Ground Beef Lasagna

Preheat the oven to 200°C (approximately 375°F).

Peel the carrot, celery, onion and garlic and finely chop everything in a food chopper or with a rocking chopping knife. Heat 4 tablespoons olive oil in a saucepan and add vegetables. Sauté over medium heat, stirring constantly. Gradually add the ground beef and cook until browned and crumbly. Pour in the Marsala and boil until liquid is reduced by half, then add the tomato puree and the chile pepper. Season with salt and pepper. Cover and simmer gently 20 minutes.

Meanwhile, butter a baking dish and line with a single layer lasagna noodles. Spread with a few tablespoons of meat sauce and sprinkle with 1 tablespoon Pecorino. Repeat process with lasagna noodles, sauce and Pecorino, ending top layer with noodles. Brush with mascarpone and sprinkle with plenty of Pecorino.