Ingredients:

  • 1 lb ground beef chuck (80/20)
  • 1 lb ground pork shoulder
  • 2 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 56 oz crushed San Marzano tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup dry red wine
  • 1 lb lasagna noodles
  • 30 oz whole milk ricotta cheese
  • 2 large eggs
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup fresh parsley, chopped
  • 1/4 tsp ground nutmeg
  • 1 lb low-moisture mozzarella cheese, shredded
  • 1/2 cup freshly grated Pecorino Romano
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a large pot and add beef and pork until deep brown and crumbly.
  2. Add onion and garlic to the meat fat until translucent and fragrant.
  3. Stir in tomato paste, then pour in red wine, scraping the bottom of the pot.
  4. Add San Marzano tomatoes, oregano, salt, and pepper. Simmer on low for 2 hours until the sauce is thick and rich.
  5. Boil lasagna noodles in salted water until just under al dente (about 2 minutes less than the box suggests).
  6. Combine ricotta, eggs, Parmesan, parsley, and nutmeg in a bowl until completely smooth.
  7. Spread 1 cup of sauce in the baking dish, then top with a layer of noodles.
  8. Spread a third of the ricotta mixture over the noodles, followed by a layer of mozzarella and more meat sauce.
  9. Continue to layer lasagna until you reach the top, finishing with a generous layer of mozzarella and Pecorino Romano.
  10. Cover with foil and bake at 375°F for 25 minutes, then uncover and bake for 15 minutes until the top is bubbly and golden brown.