Baked Lasagna with Meatballs

Method

1. Prepare the ragù: In a large pan, heat a generous amount of olive oil over medium heat. Add slices of lard and let it render slightly.
2. Add finely chopped carrot, red onion, and celery (all raw). Cook gently for a few minutes without browning.
3. Add sausage meat (pulp), minced beef (Chianina), minced pork, and small pieces of cured pork shoulder (sora di armone). Increase heat to brown the meats, stirring occasionally.
4. Once browned, deglaze with a glass of dry white wine (e.g., Grechetto), let the alcohol evaporate.
5. Stir in a couple of tablespoons of double-concentrated tomato paste, then add whole peeled San Marzano tomatoes. Season with black pepper. Reduce heat and let the sauce simmer gently, covered, while you prepare the meatballs.
6. For the meatballs: In a bowl, combine minced beef, minced pork, sausage meat, a pinch of salt, grated nutmeg, a handful of 'semolo riccio' (type of semolina), a clove of garlic (rubbed on the bowl), and an egg. Mix well with your hands until uniform.
7. Shape small meatballs (bite-sized) and fry them in hot sunflower oil just until colored on the outside (they will finish cooking in the lasagna). Drain and set aside.
8. Assemble the lasagna: Butter and oil a baking dish (or line with parchment paper). Spread a thin layer of ragù on the bottom. Place a layer of fresh pasta sheets (do not boil them).
9. Top with more ragù, a generous scattering of diced mozzarella, dollops of ricotta, some meatballs, and shaved Parmigiano Reggiano (30 months aged). Repeat layers, increasing the amount of ragù with each layer.
10. On the final layer, add a sprinkle of pepper, no mozzarella, but ricotta and shaved Parmigiano. Dot with small knobs of butter.
11. Bake in a preheated oven: first at 180°C (350°F) for 5–6 minutes, then increase to 200°C (400°F) for another 5–6 minutes to form a crust, then lower to 160°C (320°F) for about 30 minutes. Total baking time: 45–50 minutes. Let rest briefly before serving.