Meat sauce: heat oil (1 tbsp), cook onion (1/2) and carrot (1) 8-10 min until soft; add garlic (2) 1 min. Add beef (340 g) and pork (150 g), brown, then wine (120 ml) to deglaze.
Add passata (350 g), crushed tomatoes (200 g), tomato paste (2 tbsp), stock (480 ml), oregano (1 tsp), basil (1 tsp), salt and pepper and sugar (1/2 tsp). Simmer covered 20-30 min until thickened.
White sauce: melt butter (4 tbsp), off heat whisk in flour (30 g) 30 sec. On low, whisk in milk (840 ml) a cup at a time until smooth; cook on medium 6-7 min until it coats a spoon. Off heat stir in parmesan (90 g), season.
Assemble in 23x33cm dish: 1 cup meat sauce, sheets (250 g), then 2 cups meat sauce + 1 cup white sauce + half the mozzarella (250 g). Repeat. Top with remaining sauces and mozzarella (250 g).
Bake at 180°C for 25 min until golden and bubbling. Garnish with parsley (2 tbsp), rest 10 min before slicing.