Image credit: Joshua Weissman

• 1lb (450g) ground beef (chuck)
• 1 lb (450g) ground pork (pork shoulder)
• 1 medium sized onion
• 1 rib of celery
• 1 medium sized onion
• 2 carrots
• 2 cloves garlic thinly sliced (I also added this and forgot to mention it)
• 3 Tbsp (60g) tomato paste
• 1 cup (236ml) white wine
• 1.5 cups (354ml) chicken stock
• 1- 17.6 oz (500g) container of crushed tomatoes
• Salt to taste

• 3 cups (480g) all purpose flour (or 00 tipo)
• 5 whole eggs
• 1/2 tsp (3g) fine sea salt
• Water if needed

• 1 16oz tub whole milk ricotta
• Parmigiana reggiano
• *optional* fontina
• Fresh mozzarella (two 500g balls should do)
• Fresh basil
• 13 slices of prosciutto di parma
• Lasagna pasta sheets

Sauce Preparation​

1. Combine 1lb each of ground beef and pork in a bowl, mixing well.
2. Heat oil in a large heavy-bottomed pot over medium-high heat. Shape half the meat mixture into a thin patty and sear for 2-3 minutes per side. Repeat with remaining meat, then set aside.
3. In the same pot, cook 4oz of guanciale or pancetta over medium heat until crispy. Add 1 diced onion, 1 diced celery stalk, and 2 diced carrots, sautéing for 2 minutes until softened.
4. Stir in 3 tbsp tomato paste and cook until slightly caramelized. Deglaze with 1 cup white wine (or water), simmering until reduced by half. Add 1½ cups chicken stock, 17.6oz crushed tomatoes, and the cooked meat. Simmer for 1-2 hours until thickened.

Pasta Dough​

1. Whisk 3 cups flour with ½ tsp salt, then form a well and add 5 eggs. Gradually mix, then knead into a smooth dough. Wrap in plastic and rest for 1 hour.
2. Divide dough into 4 pieces, flatten, and roll through a pasta machine, progressively thinning to the finest setting.

Assembly & Baking​

1. Boil salted water. Blanch fresh noodles for 10 seconds (or cook store-bought until very al dente).
2. Butter a 9x13-inch pan, spread a thin sauce layer, then alternate layers of: pasta, ½ cup ricotta, basil, prosciutto, meat sauce, and a mix of parmesan, fontina, and mozzarella. Repeat until full.
3. Top with cheese, bake at 350°F for 1 hour until golden. Rest 20-25 minutes before serving.