Heat a large pot or Dutch oven over medium heat. Add the pork and cook for about 7-8 minutes, until fully cooked. Remove the pork from the pot and set aside. Repeat the process with the veal. Drain any excess fat from the bottom of the pot.
Add the bacon to the pot and cook for approximately 3 minutes. Next, add the garlic, carrot, onion, and celery to the pot. Season with salt and pepper, and cook for about 5 minutes.
Stir in the tomato paste and cook for 2 minutes to combine flavors. Pour in the white wine to deglaze the pan, allowing it to cook down for about 2 minutes. Reintroduce the cooked meats to the pot, and then add the passata.
Allow the sauce to simmer for approximately 20 minutes with the lid on, stirring occasionally. Taste and season with additional salt and pepper if necessary.
Boil Borgatti’s small ravioli for 4 minutes. Drain the ravioli and rinse with cold water.
To assemble the lasagna, begin by spreading a small amount of sauce in a 9×13 baking dish. Place a single even layer of ravioli over the sauce, and then top it with another layer of sauce. Sprinkle a small amount of shredded mozzarella in the center, reserving the majority for the top layer. Repeat the process, layering ravioli, sauce, and the remaining mozzarella. Finish by adding the pecorino romano. You might end up with extra ravioli and sauce.
Bake the lasagna at 350° for 30 minutes.
Serve the lasagna with additional leftover sauce on the side, if desired.
As we slide into those crisp fall days, there’s seriously nothing more heartwarming than a dish that screams, “fall vibes.” Our recipe totally nails the comfy familiarity of lasagna and throws in the whole ravioli convenience factor – talk about a tasty mashup!
We went all in with a Bolognese sauce – you know that sauce with the hearty and rich reputation? It’s like a cozy blanket for your taste buds, and it’s just the thing to go with the changing leaves and the cool autumn breeze.
So, get ready for an invite to slow down and soak it all in. This dish practically begs you to kick back, enjoy the simple pleasure of a home-cooked meal, and let yourself get lost in the flavors. It’s like the ultimate food hug for a season that practically whispers, “Take it easy and enjoy the beauty all around you.”
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.