Recipe Summary test

30 mins
35 mins
1 hr 5 mins




Instructions Checklist
  • For the ragu, in a large skillet or Dutch oven, heat the EVOO, two turns of the pan, over medium. When it ripples, melt in the butter. Add the onion, carrot, celery and garlic; partially cover and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the meat, sage, rosemary, bay leaf and cloves; season with salt and pepper. Cook, breaking the meat into small pieces, until browned, 10 to 12 minutes. Add the tomato paste and stir 1 minute. Add the wine and cook, stirring often, until absorbed, 2 to 3 minutes. Add the stock, reduce heat to low, and simmer, stirring occasionally, until sauce thickens and flavors meld, about 30 minutes. Discard the bay leaf.

  • For the besciamella, in a saucepan, melt the butter over medium. Add the flour and whisk 1 minute to blend. Whisk in the milk and season with salt, pepper and a little nutmeg. Cook the sauce until thick enough to coat the back of a spoon, whisking occasionally, 7 to 8 minutes.

  • Preheat the oven to 375 degrees . Coat the bottom of a 3-qt. lasagna dish or two 8-by- 8-inch baking dishes with a thin layer of besciamella, then cover with pasta sheets. Top with a thin layer of besciamella, then ragu and sprinkle with cheese. Repeat the layering to the top of the dish, ending with besciamella and cheese.

  • Bake until browned and bubbling, 30 to 35 minutes. Top with chopped parsley. Let stand 20 minutes before cutting.