Naturally, this lasagna would be wonderful served with an antipasto salad and garlic bread. To simplify the recipe, you can substitute sweet or hot Italian sausage for the pork and its spice blend.
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- In a large bowl, combine the pork, minced parsley, minced onion, paprika, thyme, fennel, red pepper flakes, salt, black pepper and half the garlic. Set aside in the refrigerator.
- In a large saucepan or small stockpot over medium heat, warm the oil. Add the diced onion, mushrooms and remaining garlic and cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Stir in all the tomatoes (with their juices), wine and Italian seasoning. Bring to a boil, reduce to a simmer, cover and cook for 1 hour.
- After about 45 minutes, in a large skillet over medium heat, cook the pork mixture, breaking it up with a spoon or spatula, until no longer pink, 6 to 7 minutes.