In a large pot, heat a splash of olive oil over medium heat. Add the finely chopped onions, followed by the minced garlic. Sauté until softened and fragrant. Next, throw in the bacon, letting it crisp slightly.

Once the bacon is golden, add the minced beef and pork. Cook until browned, breaking the meat into smaller pieces with a spoon. This will take about 10 minutes.

Now, add the diced carrots and chopped celery. Cook for another five minutes until the vegetables begin to soften. Stir in the tomato paste, allowing it to caramelize for a couple of minutes.

Next, pour in the cans of plum tomatoes and the cup of red wine, mixing everything together. Toss in the rosemary and bring the pot to a gentle simmer. Let it cook for about 45 minutes. This simmering time helps deepen the flavors while you can enjoy the aroma wafting through your kitchen.

While the meat sauce simmers, let’s make that creamy white sauce. In a separate saucepan, add the sliced leeks with a drizzle of olive oil. Cook until softened, about five minutes.

Sprinkle in the flour, stirring constantly for a minute. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens. This should take about 10 minutes.

Remove from heat, then stir in the cheddar cheese, freshly grated nutmeg, and bay leaves. Set aside.

Grab a large baking dish. Start with a layer of meat sauce, followed by a layer of lasagna sheets. Next, spread a layer of your white sauce. Repeat these layers, finishing with a generous layer of meat sauce on top. Make sure to leave room for the cheese topping.

Preheat your oven to 190°C (375°F). If you like, sprinkle more cheese on top for an extra cheesy crust. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and let it bake for an additional 15 minutes until golden and bubbly.

Once out of the oven, resist the urge to dive in immediately. Let it rest for about 15-20 minutes. This makes serving easier and allows flavors to settle.