Lasagne with Bologna Sausage and Fontina Sauce

Name: Lasagne with Bologna Sausage and Fontina Sauce
Cuisine: Italian
Ingredients: Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper; 1 tbsp finely chopped fresh marjoram, sage or thyme; 100 g (3½ oz ) unsalted butter; 1 tbsp finely chopped fresh marjoram, sage or thyme; 1 tbsp finely chopped fresh marjoram, sage or thyme; Freshly grated nutmeg, to taste; 1 torn bay leaf; 4 tbsp unbleached plain flour; 850 ml (1½ pints ) full-fat milk, warmed; 1 tbsp olive oil; 50 g (1¾ oz ) unsalted butter; 250 g (9 oz ) Parmesan, grated, plus extra for topping; 250 g (9 oz ) Fontina, coarsely grated, plus extra for topping; 1 kg (2 lb 4 oz ) San Marzano tomatoes, chopped, or canned; 1 celery stick, finely diced; 1 large carrot, finely diced; 1 large onion, finely diced; 2 red onions, finely sliced; 2–3 tbsp olive oil, plus extra for greasing; 500 g (1 lb 2 oz ) dried lasagne sheets; 250 ml (9 fl oz ) red wine (something fruity!); 200 g (7 oz ) pancetta, cut into small cubes; 5 or 6, about 500 g (1 lb 2 oz ), fresh chunky Italian sausages made with pure meat, sliced into small rounds

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

We are lucky enough at La Fromagerie to have fresh sausages direct from Bologna, Italy, with their rich, almost fruity taste, but many butchers now make their own version of this pure meat sausage. I have not used garlic because the other ingredients provide more than enough flavour. Enjoy this dish with a simple bitter leaf salad.

Ingredients

2–3 tbsp olive oil, plus extra for greasing
2 red onions, finely sliced
5 or 6, about

Europe
Italy
Bologna
Pasta

Method

Heat the oil in a frying pan and add the red onions, then sauté for 5 minutes until softened. Add the sausages and pancetta and cook until they begin to caramelize, then add the wine. Let the wine gently bubble and reduce until syrupy – around 5 minutes. Take the pan off the heat and set aside.
Cook the lasagne in plenty of boiling salted water until al dente o