Beef & Pork Ragù Lasagne

9 faves
More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
766
FAT
138%
CHOL
90%
SOD
40%

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Ingredients for 8 servings

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

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

2 cups dry red wine

Kosher salt and freshly ground black pepper

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

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

3 oz. (6 Tbs.) unsalted butter

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

Double recipe of Basic Cream Sauce

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

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

1 cup freshly grated Parmigiano-Reggiano

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

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

1 cup whole milk

1/2 cup canned tomato purée

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

1/4 cup extra-virgin olive oil

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