You have options to make your own pasta or make with pasta from your local market.

Chop the onion, celery and carrot very finely.
Heat the olive oil in a pan and lightly brown the garlic cloves.
Cut Bacon into small cubes and fry in pan.
Add vegetables and simmer over low heat.
When bacon and vegetables are browned, add the ground beef and cook until that is browned as well.
Add red wine and stir gently until it evaporates.
Pour in the tomato sauce and then season to taste with salt & pepper.
Remember, traditionally Bolognese should be cooked over low heat for at least two hours, while stirring every 15-20 minutes (while sipping some vino of course).

To make this properly, remember the butter and flour components should each weigh the same.
Melt the butter in a saucepan. When the bubbles from the surface decrease, you know the excess liquid has evaporated.  At this point, add all of the flour all at once quickly whisk until the mixture is smooth and lump free. Keep on the heat for three more minutes while constantly stirring.  Now, pour the cold milk in all at once and whisk quickly.

Keep stirring until a fairly thick consistency is developed. Add a pinch of salt and nutmeg, then turn heat off and cover with a lid for five minutes.
Whew, time for a sip or two of vino.... Maybe the La Catola or a Sangiovese.

And now for " Il Gran Finale"......
Pour the first layer of Bechamel Sauce into a baking pan, such as a 9" x 13" Pyrex.  
Place a layer of Lasagna sheets, then Bolognese, Mozzarella, Lasagna sheets, another layer of Bechamel, Bolognese, and Mozzarella.  One more layer of Lasagna and cover with Bechamel and Mozzarella. Repeat until your pan is full.
Place into your preheated oven at 380 degrees for 30-40 minutes,.. until golden brown in the top.
Now it's time to sit and relax and enjoy a glass of Colagrossi Sangiovese or maybe a La Catola, our Cabernet and Sangiovese blend.  Saluté