Umami Lasagne

1. In a large heavy-bottomed pan heat the olive oil over a medium-low heat. Add the onion, carrot, celery, and garlic and fry for 5 minutes until softened. Raise the heat to medium-high and pour in the wine (if using), allow to bubble for a couple of minutes until most of the liquid is released. Add the beef and pork mince and fry until starting to brown, stirring frequently. 

2. Stir through the tomato puree and umami paste and cook for 2 minutes, to allow the tomato caramelise a little. Stir through the chopped tomatoes, stock, and bay leaf, lower the heat, and simmer for at least 30 minutes. Add more splashes of water, if necessary. Season well with salt and pepper. Remove the bay leaf. 

3. Meanwhile, make the bechamel. Melt the butter in a small pan over a low heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk. Heat gently, stirring constantly, until thickened. Remove from the heat and season to taste with nutmeg, salt, and pepper. 

4. Preheat to 205C/185C fan. Add a third of the meat sauce to the lasagne dish, top with a layer of lasagne sheets and one third of the bechamel. Repeat twice. Top with the mozzarella and Parmesan. Bake for 40-45 minutes until the top is crisp, golden, and bubbling. Serve.