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1
In a large sauce pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
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2
Stir in 1/2 cup white wine.
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3
Stir in crushed tomatoes, tomato paste, tomato sauce.
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4
Season with sugar, basil, fennel seeds, Italian seasoning, bay leaves, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon red crushed pepper and 2 tablespoons parsley.
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5
Simmer, covered, for about 1 1/2 hours - 2 hours, stirring occasionally.
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6
In a mixing bowl, combine ricotta cheese with egg, remaining parsley, nutmeg, and 1/2 teaspoon salt.
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7
Preheat oven to 375 degrees F (190 degrees C).
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8
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
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9
Arrange noodles lengthwise over meat sauce. Do not overlap noodles, but break pieces to fill in gaps.
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10
Spread with one half of the ricotta cheese mixture.
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11
Top with a third of mozzarella cheese.
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12
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
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13
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Grate some black pepper on top.
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14
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
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15
Bake in preheated oven for 25 minutes.
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16
Remove foil, and bake an additional 25 minutes.
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17
Cool for 15 minutes before serving.
