New Nytimes Lasagna

New Nytimes

YIELD: 8 to 10servings

TIME: 4 hours

Italian, Ground Sirloin, Lasagna Noodle, Pancetta, Dinner, Main Course

In 2001, Regina Schrambling went on seven days in length odyssey looking for a definitive lasagna formula. She tried a few, lastly discovered her optimal in a blend of plans from Giuliano Bugialli and Elodia Rigante, both Italian cookbook writers.

"On the off chance that there were focal throwing for goulashes, this one merited the main job. Be that as it may, its excellence was more than cheddar profound. This was the best lasagna I had ever eaten. The sauce was strongly enhanced, the cheeses dissolved into richness as though they were bechamel, the meat was sufficiently thick, and the noodles set up no protection from the fork. Generally significant, the parity of pasta and sauce was emphatically Italian. Finally I could comprehend why my neighbor Geoff had let me know, as I hauled home more sacks in our lift, that throughout the day lasagna is the main kind worth creation."

New Nytimes

preparation                                                        INGREDIENTS

Step 1 For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

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

Step 2 Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

¼ 1 ½ cups good red wine, preferably Italian 2 28-ounce cans Italian plum tomatoes 3 tablespoons tomato paste ¾ pound ground sirloin

Step 3 Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.	¼ cup freshly grated pecorino Romano 2 eggs 10 sprigs fresh parsley, leaves only, washed and dried
Step 4 In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.	¼ 2 large whole cloves garlic ½ cup flour 1 pound Italian sausage, a mix of hot and sweet

Step 5 Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

FOR THE LASAGNA: 1 15-ounce container ricotta cheese 2 extra-large eggs

Step 6 Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

¼ 2 cups freshly grated pecorino Romano ½ cup chopped parsley 1 pound mozzarella, grated 16 sheets fresh lasagna noodles, preferably Antica Pasteria