Chef Allison Robicellis Lasagna
Ingredients
- olive oil
- 1 pound italian sausage, hot or sweet (i prefer hot)
- 2 beef or pork braciole
- 2 pound 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
- 1 pound dried lasagna noodles
- one 15-ounce container whole-milk ricotta
- 1 lb fresh mozzarella, sliced as thin as possible
- 1 cup grated pecorino romano
- gravy and reserved meats
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