Method

• 1.
  For the ragout, heat the oil in a large, deep frypan over medium heat, and add chorizo, rosemary, garlic, carrot, onion and celery. Cook, breaking up chorizo with a wooden spoon and stirring occasionally, for 8 minutes or until chorizo is browned and vegetables are softened.

• 2.
  Increase heat to high and add the pork and veal mince. Cook, breaking up with a wooden spoon, for 10 minutes or until browned. Add tomato paste and cook, stirring, for 5 minutes or until caramelised.
• 3.
  Add the wine and simmer for 2 minutes, then add the stock and tomato. Bring to the boil, then reduce heat to low and gently simmer, stirring occasionally, for 1 hour or until sauce is thick and rich.
• 4.
  Cool, then store refrigerated for up to 5 days or freeze for up to 3 months.
• 5.
  For the lasagne, place a small amount of ragout in base of a large ovenproof frypan. Add 3 lasagne sheets, then pour over remaining ragout.
• 6.
  Stir through mascarpone. Break up remaining lasagne sheets and push into the sauce. Top with mozzarella.
• 7.
  Cover pan and cook over medium-low heat for about 12 minutes or until the pasta is al dente.
• 8.
  Heat the grill to high. Scatter lasagne with parmesan and grill for 1-2 minutes or until golden. Serve scattered with basil.