Rich Beef Ragù with Ricotta and Lemon Zest

1. Sauté Onions and Garlic

Warm your Dutch oven or a sturdy pot over medium heat and pour in a 1/4 cup of olive oil. Slide in your thinly sliced onion and smashed garlic cloves, giving them a sprinkle of fine sea salt and a crack of black pepper. Stir occasionally, letting the aromatic duo soften and become fragrant, about 5 minutes, until the onions are translucent and whispering of sweetness.

2. Brown the Beef

Now, introduce the ground beef to the pot. Engage with the meat, breaking it apart with your spoon, and allow it to sizzle and brown. This process, taking around 6 minutes, is where the magic starts; browning the beef deepens the flavor, giving our ragù a robust foundation. Watch for the color to transform, indicating that you've coaxed out the rich, meaty flavors, though the beef shouldn't be fully cooked through just yet.

3. Incorporate Sambal Oelek and Red Wine

Next, fold in the sambal oelek, letting it meld with the beef for a minute before you pour in the red wine. The wine's role is two-fold: it adds complexity to the taste and deglazes the pot, lifting those tasty bits stuck to the bottom. After a brief simmer, you'll note the mixture slightly reduced and nicely aromatic.

4. Simmer with Tomatoes

Now, the tomatoes take the stage. Add the entire can into the pot, and with either your hands or a potato masher, crush them to release all their juices. Stir to combine, and let the mixture simmer for about 30 minutes. This simmer is crucial, as it melds the flavors and thickens the ragù to a luscious consistency.

5. Prepare Lasagna Noodles

While the ragù bubbles away, bring a large pot of salted water to a boil. Drop in your broken lasagna noodles, cooking them until they're just al dente, following the package directions. They should retain a slight bite, which will give our dish a delightful texture.

6. Toast and Crush Fennel Seeds

In a small skillet, toast the fennel seeds for 2-3 minutes until they're fragrant and slightly darker. Crushing them afterward releases their anise-like aroma, adding a subtle complexity to our finished dish.

7. Assemble and Serve

Finally, drain your noodles and toss them lovingly with the rich, meaty ragù. Spoon generous dollops of fresh ricotta over the top, and sprinkle with lemon zest and the crushed fennel seeds. A last drizzle of olive oil, a pinch of flaky salt, and a twist of black pepper are the final flourishes. Serve immediately, with the warmth of the kitchen and the aroma of your creation inviting everyone to the table.