Beef & Pork Ragù Lasagne

Beef & Pork Ragù Lasagne
Photo by Scott Phillips

Ingredients

  • 8 oz. pancetta, finely diced (1-¼ cups)
  • 1 cup freshly grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper
  • ¼ cup tomato paste diluted in ½ cup water
  • 1 cup whole milk
  • Double recipe of Basic Cream Sauce
  • 3 oz. (6 Tbs.) unsalted butter
  • + 11 more ingredients
    • 2 medium celery stalks, finely chopped (1-1/3 cups)
    • 1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)
    • 2 cups homemade or low-salt canned beef or chicken broth; more as needed
    • 1 lb. boneless pork shoulder, finely diced or ground (1-½ cups; see tip)
    • ½ cup canned tomato purée
    • 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
    • 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)

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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