Prep Time 20 mins Cook Time 55 mins
For the meat sauce
1/4 cup olive oil
1 medium onion diced
1 pound ground chuck
1 pound ground pork
5 cloves garlic minced
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
2 28-ounce cans plum tomatoes hand crushed or blender pulsed
salt and pepper to taste
5 basil leaves chopped
For the lasagna pie
1 pound mafaldine pasta or broken lasagna noodles
4 cups meat sauce from above
3 large eggs beaten
1 teaspoon coarse cracked black pepper
3/4 cup Pecorino Romano cheese grated, divided
1 cup ricotta
3 cups mozzarella shredded, divided
3 tablespoons basil chopped
3 tablespoons flat leaf Italian parsley minced
3 tablespoons olive oil
For the meat sauce
Heat a large pot or deep pan to medium and add the olive oil and onion. Saute until soft (4-5 minutes) then add the beef and pork.
Turn the heat to medium-high and brown the meat. Remove the excess fat with a spoon, and once the meat is cooked through add the garlic and cook until fragrant (another 2 minutes). Add the red pepper flakes and cook for 30 more seconds.
Add the wine and cook for 2 minutes or until the alcohol dissipates. Add the tomatoes to the pot and mix well. Bring the sauce to a simmer, stirring frequently to avoid any sticking.
Let the sauce simmer for at least 30 minutes. Taste test and adjust salt and pepper to taste and add the chopped basil.
For the lasagne pie
Preheat oven to 375 degrees F and set a rack on the middle level and the other rack near the top.
Bring a large pot of water to boil, add salt and cook the mafaldine until 2 minutes less than al dente.
Meanwhile, in a large bowl, beat together the eggs, ricotta, Pecorino, black pepper. basil, and parsley. Add 4 cups of the meat sauce to the bowl and mix once more.
Drain the pasta and add to the bowl along with 2 cups of the shredded mozzarella and mix well.
Heat a 12-inch oven-proof or cast iron pan to medium heat.
Add 3 tablespoons of olive oil to the hot pan and spread to coat the whole pan. Add the pasta mixture to the pan and cook for 1 minute without stirring then turn off the heat.
Top with the remaining mozzarella cheese and bake for 12 minutes in the center of the oven or until the lasagne pie is set. For a browner top, move the pan to the upper rack and broil for 2-3 minutes watching carefully.
Let the pie sit for 5 minutes before removing from the pan and cutting it into slices. Serve each slice with extra meat sauce and grated Pecorino. Buon Appetito!