Classic Spinach Lasagna

Directions

Put the dried mushrooms in a bowl and pour 1 cup boiling water over them.

Let them sit for 30 minutes, then drain, reserving the water.

Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit.

Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl.

Heat the olive oil in a large non-reactive skillet.

Add the pancetta and onion and sauté over low heat 5 minutes.

Raise heat to medium, crumble in the ground beef, and add ¼ teaspoon of salt and several grindings of fresh pepper.

Sauté 5 more minutes, stirring to break up the meat.

Add the chopped chicken livers and the chopped porcini.

In a measuring cup, combine ½ cup of the mushroom-soaking liquid and ½ cup hot water.

Dissolve the tomato paste in this liquid and add it to the skillet.

Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer.