3 tablespoons olive oil
1 large Spanish onion, finely diced
3 cloves garlic, coarsely chopped
1/2 teaspoon crushed red chili flakes
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can diced tomatoes
Salt and freshly ground black pepper
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh basil leaves
4 tablespoons olive oil
3 pounds pork shanks (on the bone)
3 pounds beef shanks (on the bone)
Salt
Freshly ground black pepper
3/4 pound pancetta, finely diced
1 1/2 cups finely diced Spanish onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
4 whole garlic cloves
1 cup dry red wine
3 cups homemade beef or chicken stock
1 (15-ounce) can diced tomatoes and their juices
4 fresh thyme sprigs
3 sprigs fresh rosemary
6 sprigs flat-leaf parsley
1 cup Tomato Sauce
Chopped fresh parsley leaves
Chopped fresh basil leaves
3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
2 large eggs
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
Salt
Freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
Pinch freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup grated fontina cheese
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons unsalted butter
Bechamel Sauce
4 fresh sheets pasta, cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
Ricotta mixture
Grated Parmigiano-Reggiano
Fresh basil leaves
Bolognese Sauce
Tomato Sauce, for serving
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