In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until melted. Add diced pancetta and sauté for about 5 minutes until crispy. Next, stir in 1 cup each of finely chopped onion, celery, and carrots, cooking for an additional 5 to 7 minutes until softened and fragrant. Add minced garlic and cook for another minute before introducing the canned crushed tomatoes, tomato paste, and 1 cup of red wine; bring to a simmer.

Add 1 pound of ground sirloin and 1 pound of Italian sausage to the pot, breaking them apart with a spoon. Toss in 2 bay leaves and a Parmesan rind, stirring to combine. Reduce heat to low, cover the pot, and let the Bolognese sauce simmer for 2.5 to 3 hours, stirring occasionally. The sauce is ready when it thickens and gets a rich, deep flavor.

In a large pot, bring salted water to a rolling boil. Carefully add the fresh egg lasagna noodles and cook for about 4 minutes until al dente. Using tongs, transfer the noodles to a layer of parchment paper, ensuring they don’t stick together while you finish cooking.

In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add 1/4 cup of all-purpose flour and whisk continuously for about 2 minutes to create a roux. Gradually pour in 2 cups of warm whole milk while stirring constantly, allowing the mixture to thicken for about 5–7 minutes. Stir in 1 cup of grated Parmesan cheese and a pinch of freshly grated nutmeg, then set the béchamel aside to cool slightly.

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil. Begin layering your Lasagna Bolognese by spreading a layer of béchamel sauce at the bottom of the dish. Place the noodles down, followed by a generous layer of Bolognese sauce and more béchamel. Add slices of fresh mozzarella, and repeat these layers until you reach the top, finishing with béchamel and a sprinkle of the reserved Parmesan.

Cover the assembled Lasagna Bolognese with foil, ensuring it doesn’t touch the cheese, and place it in the preheated oven. Bake for 1 hour, then remove the foil and bake for an additional 15 minutes until the top is bubbly and golden brown.

Once baked, allow the Lasagna Bolognese to rest for at least 15 minutes before slicing. When ready, cut into squares and serve warm.