Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips

Ingredients

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

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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