Lasagna

cooking.nytimes.com

Catbird

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

1½ 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 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

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer