RAO'S LASAGNA

Rao's Lasagna

1/2 cup plus 2 tablespoons fine-quality olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 pounds lean ground beef
1 pound hot or sweet Italian sausage meat,
    removed from casings and chopped
1/2 cup red wine
3 (28 ounce) cans imported San Marzano
    Italian tomatoes, with juice, hand-crushed
3 tablespoons tomato paste
5 cups water
Salt and pepper to taste
2 pounds ricotta cheese
2 egg yolks
1 pound lasagna noodles
2 cups grated fresh mozzarella cheese
1 cup freshly grated Pecorino Romano cheese
1 pound fresh mozzarella cheese, sliced

Heat 1/2 cup oil in a large saucepan over medium-high heat. Add onion and garlic and saute.