Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips

Ingredients

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

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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