Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, brown the ground beef and pork over medium heat until no longer pink. Remove any excess fat.
Add the chopped onion, garlic, carrot, and celery to the skillet. Sauté until the vegetables are tender and the onion is translucent.
Stir in the crushed tomatoes, tomato paste, beef or vegetable broth, and red wine (if using). Mix well.
Add the dried basil, dried oregano, sugar, salt, and pepper. Simmer the sauce for about 20 minutes, allowing the flavors to meld together. Adjust the seasoning if needed.
In a separate bowl, combine the ricotta cheese with half of the grated Parmesan cheese. Mix well.
To assemble the lasagna, spread a thin layer of the Bolognese sauce on the bottom of a 9×13-inch baking dish.
Place 3 lasagna noodles over the sauce, slightly overlapping. Spread a layer of the Bolognese sauce over the noodles, followed by a layer of the ricotta cheese mixture, and a sprinkle of mozzarella cheese.
Repeat the layers with the remaining ingredients, ending with a layer of Bolognese sauce on top. Sprinkle the remaining mozzarella and Parmesan cheeses over the sauce.
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