Pairs with 2018 Sangiovese

Ingredients for the meat sauce:

  • 1 Tablespoon extra virgin olive oil
  • 1 pound ground beef chuck
  • 1 pound ground Italian Sausage
  • 1 medium onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (28-ounce) can good-quality tomato puree
  • 1 (28-ounce) can good-quality crushed tomatoes
  • 6 ounces tomato paste
  • 1/4 cup chopped fresh oregano
  • I Tablespoon dried oregano
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon ground fennel seeds (optional)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon sugar


1. In a large heavy bottom skillet, heat 1 tablespoon of olive oil and saute’ the onions until they are soft and translucent. Approx. 4-5 minutes.

2. Add the garlic and saute’ for 1-2 minutes. Be careful not to burn the garlic.
3. Add the ground beef and Italian sausage and cook until lightly browned on all sides. You want enough space so that the meat has room to brown not steam.
4. Remove from heat and drain off excess oil.
5. Transfer mixture to a large heavy bottom pot and add the tomato paste stirring until just incorporated.
6. Add the tomato puree and crushed tomatoes
7. Add the oregano, basil, parsley, thyme, salt, sugar, onion powder and garlic powder and bring to a simmer.
8. Once it has come to a simmer, taste the sauce and adjust seasonings to your palate. I like a lot of oregano and basil in mine so I often end up adding more at this point. I rarely have to add more sugar because I almost always use the same brand of tomatoes, but you may want to adjust the sweetness depending on the acidity of your tomatoes.
9. Simmer for 30-45 minutes and remove from heat.

To assemble the lasagne you will need:

  • 13” x 9” deep dish lasagne pan that will fit three layers.
  • 1 box dry lasagne noodles.
  • *I do not pre-cook my noodles so this recipe calls for more sauce and a longer cooking time than a typical recipe.
  • 2 – 15oz containers whole milk ricotta cheese mixed with 1 egg and 2 tablespoons chopped fresh parsley.
  • *You may have some leftover ricotta mixture depending on how much you like in your lasagne. The leftover ricotta mixture is great on pizza, mixed into scrambled eggs or any other application you like.
  • 2 pounds (32 ounces) shredded mozzarella cheese
  • 1/2 pound (8 ounces) freshly grated Parmesan cheese


1. Heat the oven to 375°F
2. Cover the bottom of the dish with a layer of sauce.
3. Arrange one layer of lasagne noodles over the sauce. *You may need to carefully trim or break a small portion off the ends depending on your pan dimensions if you want an exact fit.
4. Cover with a generous layer of sauce.
5. Add half of the ricotta cheese in spoon size dollops every couple inches and, using a knife or small icing spatula, carefully spread the ricotta over the top of the sauce. It does not need to completely cover the sauce. The most important thing is spreading it over the top of the sauce, not mixing it into the sauce.
6. Sprinkle 1/3 of the mozzarella and ½ the grated parmesan cheese evenly over the top of ricotta cheese.
7. Add the second layer of noodles, and repeat the process topping with the sauce, ricotta, mozzarella and parmesan.
8. Add the final layer of noodles, top with the remaining sauce and mozzarella.
9. Cover the lasagne pan with aluminum foil making sure it is tented slightly so it doesn’t touch the lasagne or it will stick during the baking process.
10. Bake at 375°F for 60-90 minutes depending on how deep your lasagne pan is. Uncover in the last 10-15 minutes if you’d like your lasagne more browned on top with slightly crusty edges. My favorite!
11. Allow the lasagne to cool at least 20 minutes before serving.

Recipe by, Kristine Youngberg – General Manager