Joseph Carr’s Firehouse Lasagna | Josh Cellars

Ingredients

• Ragu:
• 1 carrot, finely, diced
• 1 medium onion, diced
• 1 rib celery, finely diced
• 1 clove garlic, sliced
• 5 tbsp. extra-virgin olive oil
• 3 tbsp. butter
• 1-pound beef, ground
• 1-pound pork, ground
• 1/4-pound pancetta or slab bacon finely chopped or ground/minced
• 1/2 tube tomato paste
• Teaspoon fresh thyme
• 1 cup milk
• 1 cup dry red wine
• Kosher salt and freshly ground black pepper
• Parmigiano-Reggiano, for grating
• Béchamel:
• 4 tbsp. flour
• 3 cups milk
• 2 tsp salt
• 1/2 tsp freshly grated nutmeg
• 8 ounces Parmigiano-Reggiano, for grating
• Pasta noodles: Dried and prepare according to directions