Beef and pork ragù lasagne

Prepare the ragù up to 4 days ahead and refrigerate it, or freeze it for up to 1 month. Reheat gently until the sauce is warm enough to spread for assembling the lasagne.

SERVES: 8 t o 1 0

INGREDIENTS:

FOR THE RAGU:

• 3 oz. (6 Tbs.) unsalted butter
• 1/4 cup extra-virgin olive oil
• 2 medium stalks celery, 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)
• 1 lb. boneless pork shoulder, finely diced or ground (11/2 cups)
• 8 oz. pancetta, finely diced (11/4 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 lower-salt canned beef or chicken broth; more as needed
• 1 cup whole milk
• Kosher salt and freshly ground black pepper

TO ASSEMBLE:

• 1/2 oz. (1 Tbs.) unsalted butter, cut into small cubes; more for the pan
• 3/4 lb. fresh or dried lasagne noodles, cooked according to package instructions
• Double recipe of Basic Cream Sauce
• 1 cup freshly grated Parmigiano Reggiano

BASIC CREAM SAUCE:

YIELDS: about 11/2 cups

• 11/2 oz. (3 Tbs.) unsalted butter
• 3 Tbs. unbleached all-purpose flour
• 13/4 cups whole milk, heated
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• Small pinch of freshly grated nutmeg

INSTRUCTIONS:

MAKE THE RAGU:

1. In a 5-to 6-quart Dutch oven, meltthe 6 Tbs. butter with the olive oil over medium heat. Add the celery, carrots, and onion and cook, stirring occasionally, until softened and lightly golden, about15 minutes. Add the beef, pork, and pancetta and cook, breaking up the meats with a spoon and
   stirring often, untilthe meats lose their redness, 5 to 8 minutes. Stir in the wine,tomato purée, and tomato paste and simmer vigorously untilthe liquid is almost evaporated,15 to 20 minutes.
2. Add the beef or chicken broth and the milk, cover with the lid ajar, reduce the heatto low, and simmer gently until you have a rich, concentrated sauce, about 21/2hours. Check every 30 minutes to see if more liquid is needed, adding more broth if necessary to prevent scorching. Season to taste with salt and pepper, if needed. Let cool. Skim off the fatfrom the top, if desired. You should have about 6 cups.

ASSEMBLE THE LASAGNE: 

1. Position a rack in the center ofthe oven and heatthe oven to 350°F. Choose a baking dish that’s about 9×12 inches and 3 inches deep, or about10x14 inches and 2 inches deep. Butterthe baking dish. Spread1/2cup of ragù in a sparse layer on the bottom ofthe dish. Then cover with a slightly overlapping layer of cooked noodles, cutting them as needed to fillthe gaps. Spread one-third of
   the remaining ragù (about11/2cups) overthe firstlayer of noodles. Drizzle on one-third ofthe cream sauce (about1 cup) and spread it with a spatula orthe back of a spoon. Sprinkle with 1/3 cup Parmigiano. Add a new layer of noodles, overlapping them slightly.
2. Repeatthe layers as instructed above, until all ofthe filling ingredients are used,to make a total ofthree layers (you may not need allthe pasta). Dotthe top with the butter cubes.
3. Putthe baking dish on a baking sheet and bake until heated through and bubbling atthe edges, 45 to 50 minutes. Remove from the oven and letrest for10 to 15 minutes before serving

BASIC CREAM SAUCE:

1. In a 2-quart saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch,10 to 12 minutes for a double batch.
2. Remove from the heat and whisk in the salt, pepper, and nutmeg. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it’s left to sit for too long. Should that happen, add a little warm milk and whisk well to thin it.

NOTE:

• Double this recipe, using a 3-quart saucepan, to make enough sauce for the ragù lasagne.