For the beef ragout:

2 tablespoons/30 ml olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 large sprig fresh thyme
1 bay leaf
1 pound/480 g ground beef
2/3 cup/145 ml dry red wine
One 28-ounce/794-g can peeled whole tomatoes, coarsely crushed
Salt and freshly ground black pepper

For the tomato sauce:

2 tablespoons/30 ml olive oil
1 shallot, finely chopped
2 garlic cloves, minced
2 large sprigs fresh thyme
1 bay leaf
1/2 cup/110 ml dry white wine
1 1/2 pounds/690 g ripe heirloom or plum tomatoes, coarsely chopped
Salt and freshly ground black pepper

For the béchamel sauce:

4 tablespoons/56 g butter
1/3 cup/50 g all purpose flour
3 cups/720 ml whole milk
Freshly grated nutmeg, to taste
Salt and fresh ground pepper
Eight 5x5-inch/13x13-cm fresh lasagna sheets
1/3 cup/25 g freshly grated Parmesan cheese