Pasticcio Lasagnette(Messy Lasagna)

• 6 pieces imported dry porcini mushrooms
• 1/2 c. beef broth
• 1 small onion
• 1 carrot, washed and scraped
• 1 stalk celery, washed and scraped
• 2 Tbsp. salt
• 1/4 c. plus 2 Tbsp. olive oil
• 8 Tbsp. butter
• 1/2 tsp. chopped fresh Italian parsley
• 1 1/2 tsp. chopped fresh basil (1/2 tsp. dried)
• 3 Tbsp. dry red wine
• 1/4 c. flour
• 1/4 lb. Fontina, Mozzarella or other soft cheese, thinly sliced
• 1 c. plus 2 Tbsp. heavy cream
• salt
• pinch of freshly grated nutmeg
• pinch of ground ginger
• 3/4 c. grated Parmesan cheese
• 1 lb. lean chopped beef
• 2 Tbsp. tomato paste
• 2 Tbsp. water
• freshly ground black pepper
• 1 lb. lasagnette (fresh or dried)
• 3/4 lb. fresh spinach
• 1/4 lb. mortadella or ham, thinly sliced

1. Preheat the oven to 375u0b0.
2. Wash the mushrooms well under lukewarm water, then soak them in beef broth until ready to use. Puree the onion, carrot and celery together in a food processor or blender.
3. Bring the water and 2 tablespoons of the salt to a boil in a stockpot or kettle over medium heat for the pasta.
4. Heat 1/4 cup of the olive oil in a saucepan and melt 1 tablespoon of the butter in it.
5. Add the veggie mixture, parsley and basil. Cook 5 to 6 minutes, stirring or until veggies are softened. Add the red wine and cook until it evaporates, about 2 minutes. Add the beef and mix well with all the other ingredients. Cook over a low heat, stirring occasionally.

porcini mushrooms, beef broth, onion, carrot, stalk celery, salt, olive oil, butter, fresh italian parsley, fresh basil, red wine, flour, cheese, heavy cream, salt, nutmeg, ground ginger, parmesan cheese, lean chopped beef, tomato paste, water, freshly ground black pepper, lasagnette, fresh spinach, mortadella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468639 (may not work)