Lasagna Bolognese

Layers of fresh pasta sheets alternating with slow-cooked meat ragù and béchamel sauce, baked until bubbling.

Ingredients

• 700g ground pork
• 2 cups fresh lasagna sheets
• a handful of minced garlic
• 1 tsp cracked black pepper
• 1/4 cup extra-virgin olive oil
• a generous handful of San Marzano tomatoes
• a handful of fresh parsley, chopped
• a generous spoonful of mascarpone
• 400ml whole milk
• 1 tsp dried oregano

Instructions

1. 1

   Pat the guanciale dry, season generously with salt, pepper, and fennel seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the guanciale until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the dried oregano and carrots, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the guanciale to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the guanciale is tender and cooked through, roughly 1 hr 30 mins.

7. 7

   Stir in the pine nuts, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the rosemary and serve hot alongside arborio rice.

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