Serves 6
Ingredients
FOR THE SAUCE
- 1 cup extra virgin olive oil
- 2 med red onions finely diced
- 2 large cloves minced garlic
- 8 ounces pancetta, diced
- Salt & pepper
- 1 1/2 cups good red wine, preferably Italian
- 2 28 oz can Italian plum tomatoes
- 3 tbsp tomato sauce
- 3/4 ground sirloin
- 1/4 cup freshly grated pecorino Romano
- 2 eggs
- 10 sprigs fresh parsley, leaves only, washed & dried
- 2 large whole cloves garlic
- 1/2 cup flour
- 1 lb Italian sausage, a mix of hot & sweet
FOR THE LASAGNA
- 1 15 oz container ricotta cheese
- 2 extra lg eggs
- 2 cups freshly grated pecorino Romano
- 1/2 cup chopped parsley
- 1 lb mozzarella, grated
- 16 sheets fresh lasagna noodles
Directions
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt & pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour. Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture, Season lavishly with salt & pepper. Using your hands, mix until all the ingredients are well blended, Shape into meat balls and set aside, Heat the remaining oil in a large skillet over med-high heat. Dust the meatballs lightly with the flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce, In a clean skillet, brown the sausages over med-high heat. Transfer to the sauce. Simmer 1 1/2 hours, Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs pecorino Romano, parsley and all but 1 cup of the mozzarella Season well with salt & pepper. Mix thoroughly. Remove the meatballs and sausage from the sauce, and set aside to cool slightly then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9 X12 inch pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the cheese mixture. Repeat 2 more layers, using all the meat & cheese, Top with a layer of noodles, and cover with the remaining sauce, Sprinkle reserved mozzarella cheese evenly over the top. Bake 30 minutes, Let stand 10 minutes before serving