Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips

Ingredients

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