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1
Melt the beef fat in a large pot.
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2
Fry the onion until it begins to turn golden.
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3
Add the sirloin, and fry until the moisture is nearly gone.
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4
Add the garlic, aniseed, nutmeg, and black pepper, fry until it all is as browned as you like.
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5
Add the remaining sauce ingredients, and allow to simmer for half an hour.
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6
Once the sauce is done simmering, mix together the cheese mixture ingredients.
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7
Set aside 1 cup of sauce.
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8
If you're going to bake this right away, pre heat oven to 350.
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9
Grate the cheese, and set aside 1 cup of mozzarella.
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10
Mix that 1 cup of mozzarella with the 80g of parmesan, and set aside for the topping.
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11
Mix the semolina flour and eggs.
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12
You can begin with a fork, but you'll have to knead it by hand in the end.
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13
Add some water, about a teaspoon at a time, if it's too crumbly.
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14
Divide the pasta dough into four even balls.
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15
Use a pasta roller to make one ball into sheets to fit a 13x9 pan.
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16
Soak the sheets in hot water for 3-5 minutes, then lay them in a greased 13x9 pan.
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17
Cover the sheets with 1/4 the remaining sauce.
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18
Cover the sauce with 1/4 the remaining mozzarella.
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19
Cover the mozzarella with 1/4 the cheese mixture.
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20
Roll out the next ball of dough and soak it as you did before.
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21
Top with sauce, mozzarella, and cheese mixture.
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22
Do this two more times so that you have four layers.
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23
Cover with the reserved mozzarella and parmesan.
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24
Cover the cheese with small dollops of the reserved sauce.
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25
The lasagna can be covered and refrigerated at this point, or baked immediately.
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26
Bake for 45 minutes (55-60 minutes if it was refrigerated), allow to sit 15 minutes before serving.
