A delicious meat lasagna made with ragu sauce, béchamel sauce, and layers of pasta. The ragu is simmered with ground beef, pork, and vegetables, topped with a creamy béchamel and fresh mozzarella before baking.
1: Finely chop carrots, celery, and onions, and sauté in olive oil in a pot.
2: Add ground beef and ground pork, and cook until browned.
3: Add red wine, the first can of crushed tomatoes, and tomato paste, and cook until evaporated in half.
4: Add the second can of crushed tomatoes, bay leaves, 4 cups of beef stock, salt, and pepper.
5: Reduce temperature to low and let simmer for a couple of hours to reduce.
6: About halfway through, add the rest of the stock and continue reducing until thickened.
7: For the béchamel sauce, melt butter in a pan and add flour; mix well until flour cooks through.
8: Add whole milk, nutmeg, parmesan, salt, and pepper; mix until thickened and set aside.
9: Assemble the lasagna: layer ragu on the bottom, then pasta, ragu, béchamel, and repeat.
10: Ensure béchamel is on the top layer and cover with fresh mozzarella.
11: Bake at 350°F for about 45 minutes.
