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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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