2 medium carrots, peeled and cut into chunks
½ cup dry white wine
1 cup water
Spoon into the large bowl with the cooked vegetables.
Repeat with the rest of the beef, then spoon into the bowl with the cooked vegetables.
Repeat with the pork and veal and brown; leaving in pan.
Return the browned beef and vegetables to the pot.
Add the chicken stock, water, and tomato paste; mix in well.
Simmer very gently, partially covered, for 2 hours, stirring occasionally.
1 cup freshly grated Asiago cheese
1 lb fresh lasagne sheets
Sprinkle the last of the grated cheeses over the top.
Remove foil and continue to bake another 15 minutes.