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What you need:

6 Butcher`s Choice pork sausages
1 tbsp olive oil
2 red onions, peeled and finely sliced
1 heaped tsp fennel seeds (or 2 if you love the flavour)
1 clove garlic, peeled and finely chopped
1 glass red wine
500 ml tomato passata

500 ml tomato passata
Large pinch light soft brown sugar
Handful fresh herbs, shopped or 1 tsp dried mixed herbs
18 egg lasagne sheets
55 g Parmesan or other Italian hard cheese, finely grated.

What you do:

Preheat the oven to 200 C / 400 F / gas mark 6

Squeeze the sausagemeat out of the skins into a large saucepan and fry in 1 tsp oil until golden. Put into a bowl.

Gently soften the onions in the remaining oil for 5 minutes, add the fennel seeds and garlic, and  cook gently. Add the sausage meat and red wine and cook for a few  more minutes.

Add the passata, sugar and herbs and simmer for 25 minutes.

Bring a pan of water to the boil and cook half of the lasagne sheets for 10 minutes. Remove from the pan, drain and rinse in cold water. Repeat  with the rest of the lasagne.

Rest 6 of the lasagne sheets on a baking tray. Add a little of the pork sauce, then top with

another lasagne sheet and a spoonful of sauce and then with another lasagne sheet. Sprinkle each one with the cheese and bake for 10-15 minutes until golden and heated through.

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