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1
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat.
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2
Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted.
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3
Season liberally with salt and pepper.
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4
Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes.
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5
Crush the tomatoes into the pan, and add their juice.
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6
Add the tomato paste and 2 cups lukewarm water.
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7
Simmer for 1 hour.
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8
Combine the sirloin, cheese and eggs in a large bowl.
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9
Chop the parsley with the whole garlic until fine, then stir into the beef mixture.
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10
Season lavishly with salt and pepper.
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11
Using your hands, mix until all the ingredients are well blended.
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12
Shape into meatballs and set aside.
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13
Heat the remaining oil in a large skillet over medium-high heat.
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14
Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil.
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15
Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
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16
In a clean skillet, brown the sausages over medium-high heat.
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17
Transfer to the sauce.
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18
Simmer 1 1/2 hours.
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19
Heat the oven to 350 degrees.
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20
In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella.
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21
Season well with salt and pepper.
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22
Mix thoroughly.
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23
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely.
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24
Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan.
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25
Cover with a layer of noodles.
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26
Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture.
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27
Repeat for 2 more layers, using all the meat and cheese.
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28
Top with a layer of noodles, and cover with the remaining sauce.
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29
Sprinkle reserved mozzarella evenly over the top.
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30
Bake 30 minutes.
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31
Let stand 10 minutes before serving.
