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对于ragù：

3 oz. (6 Tbs.) unsalted butter
1/4 cup extra-virgin olive oil
2 medium celery stalks, finely chopped (1-1/3 cups)
2 medium carrots, peeled and finely chopped (2/3 cup)
2个小洋葱，切碎（1-1/3杯）
1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)
1磅无骨猪肉肩部，切成丁或磨碎（1-1/2杯；请参阅提示）
8 oz. pancetta, finely diced (1-1/4 cups)
2 cups dry red wine
1/2杯罐装番茄泥
1/4 cup tomato paste diluted in 1/2 cup water
2 cups homemade or low-salt canned beef or chicken broth; more as needed
1 cup whole milk
Kosher salt and freshly ground black pepper

组装：

3/4 lb. fresh lasagne noodles (store-bought or自制)
1/2 oz. (1 Tbs.) unsalted butter, cut into small cubes, plus more for the pan
1 cup freshly grated Parmigiano-Reggiano
Double recipe of基本奶油酱

Nutritional Sample Size based on ten servings
卡路里（KCAL）：620
Fat Calories (kcal): 350
Fat (g): 39
饱和脂肪（G）：17
Polyunsaturated Fat (g): 3
单不饱和脂肪（G）：15
胆固醇（MG）：170
Sodium (mg): 1140
Carbohydrates (g): 29
Fiber (g): 2
Protein (g): 30

准备

Make the ragù:

在5至6 QT中。荷兰烤箱，融化6汤匙。用中火加黄油和橄榄油。加入芹菜，胡萝卜和洋葱，煮熟，偶尔搅拌，直到变软，淡黄色，约15分钟。加入牛肉，猪肉和煎饼，然后用勺子将肉打碎并经常搅拌，直到肉失去红色5到8分钟。搅拌葡萄酒，番茄泥和番茄酱，猛烈煮至几乎蒸发，直到蒸发15至20分钟。加入牛肉或鸡肉汤和牛奶，用盖子盖上Ajar，将热量降低至低温，然后轻轻慢火煮，直到您的酱汁浓郁，浓缩酱，约2-1/2小时。每30分钟检查是否需要更多液体，在必要时增加更多的肉汤以防止灼热。如果需要，可以调味盐和胡椒粉。冷静。 Skim off the fat from the top, if desired. You should have about 6 cups.

煮面条：

将一大锅盐水煮沸。准备一大碗冰水。将面条（一次两到三个面条滑入沸水，然后将其煮熟，直到它们变软和苍白，3至5分钟（较薄的面条会更快地烹饪）。为了确保它们完成，品尝一小块。如果仍然很艰难，则需要更多的烹饪（不应该像干面食那样煮牙本质）。
小心地将面条从水中sc起，然后用一条大的电线撇渣器将其滑入冰水中以停止烹饪。当它们凉爽时，将它们分层在干净的洗碗巾之间，直到您准备好组装烤烤宽面条（它们最多可以保留两个小时）。

Assemble the lasagne:

将架子放在烤箱的中心，然后将烤箱加热至350°F。选择约9×12英寸和3英寸深的烤盘，或大约10×14英寸和2英寸深。黄油烤盘。将1/2杯ragù撒在盘子底部的稀疏层中。然后用稍微重叠的煮熟的面条盖住，根据需要切割它们以填补空白。将剩余的ragù（约1-1/2杯）的三分之一撒在第一层面条上。淋上三分之一的基本奶油酱（约1杯），并用刮刀或勺子的背面撒上。撒上1/3杯Parmigiano。添加新的面条，稍微重叠。
Repeat the layers as instructed above, until all of the filling ingredients are used, to make a total of three layers (you may not need all the pasta). Dot the top with the butter cubes.
Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.

Make Ahead Tips

您可以在提前四天内准备长达四天的ragù，并将其冷冻，或将其冷冻长达一个月。轻轻地重新加热，直到酱汁温暖到足以散布以组装烤宽面条为止。组装，未烘烤的烤宽面条将在冰箱中至少保持一天。另外，您可以将其冷冻长达四个月（请确保用塑料将菜包裹起来）。烘烤前将烤宽面条解冻在冰箱中，并将其提高到室温。

Tip

要切碎ragù肉，将每块切成1/4英寸的切片，然后将切片纵向切成细条，然后横向切片。Alternatively, you can pulse the meat in food processor, but be careful not to chop it too finely or into a paste.If time is short and you can’t find fresh pasta sheets in your local stores, use 1 lb. good-quality dried lasagne noodles, cooked according to package instructions.

(30 ratings) Read Reviews

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Reviews (30 reviews)

aichelpea|12/06/2020

Insanely delicious, but there is so, so much extra grease that comes out of the sauce (last couple times I strained it, I had almost a cup of extra grease). However, that said, the flavor of the rendered fat is insane. You can definitely find ways to cook with it.

当您烹饪蔬菜以使其呈棕色时，要有足够的脂肪，但是您肯定可以将初始脂肪减少一半。另外，不需要将全脂牛奶用于ragu-脂肪 - 如果没有不必要的额外乳脂，则会为您提供相同的牛奶风味。
user-6998775|02/02/2020

我很担心奶酪很少，以至于我家在我家中的整个奶酪都无法满足。将再次做到这一点。
AccountingProfessor|2019年12月20日

As others have said, this lasagna is amazing. For those who found it too greasy, I suggest following wildcat91’s suggestion. I skip the butter and oil entirely, and just cook the vegetables in the rendered pancetta fat. I also drain the meat, despite using leaner free range pork and beef. We did not find it greasy after these changes.

We used fresh pasta sheets from a local pasta company, and the lasagna was amazing.

We had both this lasagna and the spinach one from the same chef for a large dinner gathering. Both were well received, and those who tried the spinach lasagna were surprised at home much they liked it. Both recipes are wonderful, in their own way. I couldn’t choose a favorite!