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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Put a heavy pot over medium-low heat.
Add the pancetta and cook for 5–7 minutes, allowing the fat to slowly render.
Add the olive oil and butter.
Add the onion, carrot, and celery. Cook gently for 10–15 minutes, stirring occasionally, until completely soft and sweet. Don’t let them get dark brown.
Increase the heat to medium-high. Add the beef and pork. Break it up very finely and cook for 8–10 minutes until the meat browns in places.
Season lightly with salt and pepper.
Pour in the white wine. Scrape the bottom of the pot and let the wine reduce almost completely, about 5 minutes.
Add the passata, stock, and bay leaf. Bring to a gentle simmer.
Reduce the heat to very low and cook partially covered for 2½–3 hours. Stir every 30–40 minutes. Add the remaining stock little by little if it becomes too dry.
About 45–60 minutes before the ragù is finished, add the whole milk. Continue simmering uncovered or partially covered.
The finished ragù should be thick, rich, and concentrated, not watery. Remove the bay leaf and add a tiny pinch of nutmeg. Taste and adjust salt and pepper.
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For a richer flavor, use a combination of beef and chicken stock.
Ensure the meat is browned properly to enhance the depth of flavor.
Can I use a different type of meat?
Yes, you can substitute the beef or pork with turkey or chicken for a lighter version.
How can I make the ragù thicker?
Let it simmer uncovered for the last 30 minutes to reduce the liquid.
Can I freeze the ragù?
Yes, allow it to cool completely before transferring to an airtight container and freezing.
What can I use instead of passata?
You can use crushed tomatoes or tomato puree as an alternative.
How do I prevent the lasagna sheets from sticking?
Lightly oil the baking dish before layering the sheets.
