MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lasagna
Categories: Beef, Wine, Pasta, Cheese, Pork
Yield: 9 servings

MMMMM---------------------------SAUCE--------------------------------
1 c Extra virgin olive oil
2 md Red onions, finely diced
2 lg Cloves minced garlic
8 oz Pancetta, diced
Salt & fresh ground pepper
1 1/2 c Good red wine, preferably
- Italian
56 oz (2 cans) Italian plum
- tomatoes
3 tb Tomato paste
12 oz Ground sirloin
1/4 c Fresh grated pecorino-Romano
2 lg Eggs
10 Sprigs fresh parsley; leaves
- only, washed & dried
2 lg Whole cloves garlic
1/2 c Flour
1 lb Italian sausage, a mix of
- hot and sweet

MMMMM--------------------------LASAGNA-------------------------------
15 oz Container ricotta cheese
2 lg Eggs
2 c Fresh grated pecorino-Romano
1/2 c Chopped parsley
1 lb Mozzarella, grated
16 Sheets fresh lasagna noodles
- preferably Antica Pasteria

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
and 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
and pepper. Using your hands, mix until all the
ingredients are well blended. Shape into meatballs and
set aside.

Heat the remaining oil in a large skillet over
medium-high heat. Dust the meatballs lightly with 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 medium-high
heat. Transfer to the sauce. Simmer 1 1/2 hours.

Set the oven @ 350ºF/175ºC. In a large bowl, combine the
ricotta, eggs, pecorino Romano, parsley and all but 1
cup of the mozzarella. Season well with salt and 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-by-12-inch
lasagna pan. Cover with a layer of noodles. Spoon more
sauce on top, then add a third of the meat and a third
of the cheese mixture. Repeat for 2 more layers, using
all the meat and cheese. Top with a layer of noodles,
and cover with the remaining sauce. Sprinkle reserved
mozzarella evenly over the top. Bake 30 minutes. Let
stand 10 minutes before serving.

By: Regina Schrambling

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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