For the seasoning:
Begin with the preparation of the ragù, as it demands a slow, patient simmering. Finely mince the lard (or pancetta) on the cutting board alongside the onion, carrot, and celery. In a spacious casserole, ideally of terracotta or cast iron, warm a thread of extra virgin olive oil and gently sauté this aromatic battuto of lard and vegetables over a whisper of heat until the onion turns translucent. Meanwhile, hand-cut the beef and pork into very small cubes (do not resort to minced meat). Carefully clean the chicken giblets and dice them into tiny morsels. Introduce the beef and pork to the soffritto, searing them over a lively flame to seal in their juices. Once the meat has changed color, add the chicken giblets and let them marry with the flavors for a few minutes. Deglaze with white wine and allow the alcohol to evaporate completely. Dissolve the tomato paste in a small amount of warm water or broth and stir it into the meat. Finally, pour in the tomato passata (or fresh tomatoes, parboiled and sieved). Season with salt and pepper. Lower the heat to its absolute minimum, cover with a lid left slightly ajar, and let it simmer gently for at least three hours. Should the sauce dry too much, ladle in a little hot broth at a time. The final reward must be a dense, velvety, and full-bodied ragù.

For the fresh pasta:
While the ragù is slowly simmering, dedicate yourself to the art of the dough. Mound the flour and semolina on a wooden pastry board. Create a hollow in the center and break the eggs into it, adding a pinch of salt and a drizzle of extra virgin olive oil. With a fork, gently beat the eggs, gradually drawing in the flour from the inner walls. Once the dough begins to find its form, knead it vigorously by hand for about ten minutes, until it becomes smooth, supple, and elastic. Wrap the dough in cling film and let it rest at room temperature for 30 minutes, allowing the gluten to relax. Afterward, roll the dough with a rolling pin or a pasta machine into a thin, yet substantial, sheet. Cut the pasta into rectangles to fit your baking dish. Bring a pot of salted water to a boil with a spoonful of oil (to prevent the sheets from sticking). Blanch the pasta rectangles a few at a time for one minute, drain them, and immediately plunge them into cold water to halt the cooking. Lay them pristine on a clean cotton tea towel to dry.

For the béchamel:
In a small saucepan, gently melt the butter over low heat. Remove from the flame and whisk in the sifted flour, stirring vigorously to prevent any lumps, creating a golden roux. Return to the heat and toast the mixture for a minute until it turns pale gold. Pour in the warm milk in a slow, steady stream, whisking continuously. Bring to a boil and let the sauce thicken for a few minutes until it achieves a velvety, enveloping consistency, fluid yet noble. Season with salt and a generous grating of fresh nutmeg.

The Assemblage:
Secure a rectangular baking dish and spread a few spoonfuls of ragù and a veil of béchamel over the bottom. Lay the first sheet of fresh pasta to completely cover the base. Dress with an abundant layer of ragù, beautifully distributing the morsels of meat, a few spoonfuls of béchamel placed here and there, and a snow of Parmigiano Reggiano. Continue to layer—pasta, ragù, béchamel, cheese—until all components are harmoniously spent. The final crowning layer must be enveloped in ragù and a generous dusting of Parmigiano Reggiano. Preheat the oven to 180°C and bake for approximately 40 minutes, until a golden, crackling, and irresistible crust forms on the surface.