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.