Venison Lasagna

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1 pound ground pork or wild boar

2 pounds ground venison or ground beef

1 chopped onion

1 head of garlic, chopped

1 28-ounce can of crushed tomatoes

1 8-ounce can of tomato sauce

1 can of tomato paste

1 cup red wine

1 teaspoon fennel seeds

½ teaspoon fennel pollen (optional)

2 tablespoons sugar

¼ cup chopped fresh basil leaves

2 tablespoons dried oregano

1 15-ounce container of ricotta cheese

1 pound mozzarella cheese, shredded

1 cup grated pecorino cheese

½ nutmeg

½ cup chopped parsley leaves

12 lasagna noodles

Salt and pepper

Directions at honest-food.net

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