After rolling, cut into 12 inch long strips. Precook in boiling water for 30 seconds, then place in ice water.
Dry and set aside on clean kitchen towels.
To make the sauce, divide the ground beef in half, placing one half in a bowl. Place the other half in
a saucepan with the pork bones over medium heat and cook until well browned. Add the onion and continue
cooking until it is tender. Add the garlic and stir well, cooking an additional minute. Finally add the sauce,
paste and 1 cup of water. Next add the oregano, 1/2 cup of the parsley, the basil, red pepper flakes and salt
and pepper. Bring everything to a boil and then reduce heat to a simmer.
Taking the rest of the ground beef, add the egg, bread crumbs, 1/4 parsley, and salt and pepper. Add a little milk to the bread crumbs before using if they
are very dry. Mix well and then roll into small 1 inch sized meatballs. Drop carefully in the sauce.
Continue cooking the sauce for about 2 hours over low heat, adding additional water as needed if the sauce
becomes too thick. Remove the meatballs and the pork bones from the sauce with a slotted spoon and place into
a small bowl when the sauce is complete.
To assemble the lasagne, add about 1/2 cup of sauce to the bottom of a large lasagne pan. Add a little water
and mix. Make an overlapping layer of the noodles across the bottom of the pan. Spread a large spoonful of sauce
on top, making sure the noodles are well covered. Add one more layer of noodles and sauce, and then add a layer of
the mozzarella slices. Continue in this manner until you have 5 layers. On the top, cover the noodles well with
the sauce, place another layer of mozzarella, then sprinkle on the parmesan. To finish, evenly place the meatballs
across the top surface. Cover with foil, and bake in a preheated 375 degree F. oven for about 30 minutes. Remove
the foil and cook another 10 minutes. Let rest an additional 10 minutes before serving.
Nonna Lina ~ 2003