I recommend making the ragu the day before not only because it needs a good few hours to cook but the flavours really develop with time so leaving it overnight will make it even more delicious.

Finely chop the carrot, celery and onion and set aside.

Heat a drizzle of olive oil in a large pan and brown the lamb. Once browned remove the lamb to a bowl using a slotted spoon and pour all of the fat into a separate bowl (discard once solidified).

Next, add about 1 tablespoon of olive oil to the pan and saute the soffritto (carrot, celery and onion) on a medium-low heat until soft but not browned. Do this slowly to develop flavour (about 10 minutes).

Once softened, add the garlic and saute for about 1 minute. Add the drained lamb back to the veg and stir to combine. Add the red wine and let it reduce for about 2-3 minutes until you can no longer smell the alcohol.

Add the tomato, half of the chicken stock, bay leaf and rosemary sprig. Stir to combine and let it simmer for 4 hours uncovered adding the remaining stock half way through. If the sauce reduces too much you can add more water.

Tip the flour on a clean work surface and make a large wide well in the middle. Add the eggs to the well and scramble them with a fork.

Using your fork start incorporating the flour into the egg a little at a time until a rough dough forms. Use your hands to bring it together and knead it for 10 minutes.

Pasta tip: the hydration of your pasta can vary depending on the size of your eggs/humidity. If it seems very sticky you can incorporate more flour a little at a time and if too dry you can wet your hands to knead the dough adding in more moisture.

Once kneaded, wrap your dough in plastic wrap (cling film) and let it rest for at least 30 minutes.

Add the butter to a saucepan on a medium heat. Once melted, add the flour and whisk into the butter for around 1 minute to create a roux.

Next, add half of the milk whilst whisking until smooth and lump free. Once thickened, add the rest of the milk and whisk until smooth and thickened.

Add a pinch of salt, pepper, nutmeg and the grated Pecorino cheese, stir until the cheese has melted and set aside.

Bring a large pot of water to a boil and salt it well.

Meanwhile, set up your pasta machine and set it to the widest setting (usually number 0). Cut your dough in half keeping one half wrapped in plastic wrap.

Flatten the other half so it’s easier to pass through your pasta machine and pass it through the widest setting. Fold one end of the dough to the middle and the other end right over that as if you were creating a leaflet. Flatten the dough and pass it through the widest setting again. Repeat this one more time.

Next, roll your dough once through each setting up until the 3rd last number (usually number 7). You may need to lightly dust the pasta dough, surface and pasta machine with flour if it feels too sticky.

Cut the pasta in sheets big enough to fit your lasagna dish. Blanch them in the boiling water (about 2 or 3 at a time) for 1 minute then transfer them to a clean kitchen towel. Let them dry out for a few seconds.

Repeat this with the second half of the dough. Tip: I find it easier to start assembling the lasagna with half of the blanched pasta before rolling out the rest.

If baking straight away pre-heat the oven to 200C (400F).

Spread a thin layer of ragu on the bottom of your baking dish and lay the first layer of pasta sheets on top (you can cut any excess pasta).

For the next layer, spread out a large spoonful of ragu and a ladleful of bechamel spreading it out on top of the ragu. Continue the layering until you have used up all the ingredients (you should get 6 layers) making sure the final layer is a little ragu and a generous amount of bechamel. Top with a grating of Pecorino cheese and bake uncovered for 30-40 minutes until golden and bubbling.

Let the lasagna rest for 10 minutes before cutting and serving.