Lasagna Bolognese + Lambrusco = perfect Sunday Supper

Ingredients

• Bolognese sauce:
• 3 tablespoons extra virgin olive oil
• 1 onion
• 1 carrot
• 1 stick celery
• 2 garlic cloves
• 1 pound ground Italian sausage (sweet or spicy)
• 1 pound ground beef
• 1 small glass of Lambrusco sparkling wine
• 1 cup tomato puree
• 4 tablespoons tomato paste
• Italian seasoning, to taste
• Salt and pepper, to taste
• 1 cup beef broth
• Lasagna:
• 1 box Barilla Gluten Free (no-boil) lasagna sheets
• 4 cups Bolognese sauce
• 1 15 ounce container ricotta cheese
• 1 egg
• 1 tablespoon butter
• 1 8 ounce bag mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated (plus extra for garnish)
• Fresh parsley, chopped, for garnish
• Salt and Pepper, to taste

Instructions

1. Make the Bolognese sauce:
2. Chop the onion, carrot, celery and garlic and saute over medium high heat for a few minutes in the olive oil until soft and translucent.
3. Add the ground Italian sausage and beef and saute until cooked through, no longer pink.
4. Turn up the heat and pour in the Lambrusco wine and cook for about 5-8 minutes until the alcohol cooks off and reduces.
5. Add tomato puree and tomato paste, stir together.
6. Add italian seasoning, salt and pepper (to taste) and beef broth, reduce the heat to low and simmer for at least and hour, up to 2-3 hours until sauce thickens and flavors meld together in the sauce.
7. Keep the bolognese on low heat, covered, while making the lasagna.
8. Make the Lasagna:
9. Preheat oven to 425 degrees F.
10. In a mixing bowl, mix egg and salt and pepper to taste with the ricotta cheese, set aside.
11. Grease a 9x13 inch baking dish with butter.
12. Spread 1 cup of bolognese sauce on the bottom of the baking dish.
13. Place four sheets of lasagna side by side, slightly overlapped.
14. Top the lasagna sheets with 1 cup of bolognese sauce, 1/4 of the mozzarella, 1/4 of the ricotta, and 1/4 of the Parmesan cheese.
15. Repeat for 3 more layers, making sure lasagna sheets are fully covered with sauce (they need this to cook properly).
16. Spread the remaining sauce on the top layer, sprinkle with any additional mozzarella, ricotta and parmesan cheese.
17. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes.
18. Let rest 15 minutes before cutting, garnish with fresh parsley and additional parmesan cheese, if desired.