Michael Symon’s Mama that is :). He said that every Wednesday at his parent’s house was lasagna night and that was the night that all his friends begged to eat over. Mom’s lasagna cemented his mom, Angel, as best cook on the street. The smell of the baking lasagna traveled houses away. This is by-far the best lasagna he has ever eaten on earth. Need me to say anything else ? :) All I can say is, just go through the ingredient list and you’ll have some idea why he said so.

MOM’s LASAGNA (8 servings)

1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
Kosher salt
1 lb pork neck bones
1 lb ground veal
1 lb ground beef
1 lb spicy Italian sausage, loose or removed from the casing
1/2 cup dry white wine
4 cups chopped peeled tomatoes
3 bay leaves
1 lb dried lasagna noodles
2 lbs whole-milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1 lb fresh mozzarella cheese, grated
1/2 cup grated Parmesan cheese


1. In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and three-finger pinch of salt and sweat them until they’re translucent, 2 minutes

2. Add the neck bones and brown them, about 5 minutes. Add the ground veal, beef and sausage, season with another healthy pinch of salt, and continue cooking until the meat is browned, about 10 minutes

3. Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface

4. Bring a large port of water to a boil. Add enough salt so that it tastes seasoned and allow the water to return to a boi. Add the noodles and cook until al dente. Drain well and set aside

5. Meanwhile, in a medium bowl, mix together the ricotta, parsley, basil, oregano, and eggs with a pinch of salt

6. Preheat the oven to 350 F. In a lasagna pan (9 x 13″) is optimal-ladle about 1 cup sauce on the bottom. Arrange a layer of noodles on this followed by a layer of sauce and then some of the ricotta mixture, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan

7. Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Let cool for 30 minutes before cutting and serving


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