Un Assaggio'S Lasagna Bolognese

1. 1

   Heat a deep skillet (with a lid) over medium heat, add pancetta and cook for 1 minute. Add ground beef and sausage, season with salt and pepper. Cook and set aside.

2. 2

   Reduce heat to medium - low and add olive oil to the skillet. Add the garlic and cook until fragrant. Add the carrots and onion, stir frequently and cook until vegetables are soft. Approximately 7-10 minutes.

3. 3

   Return the meat to the pan. Mix in the Italian seasoning and tomato paste.

4. 4

   Add the red wine, increase the heat to medium and allow to reduce.

5. 5

   Add the beef stock and can of crushed tomatoes. Reduce to a simmer, add red chilli flakes, remaining Italian seasoning and bay leaf. Check seasoning, add salt and pepper if needed.

6. 6

   Let the ragu sauce simmer for 2 hours, remove from heat and cool. Remove the bay leaf before assembling the lasagna. Ragu can be made the day before.

7. 7

   To assemble the lasagna in 13x9 inch baking pan: cover bottom of pan with a thin layer of rage sauce; then one layer of noodles - overlapping the noodles; top with a thin layer of sauce and grated cheese; another layer of noodles; spread the ricotta evenly; another layer of noodles; top with thin layer of sauce and cheese; another layer of noodles; and top with remaining ragu sauce and grated cheese.

8. 8

   Bake in oven at 350F for 45 mins.

* Per serving · 4 servings · Values may vary.