Instructions: 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.

Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top and cook the lasagne 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 lasagne pan, layer the lasagne, beginning with 3/4 cup ragu, then a layer of pasta, then a layer of ricotta, then a layer of polpettine and sausage, then a layer of Parmigiano and mozzarella. Use all ingredients. The top layer should be covered with cheese.

Bake for 1 hour and 15 minutes, until edges are bubbling. Let rest 15 minutes before slicing.

This recipe yields 10 servings.

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