"Once it has browned, Lagasse adds softball-sized mounds of ground pork, ground beef, and ground veal to the pot. After everything has been sauteed and seasoned, he adds aromatics, spices, and a bit of wine, which helps deglaze the pan. Lagasse says this bolognese sauce takes about an hour to make, so patience is necessary. After the bolognese has simmered and come together, Lagasse adds his secret weapon, yet another meat: chopped chicken livers, which give lasagna an extra boost of rich flavor."
"When assembling a lasagna, it's important to spread a good amount of sauce along the bottom of your baking dish so that the noodles don't stick to the pan, making serving easier. After the initial layer of sauce, lay down lasagna noodles, ensuring that they cover as much of the dish as possible without overlapping too much. You can use oven-ready, no-boil lasagna noodles, but they don't always have the best texture, so we recommend using freshly boiled noodles. O"
A manly meat lasagna combines two meat-based sauces—a ragu and a bolognese—and six types of meat for deep, layered flavor. The ragu blends hot and sweet sausages with crushed tomatoes reduced into a zesty base. The bolognese begins with pancetta, then adds ground pork, beef, and veal, sautéed with aromatics, spices, and a splash of wine to deglaze. That sauce simmers about an hour and finishes with chopped chicken livers for added richness. Assembly requires a bottom layer of sauce to prevent sticking, neatly layered noodles, and freshly boiled noodles for best texture.
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