Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips


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