Baked Lasagne With Meat And Cream Sauce

• 1/4 lb. smoked ham, coarsely chopped
• 1 c. coarsely chopped onions
• 1/4 c. coarsely chopped carrots
• 1/2 c. coarsely chopped celery
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 3/4 lb. ground beef
• 1/4 lb. lean pork, ground twice
• 1/2 c. dry white wine
• 2 c. beef stock
• 2 Tbsp. tomato paste
• 2 Tbsp. butter
• 1/2 lb. chicken livers
• 1/2 lb. lasagne
• pinch of nutmeg, salt and pepper

1. Preheat oven to 350u0b0.
2. Butter bottom and sides of a 9 x 12 x 3-inch casserole.
3. Cook the lasagne and drain on paper towel. Combine first 4 items and chop
4. to very small pieces.
5. Melt butter in skillet. Add veggies.
6. Cook until lightly browned, then transfer to saucepan.
7. Heat oil and cook meats.
8. Add wine to meats; increase heat to boil.
9. Cook until liquid (broth) is gone and add to veggies.
10. Cook livers in butter 3 to 4 minutes until firm and light brown.
11. Dice and add to sauce 10 minutes before done.
12. Add seasoning.

ham, onions, carrots, celery, butter, olive oil, ground beef, lean pork, white wine, beef stock, tomato paste, butter, chicken livers, lasagne, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739356 (may not work)