350 g chicken giblets
1 stalk celery
300 g passata
500 g fresh lasagna
100 g grated parmesan
100 g bacon
200 g pork mince
200 g beef mince
200 ml meat stock
Dice the bacon, and chop the mince and giblets.
Dice the onion, carrot and celery and brown together in a pan for 5 minutes.
Add the pork and and beef mince, and cook for 10 minutes, or until well browned.
Add the passata, and add salt and pepper to taste.
Add the chicken giblets and stir.
Cover and cook, stirring occasionally, for an hour and a half. Add the stock as necessary, ensuring that the sauce remains thick.
Place a few spoons of the sauce in a deep baking dish, and cover with a layer of lasagna.
Cover with a ladle of sauce and a spoon of parmesan.
Continue until sauce and pasta are finished, finishing with a layer of sauce and a generous amount of parmesan.
Place in an oven at 180 ° for 30 minutes, or until a deep golden crust is formed. Serve immediately.