Vegetables nicely softening, pancetta nicely cooking. With this and half a kilo each of pork and beef, this is going to be a very porky lasagne

The meat is in and OH DOG I NEEDED A SAUCEPAN ABOUT TWICE THIS SIZE AAAAUGH HOW BIG IS THIS LASAGNE GOING TO BE

DogDAMN. I was hoping to sneak away and do something else for an hour but I'm going to have to watch this like a hawk in case it spills over.

This serves EIGHT?! No wonder I feel like I'm cooking for the King's entire blasted Banquet...!

AURRRR. MY COOKER!!!
Also it's on the smallest burner on minimum heat and STILL BOILING OVER?!

Even Gromit is judging me. Heck, even he can't save me now...

The tupperware might get a good run this evening..... I've calculated (guesstimated) there's between three and four litres of sauce and meat in this pan.
I probably need a 7-litre stock pot if I make this again.

Uncovered it early because it needed a stir and and I can't be bothered to put the lid back on for two measly minutes. On with the half an hour to an hour simmering uncovered (aka: reducing)

Meanwhile seeing as I used two thirds of a bottle of this in the meat sauce and I've spent an hour watching that, I figured I'd earned a wee dram. I'm not much of a wine drinker but it turns out Casillero del Diablo is actually rather nice.
I'm sure wine connoisseurs will rush to tell me how awful it is and I should try something else - but it was seven quid and I'm not disappointed.
It doesn't taste like cleaning fluid or Smirnoff (same thing) at least

Pedantry, thy name is "getting the gas flame perfectly centered under the pan". Absolutely pointless but the neurospicy part of me likes it like this.

Bubble, bubble, toil and trouble...

@philpem ...Cuthbert, Dibble and Grub