INGREDIENTS

Meatball sauce

3 boxes of 796 ml of California tomatoes (brand Pastene)

1/2 can of 156 ml of tomato paste

125 ml (1/2 cup) of water

2 bay leaves

Dried basil, to taste

Salt and pepper

1 1/2 lb. (750 g) chopped veal

1 1/2 lb. (750 g) ground pork

2 eggs, slightly beaten

1/4 cup (60 mL) bread crumbs

1/4 cup (60 mL) grated Parmesan cheese

1 onion, finely chopped

Tomato sauce

2 onions, chopped

3 cloves of garlic, chopped

30 ml (2 tbsp) of olive oil

1 lb (454 g) pork or beef ribs

3 boxes of 796 ml of California tomatoes (brand Pastene)

1/2 can of 156 ml of tomato paste

250 ml (1 cup) of water

Italian spices mixed, to taste

or mix of bay leaves, basil, parsley, dried oregano

Salt and pepper

Fresh lasagna

3.75 to 4 liters (15 to 16 cups) flour

30 eggs

180 to 250 ml (3/4 to 1 cup) of olive oil

Grated Parmesan, to taste

1 kg mozzarella cheese, grated, or more

PREPARATION

Meatball sauce

In a large saucepan, combine tomatoes, tomato paste, water, bay leaves and basil. Bring to a boil and simmer the time to prepare the meatballs. Salt and pepper.

In a bowl, combine the meat, eggs, bread crumbs, parmesan and onion. Salt and pepper. Shape into balls with a diameter corresponding to the size of a 10-cent coin. Place the meatballs as you go through the simmering sauce. Cook about 1 hour 30 minutes over low heat, stirring occasionally. Remove from heat and reserve.

Tomato sauce

In a large saucepan, soften the onions and garlic in the oil. Add the spare ribs and sauté for about 5 minutes. Add tomatoes, tomato paste, water, spices and herbs. Salt and pepper. Cook about 1 hour 30 minutes over low heat, stirring occasionally. Remove the spare ribs from the sauce (they only served to give flavor).

Fresh lasagna

In a very large bowl, place the flour. Dig a well in the center and break the eggs, one by one. Stir in flour with a fork or with your hands. Slowly add the oil, pouring it in a net.

Mix well.

Place the dough on a work surface and knead until it is smooth (you can also beat it on the hook to knead in a stand mixer, separating the dough in three). Cover with a clean damp cloth and let stand for 15 minutes.

Knead again for 3 to 5 minutes.

Cut dough into 2.5 cm (1 inch) thick slices. Pass the pieces in a pasta machine according to the manufacturer's instructions. Lasagna is obtained about 60 cm (24 in) in length.

Spread the lasagna on a table and let dry a few hours.

In a large saucepan of salt water, cook pasta until al dente. Drain.

Preheat the oven to 180 ° C (350 ° F).

In a roasting pan with high edges, pour 4 to 5 ladles of tomato sauce. Cover with cooked lasagna and also line the sides of the dish. Continue alternating meatball sauce, tomato sauce, parmesan, mozzarella and lasagna, to obtain a dozen layers. Keep the remaining tomato sauce for another use.

Bake for about 1 hour or until lasagna is hot and cheese is melted.

Tip:

This superb lasagna is actually the result of three recipes, which you can prepare separately: a basic tomato sauce, a meatball sauce and fresh pasta. It is also possible to divide the recipe into three. You will then get a lasagna for 10 people.