Identical twins, 90 year old Annita and Maria, share Annita's recipe for pork lasagna. (Maria's recipe includes beef which is closer to the official recipe of Bologna). Aim for free range, good quality pork in this recipe. 200g pancetta /fresh pork belly minced, 400g pork neck, minced, 500ml passata, salt and pepper For the white sauce: 50g butter, 50g plain flour, 500ml milk, seasoning For the pasta: 400g 00 flour, 3 eggs, 50g boiled, squeezed dry, chopped spinach PS a tribute to the wonderful people of Emilia Romagna!