1½ pounds (about 6-8) sweet Italian sausages with fennel seeds, pierced all over with a fork
1 garlic clove, chopped
1 cup red wine
3 (35-ounce) cans tomato puree
Handful of fresh basil leaves
Make the pasta dough according to the recipe and roll out to the thinnest setting on a pasta rolling machine. Cut the pasta into strips 5 inches wide and 10 inches long. Cover with a damp towel and set aside. (If store-bought, follow directions on package.)
Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stovetop and cook the lasagna 1 minute in the boiling water. Drain, refresh in the ice bath, and drain again. Lay out on clean, damp towels.
In a 10-by-20-inch lasagna pan, layer the lasagna, beginning with ¾ cup ragu, then a layer of pasta, then a layer of ricotta, then a layer of meatballs and sausage, then a layer of Parmigiano and mozzarella. Use all ingredients. The top layer should be covered with cheese.
Bake 1 hour 15 minutes at 350 degrees till edges bubble. Let rest minimum 30 minutes before slicing.
To make the sauce:
Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the celery and onion, generously season with salt and pepper, and sauté, partially covered, about 5 minutes, until golden and soft.
Add the ribs and sausage in a single layer, raise the heat to medium-high and sauté, again partially covered, turning occasionally until the meat is nicely browned all over.
Add the garlic and cool until fragrant, about 1 minute.
Add the wine and cook until it evaporates, about 5 minutes.
Add the tomato puree and the basil and season generously with salt and pepper. Partially cover, bring to a boil, then reduce the heat and let the sauce simmer quietly for 1½ to 2 hours, adjusting the heat as necessary to prevent it from boiling.