Awesome Lasagne

• Sauce:
• 2 Tbsp olive oil
• 1 lb pork shoulder or spare ribs
• 1 lb veal shoulder chop or lamb shank
• 1 lb italian sausage (can also use chicken sausage)
• 6 garlic cloves
• 1/4 cup tomato paste
• 3 28oz cans whole peeled tomatoes (I've also used fresh diced tomatoes)
• 2 cups water
• salt
• pepper
• 6 fresh basil leaves
• Meatballs:
• 1 lb ground beef (can also mix meats, like pork and beef)
• 1/2 fine bread crumbs
• 2 eggs
• 1 tbsp minced garlic
• 1/2c grated pecorino-romano cheese
• 1 tsp salt
• pepper
• 2 Tbsp olive oil
• Lasagne:
• 10-12 strips of FRESH lasagne pasta
• salt
• 2 lbs (32oz) ricotta
• 1 lb thinly sliced fresh mozzarella
• 1.5c grated pecorino-romano cheese

1. Sauce:
2. Put tomatoes with juices in a food processor and pulse until chopped. For runny sauce, puree the tomatoes. For chunkier sauce, a few pulses is all you'll need.
3. In a large pot, heat the oil over medium heat, brown the pork, veal/lamb, and sausages on all sides, transfer to a plate. Add the garlic to the pot, cook 1 min, add the tomato paste and stir 1 min. Add tomatoes and the water. Season with salt and pepper. Add the pork, veal/lamb, and sausages and basil and bring to a simmer. Partially cover and cook over LOW heat 2 hours, stirring occasionally. You can add more water if it gets too thick. While the sauce is cooking, make the meatballs.
4. Meatballs:
5. Combine all ingredients (except oil) in a large bowl, mix with your hands. Rinse your hands with cold water and form into SMALL balls, no bigger than a grape. Keep hands wet to prevent sticking. Heat the oil in a skillet and brown meatballs on all sides and transfer to a plate. When sauce is done, add the meatballs and cook 30min more. Remove all meat, including meatballs from the pasta. This is a pain, but necessary. Slice the sausages thinly, chop the pork into small pieces and mix with sausages.
6. Lasagne:
7. Preheat oven to 350
8. Cook pasta according to directions (usually cook in boiling water 1 min, rinse in ice cold water, lay out on paper towels). Spread a thin layer of sauce on the bottom of a lasagne pan. Make a single layer of pasta, overlapping the strips. You will have to cut the strips to fit the pan. Spread 1/4 of the ricotta over the pasta, scatter 1/4 of the meatballs and sausage/pork, then 1/4 of the mozzarella. Spoon 1c of the sauce over and sprinkle with romano cheese.
9. Repeat these layers 3 more times. Make a final layer of pasta, sauce and grated cheese.
10. Bake 1 hr 30 min, until bubbly and top is browned. Check at 60min, if top is browing too fast, cover with foil.

olive oil, pork shoulder, veal shoulder chop, italian sausage, garlic, tomato paste, tomatoes, water, salt, pepper, fresh basil, ground beef, bread crumbs, eggs, garlic, pecorinoromano cheese, salt, pepper, olive oil, pasta, salt, ricotta, mozzarella, cheese

Taken from www.epicurious.com/recipes/member/views/awesome-lasagne-50025308 (may not work)