Filling: Fry off veg in oil and butter until softened, add meat and fry until brown.
Deglaze pan with wine, add stock, garlic, bay leaves and season.
Add tomatoes, paste and milk and bring to boil.
Cover and simmer for 2- 3 hours, stirring frequently to avoid sticking to pan.

Pasta: Mix all in a mixer until soft and elastic (10 minutes)
Roll into a ball, cover with cling film and refrigerate for 30 – 60 minutes.
Roll into 1mm sheets, cut about the same size as the cooking tray/dish.
Let sheets air dry for 30 – 60 minutes.

Layering: Bechamel, pasta, meat until all ingredients used. Top with cheese.
Cook at 180C for 30 mins, or until cheese is browned.

Nonna would be proud!