Broken Noodle Bolognese

Finely chop the leaves rosemary (2 sprigs).

In a large bowl, mix together ground beef (1 lb) and spicy Italian sausage (1 lb). Divvy up into 4 large, shaggy balls. Season lightly with salt and freshly ground black pepper.

In a large Dutch oven, heat a few big glugs of olive oil over medium-high heat until it starts to smoke.

Cook the meatballs, flipping every few minutes, until a nice thick seared crust forms all over, 10 to 12 minutes total. Transfer to a plate.

Add the chopped celery, onion, fennel, and rosemary, and cook until the veg are very cooked down and soft and begin to stick to the bottom of the pan, 10 to 13 minutes.

Stir in miso paste (3 Tbsp) and tomato paste (3 Tbsp). Cook until they begin to sizzle and fry in the fat and stick to the bottom, 3 to 4 minutes.

Add dry red (¾ cup) and white (¾ cup) wines, scraping to release anything from the bottom of the pot, then reduce the heat to medium.

Crumble the meat into smaller pieces as you add it back into the pot. Cook, mashing and stirring occasionally, until most of the liquid has cooked off and the pot is mostly dry, 9 to 11 minutes.

Stir in water (2 ½ cups). Bring to a simmer, cover the pot, and reduce the heat to very low.

Simmer, stirring once every 15 to 20 minutes or so, for 1 1/2 hours.

Stir in mascarpone cheese (3 Tbsp). Leave the pot uncovered and cook at a very low simmer until the sauce has thickened, most of the water has cooked off, and the sauce is deeply flavorful, 1 hour or longer.

Add a splash or two of water if you think it's getting too dry -- the sauce should be thick and rich but not dry. Remove from the heat and cover to keep warm.

Bring a large pot of heavily salted water to a boil. Break lasagna noodles (1 lb) into irregular 2-inch shapes.

Stir the broken noodles into the boiling water and cook until al dente, about 10 minutes.

Just before draining, scoop out and reserve a big measuring cup full of pasta water.

If the ragù has cooled, reheat it gently.

Stir the noodles into the ragu over medium heat. While stirring, add another fat spoonful of mascarpone and big handfuls of grated Parm.

Keep stirring until the noodles are super saucy, adding splashes of the reserved pasta water if the ragu needs to loosen and tasting as you add the cheese until you're happy.

Divide the noodles among serving bowls. Top each with another dollop of mascarpone and a drizzle of olive oil. Serve with more grated Parm on the side.