Beef & Pork Ragù Lasagne

Ingredients

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

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