Ingredients
4 good quality pork sausages
100g pancetta
¼ cup olive oil
(1/4 cup)
1 onion
diced
1 tsp ground star anise
4 cloves garlic
finely chopped
2 tbsp rosemary leaves
finely chopped
2 tbsp thyme leaves
finely chopped
750ml red wine
(3 cups)
1 diced tomatoes
(400g)
6 lasagne sheets
200g mozzarella
shredded
1 cup parmesan
freshly shaved
1 cup crème fraiche
chopped basil
to serve
Equipment
- 1 heavy-based saucepan
- 1 large saucepan
Instructions
- Heat the olive oil in a heavy-based saucepan, squeeze the sausages out of their cases and crumble in the meat. Cook for about 5 minutes, stirring all the time. Add the onions, star anise, garlic, rosemary and thyme and cook for 5 minutes or until the onions are soft.
- Add the red wine and reduce down for a few minutes, then pour in the tomatoes, reduce heat and simmer for 40 minutes.
- Meanwhile, bring a large saucepan of water to the boil, salt it well and add the lasagne sheets. Cook according to packet instructions and then drain.
- To serve, cut the cooked lasagne sheets in half. Place one half of each sheet on a plate, top with a spoonful of crème fraiche, a few spoons of hot ragu and a little shredded mozzarella and then repeat. Do this for each plate and then shower the top with parmesan. Serve immediately.
Notes
Tip
You can find good pork sausages at most delis and butchers.
Tip
This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.
Variation
At a pinch, you can replace crème fraiche with sour cream.
Variation
If pancetta is out of your budget, you could replace this with bacon.
