Heat olive oil in a large pan and brown the beef and pork mince thoroughly.
Deglaze the pan with red wine and cook until the liquid has nearly evaporated.
Add onion, carrots, and celery and fry for several minutes.
Season with salt and pepper, add tomatoes, and stir in a tin-full of rinsing water.
Cover and simmer the ragù on low heat for two hours, stirring occasionally.
Preheat your oven to 200°C.
Melt butter in a small pan and whisk in flour to create a paste.
Gradually whisk in the milk until the sauce thickens to a creamy consistency.
Season with salt and pepper, then stir 20g of grated parmesan into the white sauce.
Layer ragù, pasta, mozzarella, white sauce, and parmesan in a 22 x 26cm dish.
Repeat layers until finished, ending with white sauce, reserved ragù dots, and parmesan.
Cover with foil and bake for 35 to 40 minutes, removing foil for the final 5 minutes.
Rest the lasagne for two minutes before serving.