Bolognese Lasagna

Ingredients:

4 tablespoons (½ stick) salted butter

3 tablespoons extra-virgin olive oil

1 large yellow onion, cut into rough 1-inch pieces

1 medium celery stalk, cut into rough 1-inch pieces

1 medium carrot, peeled and cut into rough 1-inch pieces

2 28-ounce cans whole tomatoes

1½ pounds boneless beef short ribs, cut into rough 1-inch chunks

1 pound boneless pork shoulder, cut into rough 1-inch chunks

8 ounce piece pancetta, cut into rough 1-inch chunks

¼ cup tomato paste

½ cup dry white wine

2 cups low-sodium beef broth

4 bay leaves

½ teaspoon red pepper flakes

2 tablespoons unflavored powdered gelatin

kosher salt and ground black pepper

Instructions:

In a large Dutch oven, combine the butter and oil. In a food processor, pulse the onion, celery and carrot until roughly chopped, about 5 pulses.

Transfer to the Dutch oven.

One can at a time, add the tomatoes with juices to the food processor and puree until smooth; transfer to a medium bowl.

Add half the beef to the food processor and pulse until coarsely ground, 5 to 10 pulses, then transfer to another medium bowl; repeat with the remaining beef.

Repeat with the pork, in batches, adding it to the beef.

Finally, process the pancetta to a coarse paste, about 30 seconds; add to the other meats.

Set the pot over medium-high and cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

Stir in the tomato paste and cook, stirring, until the paste begins to brown, about 5 minutes.

Add the wine and cook, scraping up any browned bits, until the pot is almost dry, about 1 minute.

Stir in the ground meats, then stir in the broth, tomatoes, bay and pepper flakes.

Bring to a simmer, then partially cover, reduce to medium-low and cook, stirring occasionally, until the meat is tender, the sauce is thick and the volume has reduced to about 8 cups, 2½ to 3 hours.

Pour ¼ cup water into a small bowl and sprinkle the gelatin evenly over the top; let stand for 5 minutes to soften.

Meanwhile, taste and season the ragù with salt and pepper, then remove and discard the bay.

Stir in the softened gelatin until fully dissolved.