Ingredients:
- 1 lb lean ground beef (90/10)
- 1 lb Italian sweet sausage, casings removed
- 1 large yellow onion, finely minced
- 4 cloves garlic, microplaned
- 28 oz crushed San Marzano tomatoes
- 6 oz tomato paste
- 0.5 cup dry red wine (Merlot or Cabernet)
- 2 tsp dried oregano
- 0.5 cup fresh basil, chopped
- 15 oz whole milk ricotta, well-drained
- 1 large egg
- 0.5 cup grated Pecorino Romano cheese
- 0.25 tsp freshly grated nutmeg
- 1 lb low-moisture mozzarella cheese, shredded
- 12 classic lasagna noodles, par-boiled
- 1 tsp sea salt
- 0.5 tsp coarse black pepper
Instructions:
- Build the Flavor Base: In a heavy-bottomed Dutch oven, brown the ground beef and Italian sausage together. Allow the meat to develop a dark, crispy crust before stirring. Drain approximately 80% of the rendered fat, leaving about one tablespoon in the pan.
- Sauté Aromatics: Add the minced onion and garlic to the meat. Sauté until the onions are translucent and fragrant.
- The Deglaze and Simmer: Stir in the tomato paste and cook for 2 minutes until it turns a deep brick red. Pour in the red wine to deglaze, scraping the browned bits (fond) from the bottom. Add the crushed tomatoes, dried oregano, and fresh basil. Simmer on low for 30 minutes until the sauce is thick and concentrated.
- Whip the Ricotta Binder: In a medium bowl, whisk the egg, then fold in the drained ricotta, grated Pecorino Romano, and nutmeg until well combined.
- Assemble the Layers: Spread a thin layer of meat sauce in a 9x13 deep-dish pan. Arrange a layer of noodles, followed by a layer of the ricotta mixture, a layer of shredded mozzarella, and a generous layer of meat sauce. Repeat the layers until all ingredients are used, finishing with a thick layer of mozzarella.
- Bake: Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until the cheese is bubbly and golden brown. Let rest for 15 minutes before slicing to ensure structural integrity.