Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips


  • 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 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
  • 1 cup whole milk
  • ¼ cup tomato paste diluted in ½ cup water
  • + 11 more ingredients
    • 2 cups dry red wine
    • 2 small yellow onions, finely chopped (1-1/3 cups)
    • Double recipe of Basic Cream Sauce
    • 2 cups homemade or low-salt canned beef or chicken broth; more as needed
    • Kosher salt and freshly ground black pepper
    • 2 medium carrots, peeled and finely chopped (2/3 cup)
    • 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)
    • 1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)

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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