Lasagne bolognese

1 What you need

1.1 Utensils

• Chopping board
• Sharp knife
• Pan
• a small pot
• square refractory dish/casserole suited for using in the oven

1.2 Ingredients

1.2.1 Meat sauce:

• 20 oz pork shoulder
• 6 oz of pancetta, diced
• 3 onions
• 2 tablespoons of olive oil
• 4 celery stalks
• 3 carrots
• 2 large cans of diced tomatoes
• 6 cloves of garlic
• 1 cup of white wine
• 2 teaspoons Worcestershire Sauce
• 2 tablespoon ketchup
• 1 teaspoon balsamic vinegar
• 1 cup of beef broth 
• salt
• pepper
• a tablespoon of butter
• Lasagne sheets - buy or make some yourself

1.2.2 Sauce:

• 5 tablespoons butter
• 5 tablespoons of flour
• 1 cup of milk
• 2 oz of grated Parmegiano
• a dash of nutmeg

2 What you need to do

Meat sauce:

1. Chop celery, carrots and onions into small cubes
2. Finely cut the garlic
3. Fry the pork shoulder and panchetta in a searing hot pot with a dash of olive oil until browned
4. Remove the meat from the pot 
5. Add a spoonfull of oil to the pot
6. Add the celery, carrots and onions to the pan with a pinch of salt and pepper
7. Fry the vegetables while stirring for one minute 
8. Add the Worcestershire Sauce and the balsamic vinegar and keep stirring for a minute more
9. Add the ketchup and keep stirring while adding the garlic
10. Add the white wine to the mix
11. Add the meat back into the pot
12. Add the diced tomatoes and beef broth and let it simmer for at least one hour

Sauce:

1. Melt the butter in the small pot
2. Add the flour slowly while stirring
3. When all the flour has been added, slowly add milk while stirring (make sure it combines)
4. when all the milk has been added, dump in most of the parmegiano, and a dash of nutmeg and stir

Lasagne:

1. Use a bit of butter to coat your casserole/refractory dish
2. Place a layer of lasagne sheets on the bottom, then a layer of meat sauce and then a layer of cheese sauce
3. Continue building layers until you’ve used the ingredients (aprox 3-4 layers) - you should end up with a cheese sauce layer on top
4. Sprinkle a bit of parmegiano on top and place in a hot oven 180 °C / 356 °F for 35 minutes (5-7 minutes less if you’re using fresh lasagne sheets)