Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips

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)
  • 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
  • + 11 more ingredients
    • 3 oz. (6 Tbs.) unsalted butter
    • 2 cups dry red wine
    • 2 medium carrots, peeled and finely chopped (2/3 cup)
    • 8 oz. pancetta, finely diced (1-¼ cups)
    • 1 cup freshly grated Parmigiano-Reggiano
    • Kosher salt and freshly ground black pepper
    • 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)

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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