All-Day Meat Lasagna

seriouseats.com

PDK87

subheading: For the Ragù Bolognese:

2 tablespoons extra-virgin olive oil

4 tablespoons butter

302g ground lamb (or 85/15 ground beef)

302g ground pork

302g ground veal

113g chicken livers, finely chopped (optional)

1 large onion, finely chopped (about 1 ½ cups)

2 large carrots, peeled, and cut into ¼-inch dice (about 1 cup)

3 large ribs celery, peeled, and cut into ¼-inch dice (about 1 cup)

4 cloves garlic, finely minced, or grated on a microplane grater

½ cup fresh sage leaves, finely chopped

Large pinch red pepper flakes (optional)

1 (793g) can crushed Italian plum tomatoes, preferably D.O.P. San Marzano

1 ½ cups dry red wine (white works fine as well)

1 ½ cups whole milk

2 cups homemade chicken or veal stock (or 2 cups low-sodium canned chicken broth)

2 bay leaves

1 tablespoon Vietnamese or Thai fish sauce

½ cup heavy cream

Salt and freshly ground black pepper

½ cup minced basil or parsley (or a mix of both)

subheading: For the Ricotta Mixture:

3 cups whole-milk ricotta (see note)

Salt and freshly ground black pepper

2 large eggs

¼ cup minced basil or parsley (or a mix of both)

subheading: For the Besciamella:

2 tablespoons butter

2 tablespoons flour

2 cloves garlic, finely minced, or grated on a microplane grater

2 cups whole milk

227g low-moisture whole milk mozzarella cheese, grated

¼ teaspoon freshly grated nutmeg

Salt and freshly ground black pepper

subheading: To assemble:

Fifteen 4- by 8-inch sheets fresh rolled pasta, or 15 pieces no-boil lasagna noodles from 1 package (see note)

114g Parmigiano-Reggiano, grated on a microplane grater (about 2 cups)

2 tablespoons minced basil or parsley (or a mix of both)

Note: Ingredients may have been altered from the original.

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