I have learned more from a 100 °C BBQ, than in any classroom. So, fire it up! Cut the chipolata into small pieces and fry these together with the minced beef and onion for about 10 minutes in a frying pan. As soon as the meat starts to brown, add the garlic and fry for another 2 minutes or so. Drain the meat and keep the fat in a separate container. Add the diced pomodori, tomato puree, chicken stock, parsley, basil, fennel seeds, salt and pepper to the Dutch oven. Let the tomato mixture simmer for another half hour once it is boiling, stirring occasionally. Now I want you to arrange a meeting with the heads of the five families. Fire up the BBQ to 180 °C. Grease a large, preferably oblong baking dish with the fat from the minced meat. Start building the lasagne. First a layer of the tomato mixture on which you place 3 sheets of lasagne. On top of that, you put 1/3 of the minced meat mixture and 1/3 of the ricotta mixture. Then you put 1/3 of the mozzarella and 50 gr Parmesan cheese on top. Repeat this 2 more times. Bake the lasagne for approx. 30 minutes on the BBQ. Come here. You look terrible. I want you to eat. I want you to rest a while, and in a month from now, when the shit hits the fan, leave the gun and take the lasagna.