Beef and Chouriço Lasagna
Ingredients
Ragù
- 600 g ground beef
- 500 g Portuguese chouriço, casing removed and crumbled
- 3 tablespoon olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 celery stalks, finely diced
- 5 garlic cloves, minced
- 2 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 kg canned crushed tomatoes
- 500 ml red wine
- 300 ml beef broth
- 1 handful fresh basil
- 2 bay leaves
- ½ cup whole milk
- Salt and pepper to taste
Béchamel
- 1 L whole milk
- 125 g butter
- 125 g all purpose flour
- Salt to taste
- ¼ teaspoon nutmeg
Assembly
- Lasagna sheets
- 2-3 cups shredded mozzarella
- 1 cup grated parmesan
- Drizzle of olive oil
Instructions
- Prepare the ragùHeat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened. Add garlic and cook for about 1 minute.Add ground beef and crumbled chouriço and cook until browned.Stir in tomato paste and Italian seasoning and cook for 1–2 minutes to deepen the flavour.Pour in red wine and simmer for a few minutes until slightly reduced.Add crushed tomatoes, beef broth, basil, and bay leaves. Season with salt and pepper. Reduce heat and simmer for 3–4 hours, stirring occasionally.During the last 30 minutes of cooking, stir in the whole milk.
- Make the béchamelIn a saucepan melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.Slowly whisk in the milk while stirring continuously until smooth. Cook until the sauce thickens. Season with salt and nutmeg.
- Assemble the lasagnaPreheat oven to 375°F (190°C).Spread a thin layer of béchamel on the bottom of a baking dish.Layer lasagna sheets, ragù, béchamel, and mozzarella.Repeat layers until the dish is full.Finish the top with béchamel, mozzarella, parmesan, and a light drizzle of olive oil.
- BakeBake uncovered for 35–40 minutes until bubbling and golden.Let the lasagna rest 15 minutes before slicing.
Notes
Slow simmering the ragù creates a deeper, richer flavour. The longer you can cook it the better, it even tastes better the next day if you cook the ragù a day before.
Adding milk at the end of cooking helps soften the acidity of the tomatoes and makes the sauce smoother.
Lasagna often tastes even better the next day once the flavours have fully developed.
Adding milk at the end of cooking helps soften the acidity of the tomatoes and makes the sauce smoother.
Lasagna often tastes even better the next day once the flavours have fully developed.
