Warm 2 Tbsp oil and the butter over medium heat in a medium to large heavy-based pot.

Add the onion, carrot, and celery. Cook for about 5 minutes until the onion softens slightly. It does not have to be cooked.

Add the mince and break it up well so there are no large clumps—season lightly with salt and nutmeg.

Cook until no longer pink.

Add the wine and cook until it has evaporated.

Add the milk and cook again until it has cooked off.

Add the tomatoes. Stir to combine.

Cook on the lowest heat for 3.5 to 4 hours with the lid on, stirring occasionally. If the sauce becomes dry, add a splash of water.

Taste and adjust seasoning.

Melt the butter over medium heat.

Add the flour and whisk until a thick paste forms.

Slowly add the milk, whisking well between additions.

Add the Dijon and nutmeg. Season with salt and white pepper.

Cook until the mixture is thick, smooth, and silky.

Preheat the oven to 180°C (350°F).

Divide the Bolognese into three equal portions and the béchamel into four portions.

First layer ¼ béchamel in a baking dish, then continue layering as follows:

3 sheets of pasta

⅓ Bolognese

¼ béchamel

Light sprinkle Parmesan

Repeat two more times.

Finish with the final béchamel layer.

Sprinkle with Parmesan and grated cheese.

Bake for about 50 minutes until golden and bubbling. Loosely cover with foil after 20 minutes to prevent over-browning.