In your food processor fitted with the blade attachment, pulse the carrots, celery and onion until finely chopped.

In a dutch oven, add olive oil, [finely chopped] carrots, celery, onions and a 1/2 teaspoon of kosher salt. Heat on medium. Stir, cover and cook (stirring occasionally) until tender, about 5 to 8 minutes.

Add in garlic, thyme and bay leaves and cook for 2 minutes.

Next add in the beef, pork and veal. Use a wooden spoon to break up the meat into crumbles -- be careful not to crush the bay leaves. Cook until no longer pink. If you notice that the meat mixture is swimming in fat, use a spoon to remove no more than half. Please don't fear the fat! Fat = flavor and you don't want to lose too much flavor or the sauce will be dull. I personally removed zero fat and this yielded a glorious robust bolognese sauce. (no regrets!)

Next add in the tomato paste and cook 2 to 3 minutes before pouring in the heavy cream. Increase the heat to medium/ medium-high and simmer until the heavy cream evaporates and is only a little creamy, about 10 to 15 minutes. Pour in the wine and continue to simmer, about 10-15 minutes until most of the wine evaporates.

Lastly, add in crushed tomatoes. Stir, cover and increase the heat to high and bring to a boil. Cover, reduce the heat to low and simmer, stirring every 20-25 minutes for 2 hours.

Allow the sauce to cool before assembling the lasagna. I prefer to make the bolognese a day in advance so the flavors can develop even more overnight. Remember to remove the bay leaves before assembling.

Layer 2: Top the mozzarella with 4 more lasagna noodles, 1/3 of the ricotta mixture, 1 cup of sauce and then 3/4 to 1 cup of the mozzarella.

Lastly layer 4: Place the last 4 noodles on top of the sauce, spoon the remaining sauce over top and sprinkle with the 2 cups Mozzarella cheese.