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I attempted to maintain the flavour profile much like an Italian beef or veal ragu by utilizing a base soffritto of celery, onion, and carrot plus a grating of nutmeg and a few bay leaves for that all-is-well-with-the-world homely lasagne style. The different essential ingredient was some hidden blitzed mushrooms, a vegetable Leo typically hates however that add meatiness right here with out really tasting mushroomy. There is sweetness from Marsala (or use the dregs of a bottle of port or dessert wine if that’s what you may have), and I made a decision to make use of pink lentils as a substitute of Le Puy or inexperienced as a result of they prepare dinner down faster and have a mushy nursery-food allure.