Sagne at Furese

Pour the extra virgin olive oil into a saucepan and add the chopped garlic and onion. Let them brown over medium heat, stirring regularly, until the onion becomes transparent and the aroma of the soffritto It is evident, without letting the garlic or onion take on a dark color.

Join the Italian sausage, cultivated mushrooms and fresh green beans soffrittoBrown the ingredients over medium heat, stirring to distribute the oil, until the Italian sausage it changes color and the mushrooms and green beans begin to wilt. The mixture It must be well mixed and fragrant before proceeding.

Pour the white wine into the saucepan and let it evaporate over high heatStir until the alcoholic smell fades and the stock becomes concentrated, without excess liquid. This thorough blending prepares the ingredients for the addition of the tomato sauce.

Add the tomato sauce, season with salt to taste and bring the sauce to a boil. Let it simmer for about 45 minutes, stirring occasionally, until the sauce thickens and envelops the Italian sausage, mushrooms, and green beans. The boil should be gentle and constant, not aggressive.

Bring to a boil Bring plenty of salted water to a boil and cook the fresh lasagna noodles. Drain them when they're cooked but still whole and firm, so they can hold the sauce without falling apart. Proceed carefully: fresh pasta requires controlled cooking to maintain a good structure.

Join the pecorino Add grated cheese to the cooked tomato sauce and mix thoroughly. Stir until the cheese is distributed throughout the sauce and the consistency thickens. The result should be a thick, fragrant, and smooth sauce, ready to serve with pasta.

While the lasagna is still hot, toss the prepared sauce evenly over the lasagna. Gently toss or layer the pasta with the sauce without breaking it, then serve immediately. The dish should arrive hot, with the sauce clinging to the lasagna and the ingredients distributed evenly among each serving.