Baked Lasagne With Meat And Cream Sauce - cooking recipe

Ingredients

1/4 lb. smoked ham, coarsely chopped
1 c. coarsely chopped onions
1/4 c. coarsely chopped carrots
1/2 c. coarsely chopped celery
2 Tbsp. butter
2 Tbsp. olive oil
3/4 lb. ground beef
1/4 lb. lean pork, ground twice
1/2 c. dry white wine
2 c. beef stock
2 Tbsp. tomato paste
2 Tbsp. butter
1/2 lb. chicken livers
1/2 lb. lasagne
pinch of nutmeg, salt and pepper

Preparation

Preheat oven to 350\u00b0.
Butter bottom and sides of a 9 x 12 x 3-inch casserole.
Cook the lasagne and drain on paper towel. Combine first 4 items and chop
to very small pieces.
Melt butter in skillet. Add veggies.
Cook until lightly browned, then transfer to saucepan.
Heat oil and cook meats.
Add wine to meats; increase heat to boil.
Cook until liquid (broth) is gone and add to veggies.
Cook livers in butter 3 to 4 minutes until firm and light brown.
Dice and add to sauce 10 minutes before done.
Add seasoning.