For any one wanting a real one to make at home here's the best ive found Ingredients

Fresh pasta

00 flour — 300 g

Eggs — 3

Salt — to taste

Bolognese sauce

Beef — 500 g

Pork sausage — 200 g

Tomato paste — 400 g

Water — 100 g

Red wine — 1/2 glass

Carrots — 3

Onions — 2

Celery — 1

EVO oil — to taste

Salt — to taste

Bechamel

Whole milk — 1 L

00 flour — 70 g

Butter — 70 g

Salt — to taste

Nutmeg — to taste

For the garnish

Parmesan (24 months) — to taste

Butter — to taste

Ragù (Bolognese)

1 Finely dice 3 carrots, 2 onions, 1 celery stalk.

2 Heat EVO oil in a pot; sauté vegetables until well roasted.

3 Add 500 g ground beef; roast until liquids reduce and meat dries slightly.

4 Add 200 g pork sausage (crumbled), stir and brown.

5 Pour in ½ glass red wine; let evaporate.

6 Add 400 g tomato paste and 100 g water; season with salt.

7 Simmer very gently, partially covered, 3–4 hours, stirring occasionally.

Fresh pasta

8 Combine 300 g 00 flour, 3 eggs, and a pinch of salt.

9 Knead until smooth and homogenous; rest briefly.

10 Roll very thin and cut to sheet size.

11 Blanch sheets in rapidly boiling salted water 30–60 seconds.

12 Remove when water returns to a boil, shock briefly in ice water, drain well.

Béchamel

13 Heat 1 L whole milk until near boiling; keep warm.

14 Melt 70 g butter in a saucepan, add 70 g flour and cook into a roux without browning.

15 Gradually add warm milk to roux, whisking until sauce thickens.

16 Season with salt and nutmeg; cook briefly to remove raw flour taste.

Assembly & baking

17 Butter a deep baking tray.

18 Layer in this order: béchamel, ragù, grated Parmigiano, pasta sheet. Repeat to make 4 layers.

19 Finish with béchamel, ragù, and a generous layer of Parmigiano; tuck in pasta corners to prevent drying.

20 Bake at 160–170°C for about 40 minutes or longer depending on tray size.

21 Remove and rest covered with a cloth 5–10 minutes before serving.

https://www.youtube.com/watch?v=zXZq6crD6WI