Ingredients:

  • 2 Tbsp Unsalted Butter (for Ragu)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion (finely diced)
  • 1 medium Carrot (finely diced)
  • 2 Celery Stalks (finely diced)
  • 1 lb Lean Ground Beef (80/20 mix)
  • 1 lb Ground Pork
  • 1 cup Dry Red Wine (e.g., Merlot)
  • 28 oz can Whole Peeled Tomatoes (crushed)
  • 3 Tbsp Tomato Paste
  • 1/2 cup Whole Milk (for Ragu)
  • 1 cup Chicken or Beef Stock
  • 2 Bay Leaves
  • Salt and Black Pepper to taste
  • 4 Tbsp Unsalted Butter (for Béchamel)
  • 4 Tbsp All-Purpose Flour
  • 4 cups Whole Milk (lukewarm, for Béchamel)
  • 1/4 tsp Freshly Grated Nutmeg
  • Salt and White Pepper to taste
  • 1 lb Lasagne Sheets (fresh or no-boil)
  • 8 oz Fresh Mozzarella (shredded)
  • 1 cup Parmigiano-Reggiano (finely grated)

Instructions:

  1. Start the Soffritto: Heat oil and butter (for ragu) in a large Dutch oven. Sauté the diced onion, carrot, and celery over medium heat until very soft and translucent (about 10 minutes).
  2. Brown the Meat: Add ground beef and pork. Break up the meat and cook until well browned. Drain off any excess fat if needed.
  3. Build Flavour: Stir in the tomato paste for 2 minutes. Deglaze the pot by pouring in the red wine, scraping up the brown bits (fond). Reduce the wine by half.
  4. Simmer the Ragu: Add the crushed tomatoes, milk, stock, bay leaves, salt, and pepper. Bring to a gentle simmer, then reduce heat to the lowest setting. Cover partially and simmer for at least 2 hours, stirring occasionally. The Ragu must be thick and chunky.
  5. Make the Roux: Melt the 4 Tbsp butter (for béchamel) in a medium saucepan. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste.
  6. Complete the Béchamel: Gradually whisk in the lukewarm milk, adding small amounts at first to avoid lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and season with nutmeg, salt, and white pepper.
  7. Assembly Prep: Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a very thin layer of Béchamel on the bottom.
  8. Layer the Lasagne: Lay down a single layer of pasta sheets. Follow this sequence (repeat 3-4 times): Ragu, Béchamel, Parmigiano-Reggiano, and Mozzarella.
  9. The Top Layer: Ensure the final layer is pasta, completely covered in the remaining Béchamel, and generously topped with the remaining Mozzarella and Parmesan.
  10. Bake and Rest: Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is golden and bubbling. Let the lasagne rest for a minimum of 15 minutes before slicing and serving.