Ingredients
Meat ragu:
- 1/4 cup extra-virgin olive oil, plus 1/2 cup
- 2 medium onions, chopped in large dice
- 6 cloves garlic, thinly sliced
- 2 tablespoons fennel seeds
- Pinch peperoncino
- 1/2 pound sausage, out of casing
- 3/4 pound ground beef
- 1 tablespoon tomato paste
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand
- 1 cup red wine
- Salt
Lasagne:
- 1/2 cup ricotta cheese
- 2 tablespoon chopped parsley leaves
- Freshly ground black pepper
- 1 pound dried lasagne noodles
- Cacciacavallo cheese, to taste
- 1/4 fennel fronds
- Grated Pecorino cheese, to taste
Directions
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and light golden brown, about 7 to 8 minutes. Add the garlic, fennel seeds and peperoncino and stir to combine. Add the sausage, beef, tomato paste, canned tomatoes, and red wine. Bring the sauce to boil. Lower the heat and let the sauce simmer for about 30 minutes before removing the pan from the heat. Salt, to taste.
In a bowl, combine the ricotta with 1/2 cup extra-virgin olive oil, chopped parsley and black pepper. Set aside.
Bring 6 quarts of water to a boil. Season with 2 tablespoons salt. Cook the lasagne noodles according to the directions on the package, boiling them until they are tender but still al dente. Drain. Toss the cooked noodles in the meat ragu with the cacciacavallo cheese, ricotta mixture, and fennel fronds. Garnish with Pecorino.
















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By Valpo4ever
Tinton Falls, NJ
on January 24, 2013
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No doubt that it is DELICIOUS!! the only downside of the recipe is the end preparation of the lasagna... Toss it in the ragu and ricotta cheese? that confused me a bit.
A picture or a video would be of great help!!! I ended up layering it.
By stuzy
Bloomfield Hill...
on November 30, 2011
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I loved this dish! It was quick, easy, and delicious. I am however, confused by the cooking method. Adding the meat with the tomatoes and wine eliminates the caramelization that would occur if the meat were browned first and then the liquids were added separately. The directions given "boil" the meat. Do I have it wrong? I would love to make this again.
By suzisunshine9_1...
Richmond, VA
on March 14, 2011
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Unique flavor to a traditional lasagna. The fennel really makes it pop. Had this at a dinner party and it was a huge hit! Worth the effort!
Read all 15 reviews