The Best Hand crafted Lasagna
Fixings
For the Meat Sauce:
2 tablespoons extra-virgin olive oil
5 ounces pancetta, diced into little pieces
1 pound hot Italian wiener
1 pound ground meat
6 cloves garlic, squashed and cleaved
1 cup onion, cleaved
3 Tablespoons tomato glue
1 cup dry red wine (use something you'd appreciate drinking)
1/2 cup meat stock
2 (28 ounce) jars squashed tomatoes
2 teaspoons sugar
1/2 cup new basil, cleaved
3 Tablespoons new parsley, cleaved
2 Tablespoons new oregano, cleaved
Salt and pepper, to taste
For the Ricotta Layer:
16 ounces ricotta cheddar
5 ounces fontina cheddar, ground
1 huge egg in addition to 1 egg yolk
1/4 teaspoon ground nutmeg
For the Lasagna:
15 lasagna noodles
8 ounces mozzarella cheddar, destroyed
1/2 cup parmesan cheddar, finely ground
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