Day 1: Make the bolognese sauce: In a food processor, pulse onion, carrots, celery, and garlic until finely chopped. Heat a Dutch oven over medium-high heat, coat with oil, and add the chopped vegetables. Cook until evenly brown, about 15 minutes.

Add the ground beef and season with salt and pepper. Brown the beef well for another 15 minutes. Add the tomato paste and cook for 3 to 4 minutes. Add the red wine and scrape up any stuck bits in the pan. Cook until reduced by half, about 5 minutes.

Add water until it is about 1 inch above the meat. Toss in the bay leaves and thyme, bring to a low simmer, and cook for 3 to 4 hours, adding water as needed.

Day 2: Make your pasta: Combine all pasta ingredients in a food processor and run until it forms a ball. Let it rest for an hour.

Roll out the pasta using a pasta roller, then cut into square shapes. Boil the pasta for 1 to 2 minutes, then cool in ice water.

Make the béchamel: Melt butter, add flour, and stir until smooth. Gradually add milk while whisking. Add salt, garlic, nutmeg, and pepper, and simmer for 10 minutes.

Preheat oven to 400 degrees. In a baking dish, spread béchamel, layer noodles, add bolognese, more béchamel, and Parmesan. Repeat layers, finishing with pasta and remaining cheese.

Bake for 30 to 45 minutes until bubbly and browned. Let rest for 10 to 30 minutes before serving.