Real Italian Lasagne

(Source: Forgotten her name, Wales, 1970's)

Sauce:
2 tins tomatoes
¾ lb stewing steak, all fat removed, minced
4 chicken livers, fried
finely chopped garlic
1 tsp wine vinegar
1 tsp sugar
salt & pepper
basil

Pass tomatoes through mouli, add seasoning and simmer partially covered until slightly reduced. Add meat, continue to simmer, stirring occasionally. When sauce thick add chicken livers. Adjust seasoning.

Pasta:
6oz unbleached flour
salt
1 large egg

Mix salt and flour, stir in egg and add a little water if necessary to make kneadable dough. Knead. Roll out to thickness of cloth. Cut in squares. Boil in salted water for 5 min. before use.

½ - ¾ lb Mozzarella
Parmesan
nutmeg

Oil dish. Layer with sauce, then thinly sliced cheese. Grate over nutmeg (not too much) then overlap pasta. Repeat, ending with pasta.
Sprinkle Parmesan thickly over top.
Bake in fairly hot oven (400º F) 20 – 25 min.