Beef & Pork Ragù Lasagne

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

subheading: For The Ragù:

3 oz. (6 Tbs.) unsalted butter

¼ cup extra-virgin olive oil

2 medium celery stalks, finely chopped (1-⅓ cups)

2 medium carrots, peeled and finely chopped (⅔ cup)

2 small yellow onions, finely chopped (1-⅓ cups)

1 lb. boneless beef brisket or chuck, finely diced or ground (2 cups; see tip)

1 lb. boneless pork shoulder, finely diced or ground (1-½ cups; see tip)

8 oz. pancetta, finely diced (1-¼ cups)

2 cups dry red wine

½ cup canned tomato purée

¼ cup tomato paste diluted in ½ cup water

2 cups homemade or low-salt canned beef or chicken broth; more as needed

1 cup whole milk

Kosher salt and freshly ground black pepper

subheading: To assemble:

¾ lb. fresh lasagne noodles (store-bought or homemade)

½ oz. (1 Tbs.) unsalted butter, cut into small cubes, plus more for the pan

1 cup freshly grated Parmigiano-Reggiano

Double recipe of Basic Cream Sauce

Directions at finecooking.com

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