For the meat sauce, heat the olive oil in a large saucepan and cook the onions, carrot and celery for 5 minutes on a medium heat. Add in
the minced beef and continue to cook for a further 5 minutes stirring continuously until coloured all over. Season with salt and pepper and
cook for a further 5 minutes stirring occasionally.

Pour in the wine, stir well and continue to cook until the wine has evaporated. (Approx 3 minutes). Add in the sieved tomatoes with the
tomato puree, lower the heat and continue to cook for 1 hour, lead off, until you get a beautiful rich sauce. Stir occasionally. (After about
30 minutes, taste for seasoning).

In the meantime, to make the béchamel sauce, melt the butter in a large saucepan on a medium heat. Stir in the flour and cook for 1
minute until becomes a light brown colour. Gradually whisk in the cold milk, reduce the heat and cook for 10 minutes whisking constantly.

Once thickened, stir in half of the parmesan cheese with the nutmeg and the pesto that you previously prepared. Season with salt and
pepper and set aside to slightly cool. Spread a quarter of the béchamel sauce on the bottom of a deep ovenproof dish measuring approx
30x25cm. Lay 4 lasagne sheets on top and if necessary cut them to fit the dish. Spread over half of the meat sauce then top with a third
of the remaining béchamel sauce.

Lay 4 more sheets of lasagne on top and cover with the remaining meat sauce. Spread over half of the remaining béchamel sauce. Add
a final layer of lasagne sheets and gently spread the rest of the béchamel on top making sure that you completely cover the lasagne sheets.

Sprinkle with the remaining parmesan and scatter over the cubed butter. Freshly ground some black pepper over the whole lasagne.

Cook on the bottom of a preheated oven at 180º for 30 minutes then place the dish in the middle of the oven, higher the temperature to
200º and continue to cook for a further 15 minutes until golden and crispy all over.

Add in the chilli, capers and olives and continue to cook for a further 3 minutes. Continue to stir.

Pour in the cherry tomatoes, stir well and gently simmer for 8 minutes with the lid off, stir every couple of minutes. Once ready, season
with salt, remove from the heat and set to one side.

In a large saucepan, cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less
then instructed on the packet”.

Once the pasta is cooked, drain and tip back into the same pan where you cooked it.

Pour over the puttanesca sauce and stir all together for 30 seconds allowing the flavours to combine properly.

Serve immediately without any kind of cheese sprinkled on top.