Beef Ragu Lasagna

Ingredients

• 1 lb lasagna sheets
• 2.75 lb beef chuck roast (2.5 - 3 lbs; seasoned with salt, pepper, and dried thyme)
• 1 yellow onion (diced)
• 3 carrots (peeled & diced)
• 3 celery stalks (diced)
• 6 garlic cloves (minced)
• 12 oz mozzarella cheese (shredded)
• 7 oz Gruyère cheese (shredded)
• 4 oz smoked Gouda (shredded)
• 4 oz tomato paste
• 1 tbsp beef bouillon paste (optional)
• 28 oz crushed tomatoes
• 2 cup red wine
• 2.33 cup beef stock
• 0.33 cup heavy cream (optional)
• 1 tbsp sugar
• 1 Parmesan rind
• 1 Gruyère rind (optional)
• 2 tsp oregano (adjust to taste)
• 2 tsp dried basil
• 2 tsp chili flakes (optional)
• salt and pepper (to taste)
• 2 tsp dried thyme (for meat seasoning)
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 fresh bay leaf
• 5 tbsp butter (for Béchamel)
• 5 tbsp flour (for Béchamel)
• 3.5 cup whole milk (for Béchamel)
• 0.25 tsp nutmeg (for Béchamel)
• 0.33 cup Parmesan cheese (grated, for Béchamel)

Steps

1. 1

   Season the beef chuck roast generously with salt, pepper, and 2 tsp of dried thyme.

2. 2

   In a large heavy-bottomed pot or Dutch oven, sear the beef chuck roast on all sides until a deep brown crust forms. Remove the meat and set aside.

3. 3

   In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent.

4. 4

   Add the minced garlic and tomato paste. Cook for 2-3 minutes until the paste darkens and becomes fragrant.

5. 5

   Deglaze the pot with 2 cups of red wine, scraping up any browned bits (fond) from the bottom. Let the wine reduce by about half.

6. 6

   Add the crushed tomatoes, beef stock, beef bouillon paste, sugar, oregano, basil, and chili flakes. Stir to combine.

7. 7

   Return the seared beef to the pot. Add the Parmesan rind, Gruyère rind, fresh thyme sprigs, rosemary sprigs, and bay leaf.

8. 8

   Cover and simmer on low heat for 3-4 hours, or until the beef is tender enough to shred easily with a fork.

9. 9

   Once the beef is tender, remove the rinds and herb stems. Shred the beef directly into the sauce. Stir in the heavy cream if using.

10. 10

    To make the Béchamel: Melt 5 tbsp butter in a saucepan over medium heat. Whisk in 5 tbsp flour and cook for 1-2 minutes to create a roux.

11. 11

    Slowly whisk in the 3 1/2 cups of whole milk. Continue whisking until the sauce thickens and coats the back of a spoon.

12. 12

    Remove from heat and stir in the nutmeg, 1/3 cup grated Parmesan, salt, and pepper.

13. 13

    Preheat your oven to 375°F (190°C).

14. 14

    Assemble the lasagna: Spread a thin layer of ragu at the bottom of a large baking dish. Top with a layer of lasagna sheets.

15. 15

    Layer with more ragu, a drizzle of Béchamel, and a portion of the shredded mozzarella, Gruyère, and smoked Gouda blend.

16. 16

    Repeat the layers until all ingredients are used, finishing with a generous layer of Béchamel and the remaining cheese blend on top.

17. 17

    Bake for 35-45 minutes until the cheese is bubbly and golden brown. Let rest for 15 minutes before slicing.

Notes

The author suggests adjusting the oregano and seasonings to taste. The beef bouillon, heavy cream, and cheese rinds are optional but add significant depth of flavor.

Nutrition per serving

• lasagna
• beef ragu
• main course
• baked
• comfort food
• Christmas dinner
• dinner ideas