Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips

Ingredients

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

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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