The Best Hand crafted Lasagna

The Best Hand crafted Lasagna 


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