Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips


  • 8 oz. pancetta, finely diced (1-¼ cups)
  • 1 cup freshly grated Parmigiano-Reggiano
  • Double recipe of Basic Cream Sauce
  • 1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)
  • 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
  • + 11 more ingredients
    • 2 cups dry red wine
    • ¼ cup tomato paste diluted in ½ cup water
    • ¼ cup extra-virgin olive oil
    • 2 medium carrots, peeled and finely chopped (2/3 cup)
    • 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 medium celery stalks, finely chopped (1-1/3 cups)
    • 2 small yellow onions, finely chopped (1-1/3 cups)
    • ¾ lb. fresh lasagne noodles (store-bought or homemade)
    • ½ cup canned tomato purée

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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