Lasagne Al Forno

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This is delia smith's version of lasagne. I'm used to the american version of lasagna that is smothered in red sauce, but in england it is more traditional to have a bechamel sauce. It takes a while, but it's worth it! Cooking time is mostly inactive.

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Steps

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In a large saut pan , heat 1 tablespoon oil over medium heat.

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Add onion and fry for about 10 minutes.

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While the onion is cooking , chop the pancetta.

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The best way to do this is to roll it up , cut lengthwise then across.

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Once onion is softened , add the pancetta and cook for another 5 minutes.

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Place the pancetta and onion in a 6 quart dutch oven , add another tablespoon of oil to the saut pan and return to heat.

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Add the ground beef and cook until browned.

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Transfer to the dutch oven , add another tablespoon of oil to pan and return to heat.

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Add the ground pork and brown.

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Once pork has browned , add it to the dutch oven.

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Preheat oven to 275f.

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Place dutch oven on burner and stir ingredients together.

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Add the tomatoes , tomato pure , red wine , salt , pepper , and about nutmeg , grated.

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Stir all ingredients together and bring to a simmer.

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While bringing mixture to a simmer , tear half of the basil leaves from the stem , tear or chop the leaves and add them to the pot.

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As s.

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Ingredients

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lasagna noodle, mozzarella cheese, parmigiano-reggiano cheese, ground beef, ground pork, pancetta, extra virgin olive oil, white onion, garlic cloves, chopped tomatoes, tomato puree, red wine, whole nutmeg, salt, fresh ground black pepper, fresh basil, milk, butter, flour, pepper, heavy cream