Sicilian Chocolate Lasagna
From: http://fxcuisine.com/default.asp?Display=138
2008-02-07 Chris Shenton

FXcuisine.com has interesting recipes and beautiful photos, and some
rather intriguingly authentic dishes.  This one was less structured
than most but a lot of fun.  We made the pasta, as we always do.

We used some ground beef because we had it, but we normally grind
chuck ourselves.  I chopped the pork by hand and it came out a bit
more coarse than the factory-ground beef -- not an unpleasant texture,
a bit rustic. 

We used Lindt 80%+ cocao chocolate and it was a bit too fragrant and
intense.  For this recipe, I'm cutting it back from the original: I
think the chocolate should fly under the radar of the nose and add
complexity. 

I added a bit more wine and tomatoes as it was cooking to get the
consistency right -- you don't want it too stiff but also don't want
it too runny.

2		White/Yellow Onions, chopped 
		Olive Oil
12	ounces	Ground Beef
12	ounces	Ground Pork
8	ounces 	Red Wine
2	cup	Tomato puree (garden tomatoes chopped fine)
15	grams	Dark Chocolate
1	stick	Cinnamon

Saute Onions in Oil until softened.
Add ground Meat and saute over high to brown; don't crowd or it will steam. 
Deglaze pan with Wine.
Add Tomato and Chocolate and let melt; add Cinnamon.
Cover and simmer over very low heat for 40 minutes or more. 

While cooking, roll out pasta (eggs, flour, water, maybe a bit of oil).
I use a hand-cranked Atlas machine and cut each 5-inch wide sheet into
squares.
When the sauce is almost done, drop the sheets, 2-3 at a time, into
boiling salted water.  Remove with a spider in about a minute with
when they're cooked (draining in a collander will break them).
Layer sauce, pasta, sauce, ... for each plate. 
Garnish with grated Parmesan if desired.