Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips


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

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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