Bring the stock to the boil. Wash then thinly slice the carrot, onion and celery and brown them in a pan with two spoonfuls of oil and the butter; add the cubed bacon, the minced meat and half a glass of wine. Then add the tomato puree, season with salt and pepper and cook for at least two hours, adding stock as necessary.
Next, put a layer of lasagne into a greased backing tin, cover it with béchamel sauce and then a layer of the meat sauce, sprinkle a layer of grated parmesan and then repeat the process. Top off the dish with a generous layer of parmesan. Bake in the oven at 160°: the lasagna is ready when the top layer has turned a golden brown.
The perfect match? A wine with body and taste such as a Merlot Sangiovese Sicilia IGT or a Merlot Sicilia IGT by Canti: fragrant and intense, it is the perfect accompaniment to a rich dish like lasagna.