Lasagna

cooking.nytimes.com

Brenda Noehl

subheading: FOR THE SAUCE:

1 cup extra virgin olive oil

2 medium red onions, finely diced

2 large cloves minced garlic

8 ounces pancetta, diced

Salt and freshly ground black pepper

1 ½ cups good red wine, preferably Italian

2 28-ounce cans Italian plum tomatoes

3 tablespoons tomato paste

¾ pound ground sirloin

¼ cup freshly grated pecorino Romano

2 eggs

10 sprigs fresh parsley, leaves only, washed and dried

2 large whole cloves garlic

½ cup flour

1 pound Italian sausage, a mix of hot and sweet

subheading: FOR THE LASAGNA:

1 15-ounce container ricotta cheese

2 extra-large eggs

2 cups freshly grated pecorino Romano

½ cup chopped parsley

1 pound mozzarella, grated

16 sheets fresh lasagna noodles, preferably Antica Pasteria

Directions at cooking.nytimes.com

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