Ingredients:

  • 1 lb ground beef chuck (80/20)
  • 1 lb sweet Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed tomatoes (two 28 oz cans)
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine
  • 2 tsp dried oregano
  • 1 tsp red pepper flakes
  • 15 oz whole milk ricotta cheese, drained
  • 1 large egg, lightly beaten
  • 0.5 cup fresh parsley, chopped
  • 0.5 tsp ground nutmeg
  • 1 cup grated Parmesan Reggiano cheese
  • 1 lb lasagna noodles
  • 1 lb fresh mozzarella cheese, shredded

Instructions:

  1. In a large Dutch oven, sauté ground beef and Italian sausage until deeply browned and textured. Remove excess rendered fat if desired, though some is needed for flavor.
  2. Add diced onion and minced garlic to the pot, cooking until translucent. Stir in tomato paste and cook for 2 minutes until it reaches a dark brick-red color.
  3. Deglaze the pan with red wine, scraping up browned bits. Add crushed tomatoes, oregano, and red pepper flakes. Simmer on low for at least 45 minutes until the sauce is thick and mahogany-colored.
  4. In a medium bowl, whisk together the drained ricotta, beaten egg, Parmesan Reggiano, chopped parsley, and nutmeg until velvety.
  5. Preheat oven to 375°F (190°C). In a 9x13 deep-dish pan, layer meat sauce, noodles, ricotta mixture, and shredded mozzarella. Repeat layers until the pan is full, finishing with a generous layer of mozzarella.
  6. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until the top is golden-brown and bubbly.
  7. Remove from oven and let rest for 15 minutes before slicing to allow the starches to set and layers to lock.