Lasagna

For the sauce 1 pound sweet Italian sausage 1 pound ground beef 1 medium onion, diced 4 cloves garlic, minced 1 28 ounce can crushed tomatoes 1 15 ounce can tomato sauce 3 Tablespoons tomato paste ½ cup red wine 2 Tablespoons white sugar ½ teaspoon fennel seeds 1 teaspoon dried oregano 1 teaspoon salt ¼ teaspoon black pepper For the cheesy layers 15 ounces whole milk ricotta cheese 1 large egg ¼ cup chopped fresh parsley, plus more for topping ⅛ teaspoon ground nutmeg 2 cups whole milk mozzarella, shredded 1 cup freshly grated parmesan cheese Noodles 1 batch Homemade fresh pasta, rolled into thin sheets then cut into sections to fit your baking dish.

* Cook sausage, ground beef, onion, and garlic in a large pot or dutch oven over medium heat until the meat is well browned, around 7-8 minutes. * Stir in crushed tomatoes, tomato paste, tomato sauce, wine, sugar, fennel seeds, oregano, salt, and pepper. * Bring to a low simmer then reduce heat to low and cook for at least 1-2 hours, stirring occasionally, until the sauce is reduced by about half. * Let the sauce cool for around 30 minutes before using. * The sauce can be made up to 2 days ahead and stored in the refrigerator. * While the sauce cooks, add the ricotta, egg, parsley, and nutmeg to a medium bowl and stir until well combined. * Refrigerate the mixture until ready to assemble the lasagna. * Using a pasta machine, roll out the prepared pasta dough into thin sheets then cut into 8 to 10 inch sections or cut to fit your baking dish. * Working in batches, cook the lasagna noodles in a large pot of boiling water for around 30 seconds to 1 minute until softened then drain. Preheat oven to 375°F and lightly coat a 9x13 lasagna dish with cooking spray or olive oil. * To assemble, spread 1 cup of the meat sauce in the bottom of the baking dish then add a layer of noodles. * Spread on a third of the ricotta mixture, then top with ½ cup of mozzarella and ¼ cup of Parmesan cheeses. * Repeat process 2 more times; sauce, noodles, ricotta, and cheese. * For the top layer add the remaining sauce and top with the remaining mozzarella and Parmesan cheese. * Cover with foil and bake for 20 minutes. * Remove the foil and bake and additional 20-25 minutes. * Let cool for 10-15 minutes before serving.