Nearly Perfect Homemade Lasagna
ID: 6f2e7e15...
An incredibly rich, multi-layered homemade lasagna featuring a deep, slow-simmered beef and pork ragu, hand-rolled pasta, salty prosciutto di Parma, and a decadent blend of ricotta, mozzarella, fontina, and parmesan cheeses.
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🍳 Cooking Flow
Singe ground beef and pork, then simmer with onions, celery, carrots, tomato paste, wine, stock, and crushed tomatoes to make a rich meat sauce. → Prepare fresh pasta dough, roll it thin, cut into sheets, and blanch briefly in boiling salted water. → Layer the lasagna in a greased pan with pasta sheets, ricotta, fresh basil, prosciutto, meat sauce, and cheeses. → Bake at 350°F (165°C) for 1 hour until the top is bubbling and browned. → Allow the baked lasagna to rest for 20-25 minutes before slicing.
Cooking Steps
Brief Cooking Order
Singe ground beef and pork, then simmer with onions, celery, carrots, tomato paste, wine, stock, and crushed tomatoes to make a rich meat sauce. → Prepare fresh pasta dough, roll it thin, cut into sheets, and blanch briefly in boiling salted water. → Layer the lasagna in a greased pan with pasta sheets, ricotta, fresh basil, prosciutto, meat sauce, and cheeses. → Bake at 350°F (165°C) for 1 hour until the top is bubbling and browned. → Allow the baked lasagna to rest for 20-25 minutes before slicing.
Introduction
An incredibly rich, multi-layered homemade lasagna featuring a deep, slow-simmered beef and pork ragu, hand-rolled pasta, salty prosciutto di Parma, and a decadent blend of ricotta, mozzarella, fontina, and parmesan cheeses.
Step 1
Grind the chuck roast and pork shoulder using a meat grinder attachment. Knead the ground beef and pork mixture together for about a minute to emulsify the fat.
Step 2
Heat a large, heavy-bottomed pot over medium-high heat with enough oil to coat the bottom. Form half of the meat into a thin, flat patty and sear for 2-3 minutes on each side to get a deep brown crust (do not salt yet). Repeat with the remaining half and set seared meat aside.
Step 3
In a separate pan, crisp the diced guanciale or pancetta over medium heat until golden brown. Drain and set aside.
Step 4
To the pot with the meat drippings, add the finely diced onion, celery, and carrots. Sauté over medium heat for about 2 minutes until the vegetables turn translucent and begin to soften.
Step 5
Stir in the tomato paste and cook, stirring constantly, until it just begins to stick to the bottom of the pot.
Ingredients List
Important Notes
Do not salt the raw meat mixture before searing, as salt draws out moisture and prevents a deep caramelized crust from forming.
If rolling fresh pasta sheets, do not stack them on top of each other for long periods or they will stick together and ruin.
Mashing the simmered meat sauce with a potato masher creates an exceptionally fine, even texture perfect for spreading.
Baking the lasagna on top of a baking sheet prevents messy cheese overflows from burning onto the bottom of your oven.
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