Prepare the sauce in a large pot by browning (to a golden brown) the onions, celery and carrots in oil. Cook for about 7 minutes. Meanwhile, in a nonstick pan, fry the minced meat, stirring well until it is golden brown and then drain the excess fat. Add the meat to the vegetables, along with the red wine. Let evaporate. Add the chopped tomatoes and the tomato paste. Bring to a boil and, if necessary, add a bit of water to finish cooking without letting the sauce stick to the pan. Then add the mixed herbs, salt and pepper to taste. The sauce should simmer for at least 45 minutes. When the sauce is ready, ladle into a baking dish and begin to layer, one on top of the other, layers of lasagna, meat sauce, béchamel sauce and grated Parmigiano Reggiano. Finish with a little meat sauce and béchamel sauce mixed together and a good sprinkling of Parmigiano Reggiano cheese. Bake at 400º F for about an hour. Allow to cool for at least 10 minutes out of the oven before making the portions. Serve on a bed of sauce with a sprinkling of grated Parmigiano Reggiano.