Chuck Roast Beef Ragu Lasagna

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 79:9

    [9] Help us, O God of our salvation,

        for the glory of your name;

    deliver us, and atone for our sins,

        for your name’s sake!

 

 

4 oz diced pancetta

2 lb boneless chuck roast cut in 2 inch chunks( Italian seasoning to coat beef chunks)

Refrigerate for 3 hours or more hours

2 T olive oil 

1 large sweet onion, chopped 

1 Fennel bulb, diced 

2 T roasted mashed garlic

1 c dry red wine ( I always used a Cotes du Rhone French wine)

1 bottle of tomato purée ( I used Cento Passata)

2 T sugar

Salt and pepper to taste sate 

Crushed red pepper to taste

Béchamel sauce:

½ c butter

½ c AP flour

4 c whole milk

½ t kosher salt

½ t white pepper

¼ t nutmeg

Cottage cheese filling

16 ounces cottage cheese (whole milk)

2 eggs

2 T parsley 

2 T basil 

1 oz Parm, freshly grated 

½ c grated mozzarella

Salt and pepper

9 sheets oven ready lasagna pasta

Finishing cheeses

1½ c grated mozzarella

1 c grated Parmesan 

Cook the pancetta

Preheat oven to 350ºF

Place the diced pancetta in a Dutch Oven

Add olive oil

Turn the heat to medium

Stir occasionally for 4 to 5 minutes until the fat renders and the pancetta browns. Remove the pancetta from the pot and transfer to a large bowl

Brown the beef

Place the beef in the pancetta fat, add oil and cook over medium-high heat for 3 to 5 minutes per side until well browned on all sides

Transfer them to the bowl of pancetta

Add the diced onion and fennel to oil

Sauté for 5 to 7 minutes

Season the vegetables with salt and pepper

Pour in 1 cup of red wine 

Simmer the ragù

Add the tomato purée 

Stir in all of the meat

Season the sauce with salt, pepper, sugar, and crushed red pepper

Bring to a light boil

Once boiling, cover the pot and turn off the heat.

Cover with a parchment round and lid

Transfer to the preheated oven for 3-4 hours or until the beef can be shredded easily with a fork

Remove the pot from the oven

Taste the ragù and season if necessary 

Remove beef to plate

Shred beef

Add back to pot

Refrigerate the ragù, remove the solid fat layer

Turn the heat to medium-low and allow the ragù to simmer uncovered for 15 minutes

Prepare the cottage cheese

Combine all of the ingredients for the cottage cheese mixture in a bowl

Use a whisk beat until smooth and creamy

Season with salt and pepper to taste.

Prepare the béchamel:

Melt ½ cup of butter in a large saucepan over medium heat

Add flour and stir into the butter for 1 to 2 minutes

Simmer for 5 to 10 minutes over medium-low heat, whisking regularly, until the béchamel is smooth and thickened

Season with ½ t kosher salt, ½ t white pepper, and ¼ t nutmeg

To assemble 

Preheat oven to 350ºF.

Use 9×13 foil baking pan

Add 1/3 of the meat sauce to bottom

Add 3 Pasta sheets

Add 1/3 c of the béchamel and spread 

Place 3 lasagna sheets over the béchamel

Add 1/3 beef ragu

Spoon half of the ricotta mixture on top of the lasagna 

Place 3 more lasagna sheets on top of the béchamel

Add rest of ragu

Add 1/3 of bechamel 

Add finishing cheeses

Bake the lasagna:

Cover the lasagna with foil

Transfer to the oven for 45 minutes

Remove from the oven and remove the foil

Sprinkle 1½ cups of grated mozzarella cheese on top. Return to the oven and bake uncovered for 15 minutes

After 15 minutes, broil the lasagna for 3 to 4 minutes to brown the cheese further, if desired

To serve

Allow the lasagna to cool for 15 minutes