Tuscan Lasagna with 4-Meat Ragù

Ingredients

• 1 lb ground beef chuck (80/20)
• 1/2 lb sweet Italian sausage, casings removed
• 4 oz pancetta, finely diced
• 4 oz prosciutto cotto, diced
• 1 large yellow onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 2 cans (28 oz each) whole peeled San Marzano tomatoes
• 1 cup dry red wine (Chianti)
• 1 cup whole milk
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed, for béchamel
• 1 lb fresh lasagna sheets
• 16 oz fresh mozzarella, shredded
• 1 1/2 cups Parmigiano-Reggiano, finely grated
• 1/4 tsp ground nutmeg
• Kosher salt and fresh black pepper

Method

1. 1

   Brown the pancetta in a large Dutch oven over medium heat until crispy. Add ground chuck and Italian sausage, breaking them up until browned.

2. 2

   Stir in diced onion, carrot, celery and prosciutto cotto. Cook 8 minutes until softened, then stir in garlic and tomato paste and cook 2 minutes until brick red.

3. 3

   Deglaze with the Chianti and reduce by half. Add crushed San Marzano tomatoes and 1 cup whole milk. Simmer on low for 2.5 to 3 hours.

4. 4

   Make the béchamel: melt butter in a saucepan, whisk in flour for 2 minutes, then slowly pour in 3 cups warm milk. Whisk until thickened and season with salt, pepper and nutmeg.

5. 5

   Assemble: spread a thin layer of ragù in a 9x13 dish, then layer pasta sheets, ragù, béchamel, mozzarella and parmesan. Repeat for 4 to 5 layers.

6. 6

   Bake at 375°F (190°C) covered with foil for 25 minutes, then uncover for 20 minutes until golden and bubbling. Rest 15 minutes before slicing.