2 tbsp. butter
1 carrot, pared and shredded
1 lg. onion, finely chopped
3 lbs. ground beef
4 tomatoes, peeled and chopped
8 oz. tomato sauce
1 tsp. salt, optional
1 tsp. basil leaves, dried
1/2 tsp. sugar, optional
1/2 tsp. oregano leaves, dried
1/2 c. red wine
4 sheets fresh pasta

CREAM SAUCE:

4 tbsp. butter
6 tbsp. flour
1 tsp. salt
Dash nutmeg
Dash pepper
3 c. milk
1 1/2 c. Parmesan cheese, grated

Heat 2 tablespoon butter in skillet. Saute carrot, 1 clove garlic and onion, cook until soft but not brown. Add crumbled ground beef. Cook stirring frequently, until all red color is gone. Stir in tomatoes, tomato sauce, 1 teaspoon salt, the basil, sugar, oregano and wine. Bring to boiling. Reduce heat, cover and simmer 1 hour. Uncover, cook 30 minutes longer, or until sauce is thick. Skim off fat.

Preheat oven to 350 degrees. Make cream sauce. In a 2 quart saucepan melt butter. Remove from heat, add flour, salt, nutmeg and pepper. Gradually add milk, stirring constantly. Return to heat. Cook stirring until thickened. Then cook 2 minutes longer. Stir in 1/2 the grated cheese. lay one sheet of pasta in a buttered 13 x 9 inch baking pan. Spread about 1/3 of the ground meat sauce then 1/3 of the cream sauce. make 2 more layers, finishing with the cream sauce on top. Sprinkle with the remaining grated cheese.