1/2 cup plus 2 tablespoons fine-quality olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 pounds lean ground beef
1 pound hot or sweet Italian sausage meat,
removed from casings and chopped
1/2 cup red wine
3 (28 ounce) cans imported San Marzano
Italian tomatoes, with juice, hand-crushed
3 tablespoons tomato paste
5 cups water
Salt and pepper to taste
2 pounds ricotta cheese
2 egg yolks
1 pound lasagna noodles
2 cups grated fresh mozzarella cheese
1 cup freshly grated Pecorino Romano cheese
1 pound fresh mozzarella cheese, sliced
Heat 1/2 cup oil in a large saucepan over medium-high heat. Add
onion and garlic and sauté for 3 minutes. Stir in the beef and sauté
for 5 minutes or until well browned. Remove the beef with a slotted
spoon and set aside. Add the sausage to the saucepan and sauté until
browned. Return beef to saucepan.
Add the wine to the saucepan and cook for 5 minutes or until it has
Stir in tomatoes, tomato paste, and water. Add salt and pepper.
Simmer, stirring occasionally, for about 2 hours or until thick and
rich in flavor. If needed, add more water, a quarter cup at a time.
If sauce is fatty, either skim off the fat or put a few layers of
paper towel on the top to absorb the excess fat. (If you have the
time, refrigerate the sauce until the fat congeals on top; then
simply lift it off.)
Put ricotta into a cheesecloth lined colander and allow it to drain
in the refrigerator for about 2 hours. Combine with egg yolks; blend
well. This will keep the lasagna from being watery.
Add the noodles and remaining 2 tablespoons oil to a large, deep pot
filled with rapidly boiling salted water. Cook noodles until al
dente. Drain well in a colander and then run under cold running
water to stop the cooking process. Put noodles, in a single layer,
on clean, damp kitchen towels. Cover with clean, damp towels.
Preheat oven to 350 degrees F.
Ladle a thin layer of meat sauce info a lasagna pan (12 x I8 x 2
inches or 14 x I0 x 3 inches), Cover with noodles, laid lengthwise,
then cover noodles with a layer of meat sauce, Spread a thin, smooth
layer of ricotta over the meat sauce. Sprinkle with grated
mozzarella and Pecorino Romano. Continue layers of pasta, sauce, and
cheese, alternating the pasta )n opposite directions for each layer
(lengthwise, then crosswise, etc.). Finish with a layer of meat
sauce covered with sliced mozzarella and sprinkle with Pecorino
Bake in preheated oven for about 45 minutes or until cheese topping
has melted and lasagna is bubbling.
Remove from oven and allow to rest for 15 minutes before cutting
into squares and serving.