Ingredients:

  • 3 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 5 lb Ground Beef (80/20 blend)
  • 5 lb Ground Pork or Italian Sausage
  • 1 cup Dry Red Wine (e.g., Merlot or Chianti)
  • 2 x 28 oz cans Crushed Tomatoes
  • 3 Tbsp Tomato Paste
  • 1 cup Beef or Chicken Stock
  • 2 Bay Leaves
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • Salt and Black Pepper, to taste
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 4 cups Whole Milk, lukewarm
  • 1/4 tsp Freshly Grated Nutmeg
  • Salt and White Pepper, to taste
  • 1 box Lasagna Noodles (approx. 12-15 sheets)
  • 4 cups Whole Milk Mozzarella, shredded
  • 1 cup Parmesan Cheese, freshly grated

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add diced onion, carrot, and celery. Cook gently for 8–10 minutes until soft and translucent. Do not brown the vegetables.
  2. Increase heat slightly. Add ground beef and pork. Break up the meat and cook until thoroughly browned. Drain off any excess fat.
  3. Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let the wine bubble and reduce by half.
  4. Add crushed tomatoes, stock, bay leaves, dried herbs, salt, and pepper. Bring to a gentle simmer, then cover partially and cook on the lowest heat setting for a minimum of 2 hours, or up to 3 hours, stirring occasionally. The sauce should be thick and rich. Remove bay leaves before assembly.
  5. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth (the roux). Cook for 1–2 minutes until it smells slightly nutty, ensuring it does not brown.
  6. Gradually pour in the lukewarm whole milk, whisking constantly to prevent lumps. Bring the sauce to a gentle bubble, stirring until it thickens sufficiently to coat the back of a spoon. Remove from heat. Stir in the freshly grated nutmeg, salt, and white pepper.
  7. Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13 inch baking dish. Spread a thin layer of ragù over the bottom of the dish to prevent the pasta from sticking.
  8. Begin layering (and repeat 3-4 times): Lay out the lasagna noodles (no major overlap). Spread 1/3 of the remaining ragù over the noodles. Spoon 1/4 of the béchamel sauce over the ragù. Sprinkle a light layer of mozzarella.
  9. Place the final layer of noodles. Spread the remaining béchamel over the top, covering all the pasta edges. Finish with a generous layer of shredded mozzarella and all the grated Parmesan.
  10. Cover the dish tightly with foil. Bake for 25 minutes.
  11. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbling, golden brown, and the sauce is hot throughout.
  12. Remove the lasagna from the oven and let it rest on a wire rack for 15–20 minutes before slicing. This allows the layers to settle.