-
1
Heat a deep skillet (with a lid) over medium heat, add pancetta and cook for 1 minute. Add ground beef and sausage, season with salt and pepper. Cook and set aside.
-
2
Reduce heat to medium - low and add olive oil to the skillet. Add the garlic and cook until fragrant. Add the carrots and onion, stir frequently and cook until vegetables are soft. Approximately 7-10 minutes.
-
3
Return the meat to the pan. Mix in the Italian seasoning and tomato paste.
-
4
Add the red wine, increase the heat to medium and allow to reduce.
-
5
Add the beef stock and can of crushed tomatoes. Reduce to a simmer, add red chilli flakes, remaining Italian seasoning and bay leaf. Check seasoning, add salt and pepper if needed.
-
6
Let the ragu sauce simmer for 2 hours, remove from heat and cool. Remove the bay leaf before assembling the lasagna. Ragu can be made the day before.
-
7
To assemble the lasagna in 13x9 inch baking pan: cover bottom of pan with a thin layer of rage sauce; then one layer of noodles - overlapping the noodles; top with a thin layer of sauce and grated cheese; another layer of noodles; spread the ricotta evenly; another layer of noodles; top with thin layer of sauce and cheese; another layer of noodles; and top with remaining ragu sauce and grated cheese.
-
8
Bake in oven at 350F for 45 mins.
