Cooking instructions: In a non-stick saucepan, sauté the mirepoix for a few minutes. Then add the beef and pork, mashing them well with a spoon so they cook faster. While they are browning, pour in a splash of white wine and cook for a few minutes. Add the tomato sauce, a teaspoon of fine salt, and let cook for half an hour, stirring occasionally. In the meantime, preheat the oven to 320°F. Once the ragù has finished cooking for 30 minutes, add in 1/2 cup of milk and mix well (this makes the sauce creamy and sweet). While the meat sauce continues to cook, boil the pasta water in a large pot. Add in 1/2 tablespoon of salt and cook the dry lasagna for 4 minutes, two sheets at a time. Remove the lasagna sheets from the water one by one and place them to dry on a clean cloth. If you’ve purchased fresh lasagna, you can skip this step. Prepare a 9” x 13” baking dish (preferably non-stick): grease it thoroughly with butter and spread out a thin layer of bechamel with a spoon. Place down the first layer of lasagna sheets, lining them up next to each other. If you’ve reached the edge of the pan and can’t fit in another whole lasagna sheet, trim it so it fits. Top with a layer of ragù, another layer of bechamel, and a layer of grated cheese. Continue with another layer of lasagna sheets and repeat the same ingredient layering process until you run out of pasta. Top the last layer of pasta with a generous amount of the remaining ragù, bechamel, and grated cheese. Bake for 30 minutes and serve after letting it cool for 10 minutes. There’s nothing better than some freshly baked lasagna!