Fresh pasta noodles or 1/2 lb. dry lasagna noodles
1 onion
1/2 carrot
1/2 rib celery
1 clove garlic
2 tbsp. butter
1/2 lb. ground pork
1/3 c. white wine
1/3 c. heavy cream
1/8 tsp. grated nutmeg
6 fresh Italian plum tomatoes or 1 c. canned
Salt and pepper
3 tbsp. butter
1/4 c. flour
2 c. milk
3/4 c. freshly grated Parmesan cheese

Dice the onion, carrot and celery and mince the garlic. Melt the 2 tablespoons of butter in a saucepan over medium heat. Add the pork and cook just until it loses its pink color, about 3 minutes. Add the onion, carrot and celery and cook until tender, about 5 minutes. Add garlic and cook 1 minute. Add wine, stirring with a wooden spoon to deglaze bottom of pan, and simmer until reduced by 1/2, about 15 minutes. Add heavy cream and nutmeg and simmer until thickened, about 5 minutes. Stir in tomatoes, including their juice, breaking them up with a spoon. Cover and simmer over low heat for 2 hours, stirring occasionally. Season with salt and pepper. Melt 3 tablespoons butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat and season with salt and pepper. Simmer for 20 minutes. Cook pasta in a large pot of boiling, salted water until tender, about 3 minutes if using fresh pasta. Drain and refresh under cold water. Pour a thin layer of meat sauce into the bottom of baking dish. Arrange a layer of pasta on top. Pour 1/3 of the meat sauce and then 1/3 of the cream sauce over pasta. Sprinkle 1/4 cup Parmesan cheese over all. Make 2 more layers. Lasagna can be made to this point a day ahead. Heat oven to 400 degrees. Loosely cover lasagna with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagna under broiler until golden brown, about 5 minutes. Let sit 10 minutes before serving. Serves four.