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. Cook the onion 6-8 minutes until softened
   3. Add the anchovy, stir until dissolved
   4. Add the garlic, cook 1 minute
   5. Add the mushrooms and salt, cook until they release water then begin to brown - 8-10 minutes.
   6. Add the pork, fennel seeds and chilli flakes. Cook 10-12 minutes, mostly untouched, until properly browned.
   7. Add the tomato paste, salt, msg, pepper; cook 2-3 minutes until darkens.
   8. Add the wine, reduce by half - 2-3 minutes.
   9. Add the chopped tomatoes and chilli stock, bring to a simmer. Simmer uncovered on medium-low for 45-60 minutes.
   10. *** SIMMER 45-60 MINUTES ***
   11. Add the cream and basil, simmer 5-10 minutes more.
   12. Remove from heat
   13. *** REST 15 MINUTES ***
3. Cheese Sauce
   1. Make the roux.
   2. Add the cheeses at the end.
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.