Spicy Pork Lasagne

Process

1. Prep:
   1. Mash the anchovy
   2. Finely chop the chillies and soak them in a bowl with the stock
   3. Dry-roast the fennel seeds and lightly crush
2. Meat Sauce
   1. Heat the oil over medium
   2. Brown the pork:
      1. Add the pork. Cook for 10-12 minutes, mostly untouched, until properly browned.
      2. Remove from the pan
   3. Same pan; cook the onion 6-8 minutes until softened
   4. Add the anchovy, stir until dissolved
   5. Add the mushrooms and salt, cook until they release water then begin to brown - 8-10 minutes.
   6. Add the garlic, cook 1 minute
   7. Return the pork, adding the fennel seeds and chilli flakes
   8. Add the tomato paste, salt, msg, pepper; cook 2-3 minutes until it darkens.
   9. Add the wine, reduce by half - 2-3 minutes.
   10. Add the chopped tomatoes and chilli stock, bring to a simmer. Simmer uncovered on medium-low for 45-60 minutes.
   11. *** SIMMER 45-60 MINUTES ***
   12. Add the milk and basil, simmer 5-10 minutes more until it is at the desired thickness.
   13. Remove from heat
   14. *** REST 15 MINUTES ***
3. Cheese Sauce
   1. Melt the butter
   2. Add the flour, stir 1 minute
   3. Gradually add the milk while whisking until all has been added and it starts to thicken so that it coats the back of a spoon
   4. Add the salt and nutmeg, stir in.
   5. Remove from heat
   6. Add the cheeses
4. Assembly
   1. As follows:
      1. 1/4 of the meat sauce in the base of the dish
      2. 3 times:
         1. Lasagne layer
         2. 1/4 Sauce
         3. 1/3 cheese sauce
   2. Cover with foil
   3. Bake for 30 minutes at 200C
   4. Remove foil and bake for 20 minutes more.