Neopolitan Lasagne

For the ragu

Heat the oil in a heavy based saucepan until hot.

Add the onion and fry gently for 5 minutes until soft and golden.

Add the minced pork and sausage meat and brown fully, then continue to cook on a low heat for 10 mins until all of the liquid has evaporated.

Meanwhile, place the chopped tomatoes in a blender and blend until smooth.

Add the white wine to the pan and cook for 5 minutes until almost all of the wine has evaporated.

Add the tomatoes to the pan along with a good pinch of salt and bring to a simmer.

Cover the pan loosely and leave to simmer for 2 hours.

For the lasagne

Preheat the oven to 180 degrees celcius.

Spread 1/3 of ragu in the bottom of a casserole dish and top with one layer of lasagne sheets, overlapping to create a seal.

Add another 1/3 of the ragu on top of the pasta, followed by 1/3 of the mozzarella and 1/3 of the parmesan.

Place another layer of lasagne sheets on top, then top with the remaining ragu, 1/3 mozzarella and 1/3 parmesan.

Finish the lasagne with a final layer of lasagne sheets and then top with the remaining cheeses.

Cover the lasagne with tin foil and bake in the centre of the preheated oven for 30 minutes.

After 30 minutes, remove the foil and bake uncovered for a further 15 minutes until the topping is crisp and golden.