Pancetta and Pumpkin Lasagna

Meat sauce:
4 rashers of Fabbris flat pancetta-chopped
A fat pinch of cinnamon
2 small onions, finely chopped
2-3 cloves of garlic, finely chopped
2 medium carrots, finely chopped
2 handfuls fresh herbs sage, oregano, rosemary and thyme
2 tablespoons of olive oil
400g stewing beef-minced
200g pork belly skin removed and minced
2 X 400g tins of whole tomatoes
300 ml red wine
300g mozzarella
more parmesan, grated
400g fresh lasagna sheets
1 butternut pumkin
1 tbls of corriander seeds and red chilli-bashed pepper

White sauce:
500 ml creme fraiche, full fat
1 tablespoon of salt or anchovies for the salty flavour.
2 handfuls of grated parmesan cheese
A little bit of milk

Preheat the oven to 180°C. In a large casserole type pan slowly fry the pancetta with the cinnamon, this creates and incredible smell. Add the garlic, onions, carrots and the olive oil. Blend well. Add the herbs and meat, fry for a couple of minutes, and add the tomatoes and the wine.

Bring to a boil, cover with wet greaseproof paper and a lid, and place in the preheated oven for two hours. You can also cook it on the stove of course, at a low heat, for about the same length of time. Slice up the pumpkin and coat with oil, salt, pepper and corriander mix, bake for 45mins. Turn oven to 200°C.