Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips

Ingredients

  • 2 small yellow onions, finely chopped (1-1/3 cups)
  • 2 medium celery stalks, finely chopped (1-1/3 cups)
  • 1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)
  • 8 oz. pancetta, finely diced (1-¼ cups)
  • 1 cup freshly grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper
  • 1 cup whole milk
  • + 11 more ingredients
    • ½ cup canned tomato purée
    • 2 medium carrots, peeled and finely chopped (2/3 cup)
    • Double recipe of Basic Cream Sauce
    • 2 cups dry red wine
    • ¼ cup extra-virgin olive oil
    • 3 oz. (6 Tbs.) unsalted butter
    • ¾ lb. fresh lasagne noodles (store-bought or homemade)
    • 2 cups homemade or low-salt canned beef or chicken broth; more as needed
    • ¼ cup tomato paste diluted in ½ cup water
    • 1 lb. boneless pork shoulder, finely diced or ground (1-½ cups; see tip)
    • ½ oz. (1 Tbs.) unsalted butter, cut into small cubes, plus more for the pan

In a 5- to 6-qt. Dutch oven, melt the 6 Tbs. butter with the olive oil over medium heat. Add the celery, carrots, and onions and cook, stirring occasionally, until softened and lightly golden, about 15 minutes. Add the beef, pork, and pancetta and cook, breaking up the meats with a spoon and stir...

View full recipe at Fine Cooking

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