Experience the rich flavors of this traditional lasagna featuring tender meatballs simmered in a savory tomato sauce, layered with creamy béchamel, and melted cheeses for an unforgettable meal.
Ingredients extracted via AI
250 g ground beef250 g ground pork sausageprosciuttoolive oilonion2 ČL saltgarlicfresh thymefresh oreganored chili flakesfennel seedstomato pastered winewhole San Marzano tomatoestomato passatacarrotbutter1 ČL sugarfresh basilflourmilkgarlic powdernutmegParmesan cheeselasagna noodlesfontina cheesemozzarella cheese
Procedure generated via AI
Combine ground beef, ground pork sausage, and prosciutto in a bowl, then shape into 5 or 6 large, soft meatballs.
Heat olive oil in a large skillet over medium-high heat. Brown the meatballs for about one minute on each side in batches to avoid overcrowding the pan.
Set the meatballs aside. Reduce heat to medium and add chopped onion with a pinch of salt; cook for 5 to 7 minutes until the onion becomes translucent.
Add garlic, fresh thyme, oregano, red chili flakes, and crushed fennel seeds. Sauté briefly to release their aromas.
Stir in the tomato paste and cook, stirring, until it turns a deep red color, about 3 to 4 minutes.
Pour in the red wine and cook until nearly all the liquid evaporates (au sec).
Add whole San Marzano tomatoes, tomato passata, whole carrot, and butter. Return the meatballs to the pot and sprinkle in two teaspoons of salt.
Bring the sauce to a simmer, cover, and let it gently cook for 1 ½ to 2 hours.
After thickening, remove the carrot and mash the meatballs with a potato masher. Adjust seasoning to taste, adding a teaspoon of sugar if the sauce is too acidic.