Chef Joyce's Ravioli Lasagna with Pancetta Sauce

Cookery's wonderful Chef Joyce Singh has shared her delicious Ravioli Lasagna with Pancetta Sauce recipe with us! Make the sauce in advance and freeze and this recipe makes a perfect mid week dinner, or keep it as a weekend indulgence after a day in the snow.  

Pancetta sauce

Yield: 4 cups

Ingredients:

• 2 tablespoons olive oil
• 4 ounces pancetta, finely diced
• 1 cups mushrooms
• 1 rib celery, finely diced
• 1 small onion, finely diced (about 1 cup)
• 1 sprig fresh rosemary, picked and chopped finely
• 2-3 sprigs fresh thyme, (can put in sauce whole and remove after)
• 2 sprigs fresh oregano, picked and chopped finely
• 6 large garlic cloves, minced finely
• 1 teaspoon kosher salt
• 1/2 tsp freshly ground pepper
• 1 cup white wine
• 1 796ml can crushed tomatoes, preferably San Marzan

1. Heat olive oil in a stock pot over medium heat. Sauté pancetta, celery, onion and herbs. Cook for  10-12 minutes until softened and just beginning to brown.
2. Add garlic, cook for about 1 minute or until fragrant
3. Add mushrooms, salt, and pepper, and cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 10 minutes. 
4. Add white wine and stir well to scrape the pan if needed.
5. Stir in crushed tomatoes and bring to a boil, lower heat, and simmer 15-20 minutes until thickened, stirring occasionally.
6. Adjust seasoning with more salt, pepper.
7. Use 2.5 cups as directed in recipe below.
8. (Use can use the remaining sauce over pasta, polenta or as pizza sauce)

Ravioli Lasagna 

Yield: 6 servings

Ingredients: