This is not your average lasagna. Instead of ground meat, we use a whole beef chuck roast, slow-braised in red wine and tomatoes until it falls apart into tender, shredded strands. This rich, meaty ragu is layered with silky béchamel and fresh egg pasta sheets for a truly decadent experience.
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16 items
Season the beef chuck generously with salt and black pepper. Heat olive oil in a large Dutch oven over high heat. the beef on all sides until deeply browned, about 10-15 minutes. Remove and set aside.
Lower the heat to medium in the same pot. Add pancetta and render fat for 3 minutes. Add onions, carrots, and celery stalk. Sauté for 10 minutes until soft.
Add the garlic and tomato paste to the aromatics. Cook for 2-3 minutes, stirring constantly, until the paste turns brick red and .
Pour in the red wine to the pot, scraping up the browned bits (fond) from the bottom of the pot. for 5 minutes until by half.
Return the beef to the pot for . Add crushed tomatoes, beef stock, fresh thyme, and bay leaf. Bring to a boil, then cover and transfer to a 150°C (300°F) oven (or on very low heat) for 3.5 to 4 hours.
Remove the beef from the sauce to shred and finish. Discard herbs. Shred the beef into bite-sized strands using two forks. Return the meat to the sauce. uncovered on stove for 15-20 minutes to thicken into a rich ragu.
Preheat oven to 190°C (375°F) for assembly. Spread a little ragu in a 9x13 baking dish. Build layers of pasta, ragu, béchamel sauce, and parmigiano reggiano cheese. Repeat this sequence for 4-5 layers.
Finish with a final pasta sheet topped only with béchamel and a generous amount of parmigiano reggiano cheese for the top layer.
Bake for 30-40 minutes until bubbling and golden brown. Let rest for 20 minutes before serving.
