This absolute best ever beef lasagna recipe comes to us via my sister and brother-in-law. This is the ultimate meat lasagna!
Three layers of deliciously rich, luscious meat sauce, creamy cheesy ricotta (no cottage cheese here!), and perfectly cooked noodles. You honestly would have a hard time finding something better at a restaurant. This dish delivers!
Also, keep reading for the trick to getting a perfect portion cut every time.
Lasagna Meat Sauce
In a large dutch oven or heavy-bottomed pot over medium-high heat, brown the ground beef and hot Italian sausage. Drain excess fat, add the pepperoni and cook about 1 minute.
Add the onion, garlic, parsley, and fennel. Cook about 10 minutes, stirring frequently.
Add the crushed tomatoes, tomato paste, sugar, fresh basil, bay leaves, oregano, salt, and pepper. Bring to a boil, add the wine.
Reduce the heat and simmer for 1 hour. Add the mushrooms and simmer another 30 minutes (if doubling the recipe, simmer longer).
Around this time the kitchen starts to smell WONDERFUL! The tomato sauce is simmering away so this is usually when I am pouring a glass of wine.
Dipping some freshly baked bread into some olive oil and red pepper flakes usually happens too. Cooking should be an experience, right?
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