PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 5 cm wide stripe or approximately 10 cm squares. Grate the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by 0.5, about 15 minutes. Add heavy cream and nutmeg; simmer until thickened, about 5 minutes. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper. For The Bechamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a layer of pasta on top. Pour one third of the Bolognese and then one third of the Bechamel over pasta. Sprinkle quarter cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 200ºC . Loosely cover lasagne with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagne under broiler until golden brown, about 5 minutes. Let lasagne sit for 10 minutes before serving. Makes 4 servings. [COOKS March-April 1988]