Chef Allison Robicelli’s Lasagna

This recipe guides you in creating a robust and deeply flavored meat sauce, or ragu, for lasagna. It involves browning various cuts of pork and beef, sautéing aromatics, deglazing with red wine, and slowly simmering with high-quality San Marzano tomatoes. The process yields a rich, tender meat sauce that forms the savory heart of a classic Italian lasagna, emphasizing slow cooking for maximum flavor development.

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Course lunch/dinner

Cuisine Italian

Servings 12 people

Calories 6047.6 kcal

Equipment

1 Large Dutch Oven or Heavy-Bottomed Pot Essential for browning meats and long simmering.
1 Cutting Board
1 Chef's knife
1 Wooden Spoon or Heat-Proof Spatula For stirring and scraping the pot.
1 Tongs For handling and turning meats.

Ingredients

Main

Olive oil
1 pound Italian sausage hot or sweet (I prefer hot)
2 beef or pork braciole
2 pounds pork neck bones or country-style ribs
2 medium onions diced
8 garlic cloves sliced thin
½ teaspoon dried chile flakes
½ cup good red wine
½ cup tomato paste
Three 28-ounce cans whole San Marzano tomatoes

Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the Italian sausage and brown thoroughly, breaking it up with a spoon. Remove sausage and set aside.
Sear the beef or pork braciole and pork neck bones until deeply browned on all sides. Remove and set aside with the sausage.
Reduce heat to medium, add diced onions to the pot, and sauté until softened and translucent, scraping up any browned bits from the bottom.
Add sliced garlic and dried chile flakes, cooking for another minute until fragrant, being careful not to burn the garlic.
Pour in the red wine, deglazing the pot by scraping the bottom vigorously to release all caramelized bits. Let it reduce slightly.
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
Add the San Marzano tomatoes (crushing them by hand if desired), along with the browned sausage, braciole, and neck bones. Bring to a gentle simmer.
Reduce heat to low, cover partially, and simmer for at least 3-4 hours, or until the meats are fork-tender and the sauce is rich and thickened. Stir occasionally.
Remove the braciole and neck bones. Shred the meat from the neck bones and slice the braciole, then return the meat to the sauce. Adjust seasoning as needed.

Notes

Achieving deep caramelization on the Italian sausage, braciole, and pork neck bones is crucial for building the foundational flavor of this rich ragu. Do not rush this initial browning step. Deglaze the pot thoroughly with red wine to capture all the flavorful fond. The quality of San Marzano tomatoes directly impacts the sauce's depth; opt for DOP certified. A long, slow simmer allows the tough cuts of meat to become incredibly tender and the flavors to meld beautifully. Taste and adjust seasoning throughout the simmering process.