Steps

• Prepare the sauté with celery, carrot, and onion. Put the sauté in a pan with oil and clove. Let it cook for 5 minutes, adding a pinch of salt and 2 tablespoons of water to prevent the vegetables from browning.

  Add the meat and mix well until the meat is well separated.

  Cook for 10 minutes over low heat, then add the peeled tomatoes previously passed through a food mill.

  Adjust the salt.

  Let it cook for 20-30 minutes, then add the tomato puree and 1 glass of water.

  Bring to cook, about 1 hour.

  Let it cool well

• Flour fountain on a wooden pastry board if possible. Break the eggs in the center of the flour.

  Lightly beat the eggs with a fork then gradually start mixing in the flour.

  Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.

  Then work the dough well until you get a smooth and homogeneous mixture.

  Form the dough ball and let it rest for half an hour covered with plastic wrap.

  Roll out the dough on the always well-floured pastry board, moving the rolling pin in all directions.

  Roll the pasta into a thin sheet and roll it starting from the edge facing down without pressing.

  Cut the lasagna sheets and let them dry in the air.

• Bring a large pot of water to a boil with a pinch of salt. Blanch the lasagna sheets for about 1 minute. Drain and let dry on a cloth.

  Grease a 12×8 inch baking dish with butter.

  Pour one or two ladles of sauce and spread well on the bottom. Arrange the lasagna sheet. Sprinkle with one or two ladles of sauce and dust with parmesan. Add mozzarella and cover with another sheet.

  Proceed in the same way until the baking dish is filled, about 5 or 6 layers.

  Bake in a preheated static oven at 350°F for about 1 hour or until a crunchy and golden crust forms.

  Remove from the oven and let rest for 10 minutes. Cut and serve immediately.