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Cook the broccoli in a pan of boiling water until soft, then remove with a slotted spoon and keep the cooking water over a low heat.

Heat the olive oil in a large pan, then fry the garlic and chilli flakes until fragrant. Add the cooked broccoli, along with a spoonful or two of the cooking water, then cover and continue cooking very gently for a few more mins. Use a potato masher to gently mash the broccoli and garlic together.

Meanwhile, cook the penne in the reserved broccoli water until al dente, then drain, add to the broccoli mix and toss well to combine. Serve with a drizzle of olive oil and a generous grating of parmesan.

To make the bolognese sauce, heat the olive oil in a large casserole dish over a medium heat, then fry the onion, carrot and celery until translucent. Add the garlic and cook for another min, then mix in the bacon, beef and pork mince and fry until golden brown. Stir in the white wine and cook until most of the liquid evaporates, then mix in the chopped tomatoes, tomato purée, nutmeg and plenty of black pepper. Bring to a boil, then reduce to a very low simmer, partially cover and leave on a very low heat for at least 4 hrs (the longer the better). Season to taste.

For the white sauce, melt the butter in a large saucepan, without letting it brown. Mix in the flour and cook for around 2 mins, then remove the pan from the heat and add the milk in small batches, stirring thoroughly between each addition to avoid lumps. Return the pan to a low heat and stir continuously for around 10 mins until thickened. Remove from the heat when the sauce lightly coats the back of a spoon (it will thicken further as it cools), then add the nutmeg and season to taste.

Heat the oven to 180C/160C fan/gas 4. Add two parts bolognese to one part white sauce to the base of a large baking dish and roughly mix together. Sprinkle over some of the parmesan and add some chunks of the ricotta, then cover with a layer of two or three lasagne sheets. Repeat until you reach the top of the dish. Aim for 5-8 layers with the final layer being just sauce and cheese.

Scatter the butter across the top and bake in the middle of the oven for 45-50 mins until golden and crisp on top. It can be cooked 1-2 days in advance, then stored in the fridge and reheated.