Ingredients:

  • 1 lb ground beef chuck
  • 1 lb sweet Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef bone broth
  • 0.5 cup dry red wine
  • 1 tbsp dried oregano
  • 0.25 cup fresh basil, chopped
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 2 cups freshly grated Parmigiano-Reggiano
  • 0.5 tsp ground nutmeg
  • 1 lb lasagna noodles, traditional
  • 1 lb low-moisture mozzarella cheese, shredded
  • 0.25 cup extra virgin olive oil

Instructions:

  1. In a large heavy-bottomed Dutch oven over medium-high heat, brown the beef chuck and Italian sausage. Let the meat develop a dark, mahogany-colored crust. Drain all but 2 tablespoons of fat.
  2. Sauté the onions and garlic in the remaining fat until translucent. Stir in the tomato paste and cook for 2 minutes until it turns brick-red.
  3. Deglaze the pan with the dry red wine, scraping up the fond from the bottom. Add the crushed tomatoes, beef bone broth, and the browned meat.
  4. Reduce heat to low and simmer the ragù, partially covered, for at least 2 hours to break down collagen and emulsify the fats.
  5. In a mixing bowl, combine ricotta, egg, 1 cup of Parmigiano-Reggiano, and nutmeg to create the structural cheese binding layer.
  6. Cook the 450g lasagna noodles in salted water for 2 minutes less than the package directions.
  7. Layer the lasagna in a 9x13-inch deep-dish pan: sauce, noodles, ricotta mixture, mozzarella, and repeat, finishing with a generous layer of cheese.
  8. Cover with foil and bake at 375°F (190°C) for 30 minutes, then remove foil and bake for an additional 15 minutes until the top is bubbly and browned.