La Grande Lasagna Di Carnevale

FOODISTA
32Ingredients
Seconds

Ingredients

US|METRIC
  • 6 tablespoons butter
  • 3 onions (mediums, finely chopped)
  • 3 carrots (finely chopped)
  • 3 stalks celery (finely chopped)
  • 4 garlic cloves (minced)
  • 2 pounds ground sirloin
  • 1 pound ground pork
  • 1 pound ground veal
  • salt
  • pepper
  • 2 cups tomato sauce (fresh, or tomato paste)
  • 2 cups red wine
  • 2 cups beef broth (/stock)
  • 1/4 cup italian parsely (finely chopped)
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • 1 pound ground veal
  • 1 prosciutto (finely chopped)
  • 1 cup parmigiana (Regiano cheese)
  • 8 tablespoons Italian parsley (chopped)
  • 4 garlic cloves (minced)
  • 1 cup plain bread crumbs
  • 3 jumbo eggs (slightly beaten)
  • butter (to saute')
  • 2 cups ricotta cheese
  • 3 tablespoons Italian parsley
  • 1 jumbo egg
  • 1 pound lasagna noodles (Barilla)
  • 1/4 pound prosciutto (in one big piece, then finely chopped up)
  • 1/4 pound genoa salami (Italian, cut in 3 slices, then finely chopped)
  • 1 cup parmigiana (grated FRESH, Regiano cheese)
  • 1 cup fresh mozzarella cheese (grated)
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    Directions

    1. Saute' the onions, carrots, celery and garlic in the butter.
    2. 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.
    3. Next prepare the meatballs (Polpette alla Napoletana), which is one of the major reasons why this lasagna is so unusual:
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