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Dice 1 onion, 1 peeled carrot, 1 celery stalk and finely slice 2 garlic cloves. In a large pan, heat 1 tbsp olive oil over a low heat. Fry the onion, carrot, celery stalk and garlic for 5 mins, or until softened. Add 250g beef mince and 250g pork mince and fry on a medium heat until golden. Turn up the heat, pour in 200ml red wine and bubble until reduced.
Stir in 1 tbsp tomato purée, 400g chopped tomatoes and 200ml beef stock. Add in 1 tsp Worcestershire sauce and simmer for 15 mins, or until the liquid has reduced. Season.
Meanwhile, make the white sauce. Melt 50g butter in a small saucepan over a low heat and add 50g plain flour. Whisk until combined and cook on low for 1-2 mins. Remove from the heat and gradually whisk in 550ml semi-skimmed milk until you have a loose sauce. Season. Return to a gentle heat and whisk constantly until the sauce thickens.
Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce. Repeat twice. Top with 50g grated Parmesan and 150g shredded mozzarella then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top. Serve immediately.
