Ingredients:

  • 1 lb ground chuck (80/20 fat content)
  • 1 lb sweet Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 12 oz tomato paste
  • 30 oz tomato sauce
  • 0.5 cup dry red wine
  • 2 tbsp white sugar
  • 1.5 tsp dried basil
  • 1 tsp fennel seeds, crushed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 30 oz whole milk ricotta cheese
  • 1 large egg
  • 2 tbsp fresh parsley, chopped
  • 0.5 cup freshly grated parmesan cheese
  • 1 lb lasagna noodles
  • 1 lb mozzarella cheese, shredded
  • 0.25 cup additional parmesan cheese

Instructions:

  1. In a large Dutch oven over medium-high heat, brown the ground chuck and Italian sausage, breaking the meat into small crumbles. Add onions and garlic, sautéing until translucent (about 5 minutes).
  2. Stir in tomato paste, crushed tomatoes, tomato sauce, and red wine. Add sugar, basil, fennel seeds, 1 tsp salt, and pepper. Simmer on low for at least 30 minutes.
  3. In a medium bowl, whisk together ricotta, egg, parsley, 1/2 tsp salt, and 1/2 cup parmesan until smooth and aerated.
  4. Spread 1.5 cups of meat sauce on the bottom of a 9x13 inch pan. Arrange a layer of noodles over the sauce. Spread 1/3 of the ricotta mixture, followed by 1/4 of the mozzarella and 1.5 cups of meat sauce.
  5. Repeat the layering process twice more. Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella and parmesan.
  6. Cover tightly with tented aluminum foil. Bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 25 minutes until the cheese is golden and bubbly. Rest for 15 minutes before slicing.