Lasagna with Sausage Ragù

Lasagna with Sausage Ragù
Photo by Jim Franco

Ingredients

  • About 7 tbsp. butter
  • 4 cups whole milk
  • About 1 ½ tsp. salt
  • 1 pound bulk sweet Italian sausage (or 1 lb. sausage links removed from their casings)
  • 1 cup good-quality grated parmesan
  • ½ cup celery, cut into 1/4-in. dice
  • 1 can (28 oz.) whole tomatoes, including juices, finely chopped or crushed with your hands
  • + 8 more ingredients
    • ½ cup dry white wine
    • Freshly ground black pepper
    • ¼ teaspoon freshly grated nutmeg
    • ¼ cup flour
    • 12 ounces lasagna noodles (see Notes)
    • 1 tablespoon vegetable oil
    • ½ cup carrots, cut into 1/4-in. dice
    • ½ cup onion, cut into 1/4-in. dice

1. In a large, heavy-bottomed saucepan, melt 2 tbsp. butter in oil over medium heat. Add onion and cook until golden, about 5 minutes. Add carrots and celery and cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a wooden spoon, and cook until meat loses its raw color. 2. A...

View full recipe at My Recipes

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