Baked Italian Lasagne

For the sugo, soak the dried porcini in warm water (according to the package instructions). Peel and finely dice the shallots, garlic, carrot and celeriac. Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice. Wash, dry and roughly chop the rabbit and chicken liver. Heat the oil and sweat the shallots, garlic, carrot and celeriac until the shallots are translucent. Add the rabbit, mince and chicken liver and brown on all sides, then add the tomato puree and deglaze with red wine. Add the tomatoes and stock, cover and cook gently for about 1 hour, stirring occasionally. Drain and roughly chop the porcini and add to the sugo with a little of the soaking water after about 45 minutes. Then season with salt and pepper and add cinnamon to taste. Set aside.

For the bechamel sauce, heat the butter in a pan until it foams, stir in the flour and then the milk. Simmer gently for about 15 minutes, stirring from time to time. Season with salt and add nutmeg to taste.