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

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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