lasagna with truffle bechamel

Ingredients

• extra virgin olive oil, 2 fluid ounces
• butter, unsalted 2 ounces
• onion, small dice 2 ounces
• carrot, small dice 2 ounces
• celerey, small dice, 2 each
• ground veal, 8 ounces
• ground pork, 8 ounces
• prosciutto, finely chopped, 2 ounces
• white wine, 4 fluid ounces
• tomato paste, 2 ounces
• beef stock, 16 fluid ounces
• parsley, 2 sprigs
• sage, 2 sprigs
• thyme, 2 sprigs
• nutmeg, ground, 1 dash
• salt, to taste
• pepper, to taste
• heavy cream, 4 fluid ounces
• 6 egg yolks
• 4 eggs
• salt, pinch
• 510 grams 00 flour or all purpose/4 cups
• more flour for dusting
• milk, 48 oz
• onion, half
• all purpose flour, 2 ounces
• unsalted butter, 2 ounces
• pinch ground nutmeg
• salt and white pepper to taste
• truffle oil, 2 tsp
• parmigiano reggiano, grated, 6 ounces
• mozzarella cheese, grated, 6 ounces