Lasagna with Meat Sauce and Grated Cheese

Knead together flour, eggs and 1/2 teaspoon salt until mixture becomes a smooth dough. Add water if needed. Divide the dough in half, wrap in plastic wrap and let rest for 30 minutes.

Heat 4 tablespoons olive oil in a saucepan, add the meat and brown. Add the finely chopped vegetables and cook briefly. Add the wine and bring to a boil. Add the tomatoes, reduce the heat, cover and simmer gently 20 minutes.

Crush the fennel seeds with a mortar and pestle.

Meanwhile, knead the dough again and roll out thinly with a rolling pin or a pasta machine. Then cut into pasta sheets.

Cook pasta portions in plenty of salted water until al dente. Drain on clean kitchen towels.

Stir the fennel seeds into the meat sauce and let stand for 5 minutes. Then season the sauce with salt and pepper.