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- Saute' the onions, carrots, celery and garlic in the butter.
- After about 5 minutes and the vegetables are softened a bit, add the ground meats. Add the salt and pepper, the tomato sauce, wine, broth/stock, and parsley. Simmer this mixture slowly for approximately 2 1/2 hours, adding another 1/2 cup of beef broth/stock to your desired thickness . . . which this should be fairly thick.
- Next prepare the meatballs (Polpette alla Napoletana), which is one of the major reasons why this lasagna is so unusual: