Serves
8
½
cup olive oil
1
onion, finely chopped
4
garlic cloves, minced
Kosher
salt
1
pound pork neck bones*
1
pound veal
1
pound beef
1
pound spicy Italian sausage (loose or removed from the casing)
½
cup dry white wine
4
cups chopped peeled tomatoes (or 1 - 28 ounce can San Marzano tomatoes) with
their juice
3
bay leaves
1
pound dried lasagna noodles
2
pounds whole-milk ricotta cheese
¼
cup chopped fresh flat leaf parsley leaves
¼
cup chopped fresh basil leaves
¼
cup fresh oregano leaves
2
large eggs
1
pound fresh mozzarella cheese (grated)
½
cup grated parmesan cheese
*
If you can’t find pork neck bones, don’t
panic. I used 3 turkey necks I had stored in the freezer and the results were
still fantastic. Use your imagination.
In
a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the
onion, garlic, and a three-finger pinch of salt and sweat them until they're
translucent, about 2 minutes. Add the neck bones and let them brown, about 5
minutes. Add the ground veal, beef and sausage, and season with another healthy
pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the
white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of
the pot with a wooden spoon, making sure to get all of the browned bits into
the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over
medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat
that rises to the surface.
Bring
a large pot of water to a boil over medium heat. Add enough salt so that it
tastes seasoned and allow the water to return to a boil. Add the noodles and
cook until al dente. Drain well and set aside.
In
a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and
Parmesan with a pinch of salt.
Preheat
the oven to 350˚.
Ladle
about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles
followed by a layer of sauce and then some of the ricotta mixture. Top with a
layer of mozzarella, smoothing it with a spatula to the edges. Repeat the
process until the pan is full. Finish with a final layer of noodles, sauce, the
mozzarella, and Parmesan.
Cover
the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30
minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before
serving.
No comments:
Post a Comment