Lasagne Di Carnevale


For the Sauce:
2 oz. strutto
2 tbs. olive oil
1 oz. prosciutto fat, chopped
2 onions, finely chopped
1 1/2 lbs. lean pork meat
1 cup red wine
1 oz. tomato paste
2 lbs. peeled tomatoes

For the Meat Dumplings:
1/2 lb. lean veal
3 oz. white breadcrumbs
1 egg
1 tbs. Parmigiano
1 tsp. parsley, chopped

Other ingredients:
8 oz. sausage
6 oz. Mozzarella
1 tbs. strutto
8 oz. grated Parmigiano
1 cup ricotta
2 lbs. lasagne

How to make the Lasagne Di Carnevale – Lasagna of Meat Ragu’ with Ricotta and Mozzarella:

asagne should be made with 3 eggs for each pound of flour so that they turn out a little stiffer. Cut lasagne into 3-in. wide, 12-in. long ribbons, or the length of the baking pan of your choice.

The sauce:
This pork ragu’ should be made the day before it is used so that it is easier to remove the excess fat which will surface. Place the strutto, the oil and prosciutto fat in a saucepan, together with onion. Let the onion get tender (not brown) and add the pork meat. Brown on all sides and add the wine, and let reduce by 1/2. Add the tomato paste after diluting it in a cup of water, then add peeled tomatoes and bring to a simmer.

Cook for at least 4 hours with the pot covered. Add some water if the sauce gets too thick. Stir occasionally to make sure it does not stick to the bottom.

The Dumplings:
Chop the lean veal, add white breadcrumbs previously soaked in water and squeezed. Add 1 egg, 1 tbs. grated Parmigiano, chopped parsley, salt and pepper. Mix all ingredients to get a smooth compound. Make dumplings the size of a nutmeg and fry in hot oil. Place on paper towel to rid of excess fat and set aside.

Saute the sausage with strutto and cook till well browned. Remove from pan. Chop and combine with the meat dumplings, place into a small casserole with a cup of the pork ragu’. Pass the ricotta through a fine sieve and add 2 tbs. of pork ragu’, mix well and set aside. Slice the Mozzarella thinly and set aside.

Boil the lasagne in plenty of salted water, remove when al dente and strain. Cool with cold water to stop the cooking process and add a little oil so that pasta ribbons will not stick to one another and will be easier to manage.

The Baking:
Butter a large baking pan. Place a little ragu’ on the bottom of the pan. Next, place a layer of lasagne, a thin layer of ricotta, a layer of Mozzarella, the dumplings, the sausage, another layer of ragu’, and a generous amount of Parmigiano. Continue with at least 3 layers and make sure the ingredients prepared are evenly used throughout the layering.

The top layer should be the pork ragu’, grated Parmigiano, and dots of butter. Bake for 30 min. and let the lasagne rest for 10 min. before serving.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at