Lasagna with Beef Chuck Ragù
Slow cooked ragù, homemade pasta sheets and creamy cheese sauce make this lasagna extra rich and flavorful. This recipe for lasagna with beef chuck ragù gives a…
Ingredienser
Instructions
Make the pasta dough first. Add tipo 00 flour, salt, eggs and egg yolks to a stand mixer, and knead with a dough hook for at least 5 minutes on low speed.
Wrap the dough in plastic and let it rest in the refrigerator for at least 30 minutes.
Cut the beef chuck into large pieces. Brown the meat well in butter and olive oil in a large pot.
Finely chop the onion, carrot, celery and garlic. Add the vegetables to the pot and cook for about 5 minutes.
Add the red wine and let it reduce slightly. Add beef stock, bay leaves, canned tomatoes and tomato paste.
Let the ragù simmer for 3 to 4 hours, until the meat is tender and the sauce has deep flavor.
Roll the pasta dough thinly with a pasta machine or rolling pin, about 1 mm thick. Cut into lasagna sheets and let them air dry for about 30 minutes.
Melt butter for the cheese sauce in a saucepan. Stir in flour and add milk while whisking. Let the sauce simmer for about 10 minutes.
Stir in Parmesan and grated cheese. Season with salt, pepper and nutmeg.
Layer ragù, pasta sheets and cheese sauce in an ovenproof dish. Top with grated cheese.
Bake the lasagna at 200 degrees for 30 to 40 minutes, until golden and bubbling.
Nutrition per serving
Energi ca. 1536 kcal
Protein 99.5 g
Fett 89.2 g
Karbohydrater 72.7 g
Fiber 4.9 g
Sukker 14.7 g
Salt 7.7 g
Tips & tricks
Let the lasagna rest for 10 to 15 minutes before serving. This helps the layers set and makes the portions neater to cut without the filling spreading across the plate.
Did you know?
Lasagna with beef chuck ragù gets more depth than a quick meat sauce because the meat simmers for a long time. Homemade pasta sheets add extra structure and make the dish feel more crafted. When ragù, pasta and cheese sauce are layered, the dish gains richness, bite and creamy balance.
