Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion (finely diced)
  • 1 large Carrot (finely diced)
  • 1 large Celery Stalk (finely diced)
  • 4 cloves Garlic (minced)
  • 1 lb Lean Ground Beef (85/15 preferred)
  • 1 lb Ground Pork
  • 1 cup Dry Red Wine (e.g., Merlot or Chianti)
  • 28 oz can Crushed Tomatoes
  • 1 cup Beef Stock (low sodium)
  • 1/2 cup Whole Milk (for Ragu)
  • Dried Oregano, Salt, Black Pepper (To taste)
  • 4 oz Unsalted Butter (115 g)
  • 4 oz All-Purpose Flour (115 g)
  • 4 cups Whole Milk (for Béchamel, warmed slightly)
  • 1/4 tsp Freshly Grated Nutmeg
  • Salt and White Pepper (To taste)
  • 9 oz box Lasagna Noodles (Oven-Ready, Flat)
  • 16 oz Whole Milk Mozzarella (shredded)
  • 4 oz Parmigiano-Reggiano (freshly grated)
  • Fresh Basil (optional garnish)

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add the onion, carrot, and celery. Cook gently for 8–10 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
  2. Increase heat slightly. Add the ground beef and pork. Break up the meat and cook until fully browned. Drain off excess fat.
  3. Pour in the red wine. Bring to a simmer and cook rapidly, scraping up any brown bits from the bottom of the pan, until the wine has reduced by half.
  4. Stir in the crushed tomatoes, beef stock, oregano, salt, and pepper. Bring to a boil, then immediately reduce heat to low. Cover partially and simmer for at least 90 minutes, stirring occasionally. The sauce should become very thick.
  5. Stir in the 1/2 cup of whole milk during the last 15 minutes of simmering. Remove from heat.
  6. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until a smooth paste (roux) forms. Cook for 2–3 minutes, stirring constantly, to cook out the raw flour taste.
  7. Gradually whisk in the warm milk, adding only a cup at a time initially to prevent lumps. Continue whisking until smooth after each addition.
  8. Bring the sauce to a gentle simmer, whisking constantly. Cook until the sauce coats the back of a spoon thickly (about 5–8 minutes). Season generously with salt, white pepper, and freshly grated nutmeg. Remove from heat.
  9. Preheat oven to 375°F (190°C). Spread a thin layer of Ragu across the bottom of the prepared 9x13 baking dish.
  10. Arrange a layer of noodles tightly over the sauce. Build the remaining layers in the standard sequence: Noodle -> Béchamel -> Ragu -> Mozzarella -> Parmesan. Repeat this process until you have used three full layers of filling.
  11. The final layer of noodles should be covered completely with the remaining Béchamel, Ragu, and a generous final coating of Mozzarella and all the remaining grated Parmigiano-Reggiano.
  12. Cover the dish tightly with foil. Bake for 25 minutes.
  13. Remove the foil and continue baking for 20–25 minutes, or until the cheese is bubbling, deeply golden, and the sauce is hot throughout.
  14. Remove the lasagna from the oven and let it rest, uncovered, on a cooling rack for 15–20 minutes before slicing. This resting period is mandatory for neat slices.