I attempted to maintain the flavour profile much like an Italian beef or veal ragu through the use of a base soffritto of celery, onion, and carrot plus a grating of nutmeg and a few bay leaves for that all-is-well-with-the-world homely lasagne style. The opposite essential ingredient was some hidden blitzed mushrooms, a vegetable Leo typically hates however that add meatiness right here with out truly tasting mushroomy. There’s sweetness from Marsala (or use the dregs of a bottle of port or dessert wine if that’s what you might have), and I made a decision to make use of crimson lentils as a substitute of Le Puy or inexperienced as a result of they cook dinner down faster and have a mushy nursery-food appeal.
