In a Dutch Oven, heat the olive oil and the butter, over medium high heat.

Add the onion and sauté until translucent. Then, add the celery and carrot, cooking for until the begin to caramelize, 5-8 minutes. Add garlic and sauté for another couple of minutes, until fragrant. Season with salt and pepper and, using a slotted spoon, remove the soffritto to a plate and reserve.

Add the ground pancetta and cook until golden brown, about 5 minutes. Remove and reserve.

Working in batches, add the ground beef and ground pork. Season with salt and pepper and cook, breaking lumps with a wooden spoon but resisting the urge to stir too often, until browned, about 10 - 15 minutes. We want the meat to caramelize and the brown bits to stick to the bottom of the pot, as that's where all the flavor is!

Return the reserved soffritto and pancetta back to the pot.

Add the white wine and let it simmer, scraping all the bits from the bottom of the pot, until bubbled away completely.

Add the crushed tomatoes, milk and the grated nutmeg. Season with salt and pepper. When the sauce begins to bubble, lower the heat, cover and simmer for 3 hours, stirring occasionally. If the sauce dries out too much, add a splash of water or milk as needed. Some of the fat will separate and float to the top, making it easier to skim it off with a spoon. Discard.

Stir in heavy cream, parmesan cheese and parsley. Stir vigorously to emulsify. Taste for seasoning and adjust salt and pepper, if necessary. Reserve

In a medium saucepan, over medium low heat, heat the butter until melted.

Add the flour and whisk until smooth and all the raw flour smell is gone and the flour is golden, about 5 minutes.

Add the milk slowly, whisking constantly, until you have a smooth sauce.

Remove from heat and add the parmesan cheese and the heavy cream. Stir until the parmesan is melted and incorporated into the sauce. Taste for seasoning and season with salt, pepper and freshly grated nutmeg.

Preheat oven to 350°.

To assemble the lasagna, coat a 13X9’ lasagna dish with butter. Spread a layer of béchamel sauce on the bottom. Top with a layer of lasagna noodles, followed by a layer of béchamel sauce, a layer of bolognese sauce, one layer of mozzarella cheese and one layer of grated parmesan cheese.

Repeat the process until you’ve used all the lasagna noodles. On top of the final layer of noodles should go the remaining bolognese sauce and the remaining cheese.

Place the lasagna on a baking sheet to catch any drips. Cover with foil and bake for 30 minutes or until the top begins to get lightly browned.

Remove the foil and bake for another 15 minutes or until the lasagna is bubbly and the top is browned.

Sprinkle with a handful of chopped parsley and serve.