Lasagne Casserole with Meat and Red Wine Sauce

Course Main Dishes Total Time Under 4h

Ingredients in this Recipe

1 can (28 ounces) tomatoes in purée, drained and coarsely chopped, purée reserved
1 large carrot, scraped and finely chopped
1 large clove garlic, finely chopped
1 large stalk celery, including leaves, finely chopped
1 medium to large onion, finely chopped
1 pound dried lasagne or narrower lasagnette noodles
1 pound lean ground beef or pork
1½ cups freshly grated parmigiano
1½ pounds (3 cups) ricotta cheese
1½ pounds good quality mozzarella, cut into very thin slices, or shredded
1½ teaspoons salt, or to taste
2 tablespoons salt, for cooking pasta
2 tablespoons vegetable oil
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons olive oil
3 tablespoons unsalted butter
4 tablespoons tomato paste
Freshly milled black pepper to taste
good pinch of freshly grated nutmeg
½ ounce dried porcini mushrooms
½ pound lean, sweet, fennel flavored Italian pork sausages (about 3 links)
½ pound thinly sliced Italian salame, such as soppressata, diced
¾ cup good dry red wine

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