Beef & Pork Ragù Lasagne

 

This was good. Actually very good. However It's more like a Greek Lasagna so if you are expecting it to be a really delicious traditional tasting Italian lasagna you might be dissatisfied. The use of ...

What you will need

3 oz. (6 Tbs.) unsalted butter

1/4 cup extra-virgin olive oil

2 medium celery stalks, finely chopped (1-1/3 cups)

2 medium carrots, peeled and finely chopped (2/3 cup)

2 small yellow onions, finely chopped (1-1/3 cups)

1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)

1 lb. boneless pork shoulder, finely diced or ground (1-1/2 cups; see tip)

8 oz. pancetta, finely diced (1-1/4 cups)

2 cups dry red wine

1/2 cup canned tomato purée

1/4 cup tomato paste diluted in 1/2 cup water

2 cups homemade or low-salt canned beef or chicken broth; more as needed

1 cup whole milk

Kosher salt and freshly ground black pepper

3/4 lb. fresh lasagne noodles (store-bought or homemade)

1/2 oz. (1 Tbs.) unsalted butter, cut into small cubes, plus more for the pan

1 cup freshly grated Parmigiano-Reggiano

Double recipe of Basic Cream Sauce

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