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1
Heat 1/2 cup oil in a large saucepan over medium-high heat.
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2
Add onion and garlic and saute for 3 minutes.
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3
Stir in the beef and saute for 5 minutes or until well browned.
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4
Remove the beef with a slotted spoon and set aside.
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5
Add the sausage to the saucepan and saute until browned.
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6
Return beef to saucepan.
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7
Add the wine to the saucepan and cook for 5 minutes or until it has evaporated.
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8
Stir in tomatoes, tomato paste, and water.
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9
Add salt and pepper.
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10
Simmer, stirring occasionally, for about 2 hours or until thick and rich in flavor.
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11
If needed, add more water, a quarter cup at a time.
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12
If sauce is fatty, either skim off the fat or put a few layers of paper towel on the top to absorb the excess fat.
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13
(If you have the time, refrigerate the sauce until the fat congeals on top; then simply lift it off.)
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14
Put ricotta into a cheesecloth-lined colander and allow it to drain in the refrigerator for about 2 hours.
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15
Combine with egg yolks; blend well.
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16
This will keep the lasagne from being watery.
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17
Add the noodles and remaining 2 tablespoons oil to a large, deep pot filled with rapidly boiling salted water.
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18
Cook noodles until al dente.
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19
Drain well in a colander and then run under cold running water to stop the cooking process.
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20
Put noodles, in a single layer, on clean, damp kitchen towels.
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21
Cover with clean, damp towels.
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22
Preheat oven to 350F.
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23
Ladle a thin layer of meat sauce into a lasagne pan (12x18x2 inches or 14x10x3 inches).
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24
Cover with noodles, laid lengthwise, then cover noodles with a layer of meat sauce.
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25
Spread a thin, smooth layer of ricotta over the meat sauce.
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26
Sprinkle with grated mozzarella and Pecorino Romano.
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27
Continue layers of pasta, sauce, and cheese, alternating the pasta in opposite directions for each layer (lengthwise, then crosswise, etc.).
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28
Finish with a layer of meat sauce covered with sliced mozzarella and sprinkle with Pecorino Romano.
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29
Bake in preheated oven for about 45 minutes or until cheese topping has melted and lasagne is bubbling.
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30
Remove from oven and allow to rest for 15 minutes before cutting into squares and serving.
