Nonna Caputo's lasagna
MAKES 8 TO 10 SERVINGS
The secret to my grandmother's perfect lasagna was the long, slow braising of the meat. It takes an extra day to produce, but it is definitely worth the extra work.
BOLOGNESE:
½ cup olive oil
2 pounds pork butt, boneless, cut into 2-inch cubes
2 pounds beef short ribs, boneless, cut into 2-inch cubes
2 pounds veal shoulder, bone- less, cut into 2-inch cubes
Salt and pepper
2 carrots, peeled, chopped
1 onion, peeled, chopped
2 stalks celery, chopped
1 head garlic, cloves peeled and chopped
3 cups red wine
1 gallon chicken stock or water
3 bay leaves and 1/4 cup fresh thyme twigs, tied together with butcher string
3 cups tomato-based pasta sauce, about ½ cup reserved (Rao's is a good brand)
1½ pounds dry pasta sheets (preferably De Cecco), cooked and cooled in ice water bath
1 pound ricotta cheese
1½ pounds shredded mozzarella
½ cup fresh basil leaves
Heat the olive oil in a very large sauce pot over high heat. Season the meat with salt and pepper, then place carefully in the hot oil and sear on all sides. Do this in batches to allow a good caramel color to develop, which provides flavor.
Remove meat from pan. Add the vegetables and saute about 5 minutes until they develop some color, then return meat to pan. Add wine and cook until reduced by half. Add stock and herbs and bring to a boil. Reduce heat, cover and simmer about 2 to 2½ hours, until the meat is falling apart tender. Remove from the stove; cool slightly.
Remove the meat with slotted spoon. Strain the broth and return it to the pot, discarding the vegetables and herbs.
When the meat is cool enough to touch, shred it by hand and add it back into the broth. Reduce the liquid over medium heat until pan is not quite dry, stirring occasionally. Stir in the tomato sauce, reserving 1 ladle full. Also, reserve some of the bolognese to spoon over the lasagna when serving. (Bolognese can be made a day ahead and refrigerated; reheat before continuing).
To assemble: Preheat oven to 350 degrees. Spread reserved tomato sauce across the bottom of a 9-by-13-inch roasting pan. Cover with a layer of pasta, then spread a thin layer of ricotta across the pasta with a spatula. Sprinkle some mozzarella on top of the ricotta, and follow with a ladle of bolognese. Finish with some torn basil leaves. Repeat process until all ingredients are gone. The final layer should be pasta topped with mozzarella.
Place the lasagna in the oven, covered with aluminum foil, and bake 35 minutes. At the 35-minute mark, remove the foil and turn the oven up to 400 degrees. Bake 10 more minutes, to allow the top to crisp. Remove from oven and let rest 10 minutes before serving. Serve with the reserved bolognese, fresh grated Parmesan and a drizzle of extra virgin olive oil.
Chef John Caputo, A Mano
Nutrition facts per serving: 1,372 calories, 75 g fat, 30 g saturated fat, 309 mg cholesterol, 55 g carbohydrates, 102 g protein, 1,215 mg sodium, 4 g fiber
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