Ingredients
For the sauce:
2 T extra virgin olive oil
2 1/2 pounds country style pork ribs or pork shoulder (also named Boston Butt)
1 medium yellow onion, diced
6 oz bacon, chopped
3 garlic cloves, minced
1 cup water
2 28 oz cans whole tomatoes, with juice
1 cup red wine
1/4 cup tomato paste
1 tsp dried basil
For the meat filling:
2 large eggs
3 slices white bread
1 large handful parsley
about 2 oz Parmesan cheese
1/2 tsp salt
Ground black pepper to taste
For the lasagna:
1 lb ricotta cheese
1 pound shredded mozzarella cheese
Ingredients
1/4 cup grated Parmesan cheese
Begin by making the sauce. Preheat the oven to 300 degrees. Heat the olive oil over medium heat in a Dutch oven or a pot large enough to hold all of the sauce ingredients. Season the meat liberally with salt and pepper and deeply sear the pork on all sides, working in batches if needed. Remove the pork to a plate. Add the onions, bacon, and garlic. Sprinkle some salt in the pot as well (to ensure that the onions release their juices). Saute, stirring often, until the onions are softened and have taken a bit of color. At this point, your pan should have a “clean” bottom as the onion juice has deglazed the pan. (Don’t worry if it hasn’t happened, though.) Put the meat and any accumulated juices back in the pan and then add the water. Increase the heat to medium high and cook until almost all of the water has evaporated and it looks saucelike in the pan. Then add the tomatoes, red wine, tomato paste, and basil. Bring the pot to a boil and then stick the pot into the oven uncovered. Bake for about 3-4 hours or until the meat is fall apart tender, stirring every hour or so.
When tender, remove the meat from the sauce and let it cool on a plate. Take your stick blender to the sauce and puree it. (Alternatively, process the sauce in the blender or food processor. If you don’t have any of those, crush the tomatoes in your hands before adding them to the pot or use crushed or diced tomatoes.) Taste the sauce and adjust any seasonings, even adding a bit of sugar if the sauce is too acidic.
Then place the meat in a food processor and process until shredded finely. (Or shred by hand.) Remove the meat from the food processor and then place the eggs, bread, Parmesan, salt, and pepper in the food processor and process until finely chopped. Mix everything together. (Alternatively, chop everything by hand and mix it up.)
Now you can assemble the lasagna. Using a large, glass rectangular baking pan, place about 1/2 cup of the sauce on the bottom of the pan. Then start layering in this order: lasagna smeared with ricotta cheese, meat filling mixture, mozzarella cheese, salt, pepper, and about 1 1/2 cups sauce. After each layer, using a spatula, even everything out and make sure the sauce reaches everywhere. The last layer should be simply noodles with ricotta, the remaining sauce, and then the remaining mozzarella cheese and the 1/4 cup Parmesan. Use your judgment to juggle the amounts as you’re building it. It’s not an exact science and don’t sweat it if you’re layers are a bit uneven. It will still be delicious.
Bake at 375 degrees for 45 minutes or until well-browned and bubbly. Let is stand for 15 minutes before serving.
The lasagna can be assembled one day ahead. Keep in the refrigerator. However, adjust your baking time if you’re are baking a cold lasagna.
Recipe from: http://abreiden.wordpress.com
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