Directions
- 1Make the sauce first; it takes the longest and tastes better after a day in the fridge.
- 2Prepare 1 pound of ground beef and 1 pound of ground pork. For the ground beef, use a chuck roast cut up. For the ground pork, use pork shoulder (Boston butt) cut up.
- 3In a large, heavy-bottom pot over medium-high heat, add oil to coat the bottom. Pat half the meat mixture into a thin patty and place it in the pot; ensure the pot is super hot.
- 4Sear the meat patty for 2–3 minutes on both sides until nicely browned. Repeat until all meat is browned; ensure not to overcrowd the pan.
- 5Cook 4 ounces of guanciale or pancetta over medium heat until crispy and browned; set aside.
- 6Add 1 medium diced onion, 1 finely diced celery rib, and 2 finely diced carrots to the pot, and sauté over medium heat for 2 minutes until translucent and softened.
- 7Add 3 tablespoons of tomato paste, stir, and cook until it just begins to stick to the bottom.
- 8Add 1 cup of white wine (or water) and stir. Let simmer until reduced by about half.
- 9Add 1.5 cups of chicken stock and 1 17.6-ounce container of crushed tomatoes. Add the meat and juices, simmer for 1–2 hours until reduced and meaty.
- 10Towards the end of simmering, use a vegetable masher to crush everything into a super fine consistency; don’t let it be too chunky.
- 11Make the pasta (optional): Whisk together 3 cups of all-purpose flour and 0.5 teaspoon of fine sea salt, then add 5 whole eggs.
- 12Slowly bring in the flour from the sides, incorporating it slowly with a fork. Once it starts coming together, begin kneading it.
- 13If the dough is too dry, add about a tablespoon of cold water at a time until it comes together. Once you get a cohesive dough, knead until relatively smooth and wrap it in plastic wrap.
- 14Let the dough rest at room temperature for about an hour. After resting, divide into 4 equal pieces and flatten each piece into a rough oval.
- 15Run each piece through a pasta roller at the thickest setting, dusting with flour to prevent sticking. Continue rolling on thinner settings until you either reach the thinnest setting or can see your hand through it.
- 16Grease a 9x13 inch baking pan with butter. Apply a very thin layer of sauce to the bottom to prevent lasagna from sticking.
- 17Add a layer of pasta sheets; if pre-cooking is needed, do so. You can also use no-boil lasagna sheets.
- 18Spread a thin layer of 0.5 cup ricotta, followed by fresh torn basil leaves, and a layer of prosciutto.
- 19Add another layer of meat sauce (about the same amount as ricotta), spread evenly and thinly, then grate a layer of Parmigiano-Reggiano, and optionally another layer of fontina cheese.
- 20Add a layer of thinly sliced fresh mozzarella. Repeat the process (pasta sheets, ricotta, meat sauce, basil leaves, prosciutto, and cheeses) 2-3 more times until the pan is full, finishing with sauce and a generous amount of cheese on top.
- 21Place the lasagna on a baking sheet and put it in a preheated 350°F (165°C) oven for about an hour or until browned and bubbling.
- 22Let the lasagna rest for 20–25 minutes before cutting and serving.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 4 ounces guanciale or pancetta
- 1 medium onion
- 1 finely diced celery rib
- 2 finely diced carrots
- 3 tablespoons tomato paste
- 1 cup white wine or water
- 1.5 cups chicken stock
- 17.6 ounces crushed tomatoes
- 3 cups all-purpose flour
- 0.5 teaspoon fine sea salt
- 5 whole eggs
- 0.5 cup whole milk ricotta
- 1 handful fresh torn basil leaves
- 1 handful Prosciutto di Parma
- 1 whole Parmigiano-Reggiano
- 1 handful fresh mozzarella
Equipment
meat grinderpasta roller9x13 inch baking panvegetable masher
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