Classic Italian Lasagna al Forno with Slow-Simmered Beef Ragù, Red Wine, Béchamel, Parmesan and Mozzarella

Ingredients

• 700 g ground beef, preferably 15–20% fat
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 3 cloves garlic, finely chopped
• 150 ml dry red wine
• 800 g canned crushed tomatoes
• 400 g canned tomato passata
• 250 ml unsalted beef stock
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 small bay leaf
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 70 g unsalted butter

Preparation

1. 1Prepare and organize everything before cooking. Finely dice the onion, carrot and celery into pieces no larger than a pea so they soften evenly. Chop the garlic, grate the Parmesan and mozzarella, and warm the milk gently in a saucepan or microwave without letting it boil. Measure the wine, stock and tomatoes. This preparation is called mise en place and prevents the sauce from burning while you search for ingredients. Choose a deep baking dish of approximately 23 x 33 cm and grease it lightly.
2. 2Start the aromatic vegetable base. Heat a large heavy-bottomed pot over medium heat for about 2 minutes, then add the olive oil, onion, carrot and celery. Cook for 8–10 minutes, stirring every minute or two. The vegetables should become soft, glossy and slightly golden, and the kitchen should smell sweet and savory. If they start browning very quickly or sticking, reduce the heat; this stage is about gently drawing out sweetness, not frying the vegetables dark.