First make the Béchamel sauce: in a pan start warming up the milk; in a separate pan melt the butter, then slowly add the flour to the melted butter stirring or whisking continuously to avoid the formation of lumps. When the milk is warm, add the grated nutmeg and a pinch of salt, stir it, then slowly add it to the butter and flour sauce until it’s all blended into a smooth sauce. Increase or decrease the flour/milk to make it thicker or more liquid. Set aside.

Finely chop the celery, onion carrot and garlic.

Heat the oil in a large saucepan and add the chopped vegetables. Sauté until the vegetables are soft. Add the mince and let it go brown. I tend to add the stock cubes too at this stage, so the mince takes on the flavour whilst cooking.

When the mince is thoroughly cooked, add the wine and let it evaporate. Then add the tomatoes and cook for about another 20-30 mins. (see tips)

Heat the oven to 180C/160C fan/gas 4

Spread a spoonful of the meat sauce over the base of a baking dish.

Cover with a single layer of pasta sheets, snipping them to fit if needed, then top with a quarter of the bechamel sauce. Spoon over a third of the meat sauce, add a few slices of mozzarella and scatter over a little parmesan cheese and pepper.

Repeat the layers – pasta, meat, bechamel, mozzarella, pepper and Parmesan – two more times to use up most of the meat sauce or until you get to the top of the baking dish. Then add a final layer of pasta, the remaining béchamel, meat sauce and Parmesan.

Cover with foil and put it in the oven for 30 minutes, then take off the foil and cook for another 30 minutes until it's bubbling and crispy on the top.