When we assembled the lasgana we used the general method: sauce, noodles, cheese, sauce noodles cheese and so on. Sometimes the old fashioned way is the best way to go.
- 1/8 cup extra-virgin olive oil
- 1/4 cup pancetta
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 ribs celery, finely chopped
- 2 pounds ground beef
- 1/2 cup dry red wine
- One 28 ox can tomato puree
- 1 teaspoon dried oregano
- salt and pepper
In a large heavy pot heat the olive oil over med heat and add the pancetta, cook for about five minutes.
Turn up the heat to medium high and add the carrot, onion and celery, cooking until the veggies are softened. Add the garlic and cook for another minute and then add the beef. Break up the beef and cook until the meat is completely browned. Add the wine and allow to simmer until the liquid is cooked off.
Stir in the tomato pure along with a cup of water. Bring to a simmer and add the oregano and salt and pepper to taste. Partially cover and allow to simmer over a low heat while stirring occasionally until thickened. This should take at least thirty minutes, or up to two hours.
Once the sauce is cooked taste and season with salt and pepper to taste.