Crazy Lasagne - {Lasagne 'Cacate' De Modica}

Recipe Ingredients

		Meat Ragu
3/4 cup	177ml	Extra-virgin olive oil - divided
2 cups	125g / 4.4oz	Onions - chopped large dice (medium)
6		Garlic cloves - thinly sliced
2 tablespoons	30ml	Fennel seeds
1		Peperoncino
1/2 lb	227g / 8oz	Sausage - out of casing
3/4 lb	340g / 11oz	Ground beef
1 tablespoon	15ml	Tomato paste
2		Peeled whole tomatoes - (28 oz ea) - crushed by hand
1 cup	237ml	Red wine
		Salt - to taste
		Lasagne
1/2 cup	73g / 2.6oz	Ricotta cheese
2 tablespoons	30ml	Chopped parsley leaves
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Dried lasagne noodles
		Cacciacavallo cheese - to taste
1/4		Fennel fronds
		Grated Pecorino cheese - to taste

Recipe Instructions

In a 3-quart saucepan, heat 1/4 cup of the olive oil over medium heat. Add the onion and cook until soft and light golden brown, about 7 to 8 minutes. Add the garlic, fennel seeds and peperoncino and stir to combine. Add the sausage, beef, tomato paste, canned tomatoes, and red wine. Bring the sauce to boil. Lower the heat and let the sauce simmer for about 30 minutes before removing the pan from the heat. Salt, to taste.

In a bowl, combine the ricotta with the remaining 1/2 cup extra-virgin olive oil, chopped parsley and black pepper. Set aside.

Bring 6 quarts of water to a boil. Season with 2 tablespoons salt. Cook the lasagne noodles according to the directions on the package, boiling them until they are tender but still al dente. Drain. Toss the cooked noodles in the meat ragu with the cacciacavallo cheese, ricotta mixture, and fennel fronds. Garnish with Pecorino.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F04) - from the TV FOOD NETWORK

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