Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Sauté 1 chopped yellow onion and 3 minced garlic cloves until softened, about 5 minutes. Stir in 2 tablespoons of tomato paste and ½ cup Chianti, simmering for 2 minutes to reduce slightly. Add 2 cans of crushed tomatoes, a pinch of thyme, rosemary, oregano, salt, and pepper, then let the sauce simmer on low for 20 minutes.

In a mixing bowl, combine 1 cup of soaked soft bread crumbs, 1 pound each of ground beef and pork, ½ cup heavy cream, 1 egg, ¼ cup grated Parmesan cheese, and 2 tablespoons of fresh basil. Mix well and form into small balls, about 1 tablespoon each. Gently simmer these meatballs in your prepared tomato sauce for 2-3 hours.

While the meatballs are cooking, bring a large pot of salted water to a boil. Add your dried lasagna noodles and cook according to package instructions until al dente, usually 10-12 minutes. Once cooked, drain carefully and set aside.

In a medium bowl, mix together 15 ounces of ricotta cheese, 1 egg, ½ cup of grated Parmesan cheese, a pinch of nutmeg, and salt and pepper to taste. Set aside.

Preheat your oven to 375°F (190°C). In a deep dish lasagna pan, spread a layer of tomato sauce on the bottom. Layer cooked noodles, half of the ricotta mixture, a sprinkle of shredded mozzarella, and crumbled meatballs. Repeat layers until all ingredients are used, finishing with last layer of noodles and topping of remaining sauce and mozzarella cheese.

Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue to bake for another 15 minutes or until the cheese is bubbly and golden. Allow to rest for 15 minutes before slicing.