Heat olive oil in a pan over medium heat and sauté minced onion, carrot and celery until golden
Add ground meat and cook over high heat until brown and cooked through
Pour in red wine, season with salt and pepper; reduce until dry
Lower the heat and stir in tomato paste and water
Cook over low heat for about 40 minutes, adding spoonfuls of warm water, if too thick
Prepare Béchamel sauce: Melt butter in a saucepan, stir in sifted flour and cook over low heat for 1 minute, whisking constantly
Add milk in a steady stream and bring to a boil, whisking constantly
Season with salt and nutmeg
Cook for a few more minutes until thick
In a buttered ovenproof baking dish, pour a layer of Bolognese sauce with grated Parmigiano, then arrange a layer of pasta to cover the bottom of the dish
Make a layer of Béchamel and a layer of meat sauce with Parmigiano
Continue this process, alternating pasta and sauce, and finish with a layer of pasta
Cover with remaining Béchamel sauce and pats of butter
Cook in a preheated 350°F oven for 30 minutes or until the surface is golden crunchy
Remove from the oven and set aside to rest for 15 - 20 minutes before serving
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