Lasagna Napoletana (Lasagna with Sausage, Smoked Cheese, and Meatballs)

seriouseats.com

KAB

3 pounds pork spare ribs (about ½ large rack), cut into three to four chunks

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, divided

1 large onion, finely chopped (about 1 ½ cups)

12 medium cloves garlic, finely minced, divided

½ teaspoon dried red chili flakes

1 teaspoon dried oregano

2 cups dry white wine

2 (28-ounce) cans whole peeled tomatoes, preferably D.O.P. San Marzano, crushed by hand in a large bowl

1 (2- to 3-inch) Parmesan rind

1 bunch fresh basil

1 pound mild sausage, in the casings (see note above)

2 slices white bread, crusts removed

2 large eggs

6 ounces Parmesan cheese, divided

½ cup picked fresh parsley leaves

Vegetable oil, for frying

1 pound whole-milk ricotta cheese (see note above)

1 pound fresh or dried lasagna noodles

1 tablespoon unsalted butter

⅔ pound mozzarella cheese, cut into ½-inch cubes

⅔ pound smoked mozzarella cheese, cut into ½-inch cubes

Directions at seriouseats.com

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