For the meat sauce:
For the béchamel sauce:
Sauté gently the chopped vegetables in the oil, add the minced meat and brown it, stirring frequently. Add the red wine and let it evaporate, then add the tomato paste diluted in a little stock, 1 bay leaf and 1 sage leaf. Add salt and pepper and cook for about 25 minutes. Heat the milk in a saucepan; in another melt the butter, add the flour and lightly toast it. Remove it from the heat and add the milk slowly, stirring with a whisk. Return it to the heat and stir over a low heat for about 10 minutes or until it begins to thicken. Season with salt and a pinch of nutmeg. Cook the sheets of egg pasta in boiling salted water, drain slightly al dente and dry them on a tea-towel. Place a thin layer of béchamel on the bottom of an oven-dish, put a layer of pasta, cover with the béchamel and then add a layer of the meat sauce and grated Parmesan. Repeat the layers until all the ingredients are used and finish the top with the meat sauce and grated parmesan. Cook in a pre-heated oven at 180°C for 25 minutes.