Beef & Pork Ragù Lasagne

FINE COOKING
19Ingredients
Seconds

Ingredients

US|METRIC
  • 3 ounces unsalted butter
  • 1/4 cup extra virgin olive oil
  • 2 celery stalks (medium, finely chopped, 1-1/3 cups)
  • 2 carrots (medium, peeled and finely chopped, 2/3 cup)
  • 2 yellow onions (small, finely chopped, 1-1/3 cups)
  • 1 pound boneless beef brisket (or chuck, finely diced or ground, 2 cups; see tip)
  • 1 pound boneless pork shoulder (finely diced or ground, 1-1/2 cups; see tip)
  • 8 ounces pancetta (finely diced, 1-1/4 cups)
  • 2 cups dry red wine
  • 1/2 cup tomato purée (canned)
  • 1/4 cup tomato paste (diluted in 1/2 cup water)
  • 2 cups salt (homemade or low-, canned beef or chicken broth; more as needed)
  • 1 cup whole milk
  • ground black pepper
  • kosher salt
  • 3/4 pound lasagne noodles (fresh, store-bought or homemade)
  • 1/2 ounce unsalted butter (cut into small cubes, plus more for the pan)
  • 1 cup parmigiano reggiano (freshly grated)
  • cream sauce (Double recipe of Basic)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Stop Wasting, Start Saving.

    Save time and money with a weekly meal plan – and get dinner on the table with ease.

    Get Started

    PlanShop