Lasagne alla norcina

Ingredients

50 g celery
50 g carrots
50 g onion
100 g extra-virgin olive oil
100 g prized black truffle
1 anchovy
1 clove of garlic
600 g finely minced meat (chicken, veal, pork)
Fine salt to taste
White wine to taste

Method

Prepare a soffritto with celery, carrot, onion, garlic, extra-virgin olive oil and the anchovy. Remove the garlic, add the minced meat and the grated truffle. Brown thoroughly, deglaze with white wine and adjust salt and pepper. Bring the milk to the boil with grated nutmeg. Prepare a roux of butter and flour. When the milk reaches the boil, add the roux and whisk to obtain a smooth mixture. Adjust the salt. Stir in the norcina meat base. 600 g hand-rolled egg pasta cut into diamond shapes. Cook the pasta in plenty of salted boiling water for about 1 minute. Drain well and lay out on a linen cloth. Butter a baking tray and assemble the lasagne with the norcina sauce in the classic layered way, sprinkling each layer with grated Parmesan and a few knobs of butter. Serve piping hot with a generous shaving of black truffle.

Cooking time and instructions

Set the oven temperature to 200-230 °C and bake for 30-40 minutes.