Preheat your oven to 180°C (160°C fan). Finely dice the onion, carrots, celery, and garlic and set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add the beef and lamb mince and brown well, breaking it up as it cooks. Season with old bay seasoning, lamb seasoning, thyme, rosemary, and Italian herb seasoning.

Add the diced onion, carrots, celery, and garlic to the browned mince. Cook for 5–7 minutes, stirring occasionally, until softened.

Stir in the tomato puree and cook for 2 minutes. Pour in the chopped tomatoes and red wine stock. Stir well, then reduce to a low simmer for 30–40 minutes until the sauce is rich and thickened.

To make the béchamel, melt butter in a saucepan over medium heat. Add the flour and stir continuously for 2 minutes to form a roux. Gradually whisk in the milk a little at a time until the sauce is smooth and lump-free. Season with nutmeg, salt, and pepper, and stir until thickened.

In a large baking dish, spread a layer of meat sauce on the base. Lay pasta sheets over the top, then spread a layer of béchamel. Repeat the layers, meat sauce, pasta sheets, béchamel, finishing with a final béchamel layer on top.

Scatter the mozzarella and parmesan generously over the top layer of béchamel.

Bake in the preheated oven for 35–40 minutes until golden, bubbling, and the pasta is tender. Remove from the oven and leave to rest for 10 minutes before slicing and serving.