Lasagne

4 small carrots, grated

2 onions, chopped

stems from 1 bunch parsley,

finely chopped

2 tbsp chopped thyme

3 garlic cloves, chopped

100 g good quality pancetta

or bacon, chopped

2 tbsp olive oil

500 g pork and veal mince

¼ cup tomato paste

½ tsp each nutmeg, allspice, and

white pepper

½ cup red wine

1.2 kg whole tomatoes (3 x 400 g cans)

1 cup (250 ml) beef stock

1 Parmesan rind

1 cup milk

50 g butter

dried lasagne sheets

150 g shredded melty cheese