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1
In a 10 to 12-inch braising pan, or a Dutch oven, heat 4 tablespoons olive oil over a high flame until hot but not smoking.
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2
In a large mixing bowl, combine the ground meat, egg, parsley, bread crumbs, salt and pepper, to taste, and 2 tablespoons of grated Parmigian-Reggiano.
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3
Using a wooden spoon, mix until well combined.
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4
Using your hands, mould the meat mixture into small meatballs, each a bit larger than a golf ball.
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5
Continue making meatballs until the mixture has all been used.
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6
Add the meatballs to the pan and cook until the meatballs are browned on all sides, about 7 minutes.
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7
Add the tomatoes sauce and season, to taste, with salt and pepper.
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8
Bring the mixture to a boil then reduce to a low simmer.
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9
Cover and let simmer until the meat is tender, about 45 minutes.
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10
During this time, the pan will begin to dry out.
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11
Add the beef stock bit by bit when necessary to keep the pan moist.
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12
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
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13
Roll the pasta out to the thinnest setting.
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14
Cut the resulting sheet into 4 equally-sized squares, each about 4-inches square.
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15
Carefully drop the squares into the boiling water, and cook until tender but al dente, about 5 minutes.
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16
Drain and lay gently aside.
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17
Remove the saucepan or Dutch oven from the heat.
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18
Remove the cooked meat and set aside until cool enough to handle.
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19
Preheat the oven to 350 degrees F.
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20
Using the remaining teaspoon of olive oil, lightly grease an 8-inch lasagne pan.
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21
Cover the bottom of the pan with 2 sheets of cooked lasagne noodles.
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22
Cover with half of the chopped mozzarella, then half the prosciutto, then half the meatballs with some sauce.
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23
Sprinkle with half the remaining Parmigiano.
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24
Repeat this layering process using the remaining ingredients.
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25
You will end up with Parmigiano on to.
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26
Add more if desired.
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27
Place in the oven and cook until the lasagne is heated through and the Parmigiano is brown and bubbly, about 15 minutes.
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28
In a 3-quart saucepan, heat the olive oil over medium heat.
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29
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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30
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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31
Add the tomatoes and juice and bring to a boil, stirring often.
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32
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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33
Season with salt and serve.
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34
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
