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Ingredients
- Ragu Napoletano:
- 2 1/2 lbs basic pasta dough
- 2 tbsp extra-virgin olive oil
- 1 recipe ragu napoleano, sausages thinly sliced, other meats reserved for another use
- 3 cups fresh ricotta
- 1 recipe polpette alla napoletana
- 1 cup freshly grated parmigiano reggiano
- 1 lb fresh mozzarella, shredded
- 1/4 cup extra-virgin olive oik
- 8 oz boneless veal shoulder, cut into chunks
- 8 oz boneless beef chuck, cut into chunks
- salt and pepper, to taste
- 1 onion, finely chopped
- 3/4 cup dry red wine
- two 28 oz cans plum tomatoes, passed through a food mill
- 8 oz sweet italian sausages
- pinch hot red pepper flakes
Details
Servings 10
Preparation
Step 1
Make the ragu:
In a dutch oven, heat oil over medium heat. Season veal and beef and sear in batches. Transfer to a plate.
Add onion to the paute and saute until brown and very soft, about 10 minutes. Add wine, browned meat, tomatoes, sausages, and pepper flakes and bring to a boil. Reduce to a simmer and cook, stirring occasionally for 2 1/2 - 3 hours.
Remove from the heat, remove the meat and sausages, and set aside. Adjust seasoning and allow the sauce to cool.
Assemble the lasagne:
Roll the pasta dough out on the thinnest setting and cut into 10" by 5" strips and cover with a damp cloth.
Bring a pot of heavily salted water to boil. Set up an ice bath and add the oil to it. Cook the noodles until tender, about 1 minute, then transfer to the ice bath. Lay out on towels to drain.
Preheat the oven to 350 F.
In a deep 10" by 12" pan, spread 1/2 cup of the ragu over the bottom of the dish. Then top with a layer of pasta, a layer of ricotta, a layer of polpette and sausage, and a layer of parmigiano and mozzarella. Continue for at least 3 layers, ending with cheese.
Bake for 1 hour and 15 minutes or until the edges are bubbling. Let rest for 15 minutes and serve.
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