water. Bring to the boil and reduce the heat to as low as possible. Place the lid on and cook on a gentle simmer for 1 1/2 to 2hours. Stir occasionally to ensure it is not sticking to the bottom.

FRESH PASTA

1.Make a little mountain of flour and salt on a board, kitchen bench or bowl. Make a well in the centre. Add the eggs and work until you have a soft, smooth dough. Add very small amounts of water only if it is too dry. If it becomes too moist knead in a little more flour.

2. Cover with plastic wrap and allow to rest for 1/2-1hour.

3. Cut into 4 equal pieces then roll out the dough into a thin sheet. Set the pasta machine to the finest setting. Trim the pasta dough to about 15-25cm, re-roll and use the trimmed pieces. Continue until all 4 pieces of the dough are now long sheets of pasta. Dust a board with a litte flour and allow to rest. (In the beginning the process of pressing the dough through the pasta machine does turn out sheets that are of different length, width and thickness.... practice does make perfect).

BECHAMEL

1. In a small saucepan bring the milk to a simmer. In another saucepan melt the butter, the add the flour (this is called a "Roux"). Mix thoroughly with a whisk. On a low heat gradually add the warm milk to the roux, occasionally whisking unti you achieve a smooth sauce, add the nutmeg, salt and pepper to taste. Set aside.

(optional: it is also nice to cut a brown onion in half in spike it with cloves, then infuse the onion into the bechamel sauce).

ASSEMBLE THE LASAGNE

1. Oil a large baking dish or two medium sized dishes. Bring a large saucepan of salted water to boil and cook the pasta sheets for 2-3minutes. Then transfer the pasta to a large bowl of cold water with 1Tbsp of oil added. Hang pasta on a pasta drier or assemble as you go.

2. Fit enough pasta squares to cover the bottom of the baking dish and to allow a few cms to hang over the edge. Cover the pasta on the bottom with a large spoonful of the bolognaise and sprinkle with a little parmesan cheese.

3. Add another layer of pasta, then add a layer of bechamel and more parmesan. Continue, alternating each layer until you reach the top of the baking dish. Add the remaining pasta sheets on the top and fold in the edges of pasta which are hanging over the edges of the baking dish. Pour over the remaining bechamel sauce, sprinkle with remaining parmesan.

4. Cover with foil and place in a pre-heated moderate oven (180degrees) and bake for 40minutes. At around 10minutes before removing the lasagne remove the foil to allow the top of the pasta to crisp a little, serve hot.