Ingredients:

  • 1.5 lbs beef chuck, finely ground
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup dry white or red wine
  • 28 oz crushed San Marzano tomatoes
  • 1 cup beef bone broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 pinch nutmeg
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1/4 tsp ground nutmeg
  • 12 oz lasagna noodles
  • 1.5 cups Parmesan cheese, freshly grated
  • 2 cups mozzarella, shredded
  • 2 tbsp melted butter

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add the beef chuck and brown until deeply caramelized and mahogany-colored. Drain excess fat if necessary.
  2. Stir in the diced onion, carrots, and celery. Cook until translucent and fragrant, about 8 minutes.
  3. Add minced garlic and tomato paste; stir for 2 minutes until the paste darkens.
  4. Deglaze the pot with wine, scraping the bottom to release the browned bits.
  5. Stir in crushed tomatoes, beef bone broth, salt, black pepper, and a pinch of nutmeg. Simmer on low for 3 hours to concentrate flavors.
  6. Prepare the Béchamel: Melt 4 tbsp butter in a saucepan, whisk in flour to create a roux, then gradually stir in warmed whole milk and nutmeg, whisking constantly until thickened and smooth.
  7. Assemble the lasagna: Grease a 9x13 inch baking dish with melted butter. Layer the bottom with ragù, followed by noodles, béchamel, and a sprinkle of mozzarella and Parmesan.
  8. Repeat the layers until all ingredients are used, finishing with a top layer of béchamel and cheese.
  9. Bake in a preheated oven until the top is golden brown and bubbling.