A Lasagna Built Low and Slow for the Whole Family Table
A dairy-free beef and pork ragù, simmered patiently and layered deep, feeds twelve and tastes better once it has had time to settle.
Dan Cooks6 min readPrint this post
The ragù does its magic. You just have to be patient enough to let it.
Most of my cooking happens outside over hickory, but when the whole family is coming and the weather turns, a pan of lasagna does the same job the grill does. It brings folks to the table and keeps them there. This one is a beef and pork ragù with no dairy in it, so the sauce has to carry everything. I like that. It means you slow down and do it right.
Sunday dinner, Italian accent
My mother Barbara taught me that a family dinner is less about the food and more about who shows up. A big pan that serves twelve is how you say everybody's welcome. I treat the ragù like I treat a brisket: no shortcuts, no timer-watching, just tasting as it goes. And like any good smoked meat, it is better the next day.
Three moves make or break this recipe.
Three things decide whether this pan turns out right, and each one has its own timing cue. Take them slow and don't skip ahead.
Ragù simmers 2–3 hours low. No-boil noodles need 30–40 minutes in the oven at 375°F to fully hydrate and set.
- Sear beef and pork in batches until deep brown; set aside.
- Sweat onion, garlic, carrot, celery in the rendered fat until soft and fragrant.
- Deglaze with red wine, scraping the fond; let it reduce by half.
90 minutes, and you’re ready to cook.
Eleven small steps, in order, before the Dutch oven gets hot. I like doing them all first so the cooking goes easy.
- Gather EquipmentGather a large Dutch oven, large pot, 9x13-inch baking pan, wooden spoon, cutting board, chef's knife, measuring cups, measuring spoons, small bowls for spice measurements, parchment paper or oil-brushed baking sheets, aluminum foil, and a colander.
- Preheat OvenPreheat your oven to 375°F.
- Prepare the Ground Beef and Ground Pork2 lb Ground Beef and 1 lb Ground Pork are ready to use as-is. Place them in a bowl near your cooking station.30s
- Prepare the OnionPeel and dice the onion into small, uniform pieces to yield 2 cup Onion. Place in a prep container.5 min
- Prepare the GarlicPeel and mince the garlic to yield 8 clove Garlic. Place in a prep container.3 min
- Prepare the CarrotPeel and dice the carrot into small, uniform pieces to yield 1½ cup Carrot. Place in a prep container.4 min
- Prepare the CeleryTrim and dice the celery into small, uniform pieces to yield ¾ cup Celery. Place in a prep container.3 min
- Measure Ragù Liquids and SeasoningsMeasure 3 tbsp Olive Oil into a small bowl. Measure 6 oz Tomato Paste into a small bowl. Measure 48 oz Tomatoes into a bowl. Measure 1 cup Beef Broth into a measuring cup. Measure ½ cup Dry Red Wine into a measuring cup. Measure 2 Bay Leaf into a small bowl. Measure 2 tsp Dried Oregano, 1 tsp Dried Thyme, 2 tsp Kosher Salt, ¾ tsp Black Pepper, and ½ tsp Red Pepper Flakes into a small bowl for easy addition to the ragù.5 min
- Prepare the Lasagna Noodles1 lb Lasagna Noodles are ready to cook. Keep the box nearby for package directions reference.30s
- Measure Assembly OilsMeasure 2 tbsp Extra Virgin Olive Oil into a small bowl. Have 1 spray Cooking Oil Spray ready near the baking pan.1 min
- Stage IngredientsArrange all prepped ingredients near your cooking station in order of use: ground meats, olive oil, diced onion, minced garlic, diced carrot, diced celery, tomato paste, crushed tomatoes, beef broth, dry red wine, bay leaves, and dried herbs/spices. Have parchment paper or oil-brushed baking sheets ready for cooked noodles. Position the 9x13-inch baking pan, cooking oil spray, and extra virgin olive oil near the oven.2 min
Tools for this recipe.
Nothing fancy here, but a big Dutch oven and a 9x13 pan do the heavy lifting. Pull it all out onto the counter before you start.
- large Dutch oven
- large pot
- 9x13-inch baking pan
- wooden spoon
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- small bowl
- parchment paper
- aluminum foil
- colander
How it goes
Brown the beef and pork hard in olive oil in your Dutch oven, until no pink is left, and don't rush it. The browned bits on the bottom are flavor. Stir in the onion, garlic, carrot and celery and let them soften, then cook the tomato paste for two minutes. Pour in the crushed tomatoes, broth and wine, add the bay, oregano, thyme and pepper flakes, and let it simmer low and uncovered for an hour. Layer it with the noodles, cover with foil for 25 minutes at 375°F, then uncover for another 15 to 20 until the edges bubble.
Salt does more than season. Here's what it does to the meat, and why I salt early.
Salt and protein retention
Salt dissolves myosin in the meat, helping it hold moisture during the long braise. Season early—when the meat hits the pan and again when you add tomato paste.
Garlic is the anchor in this pot, and a few things in the kitchen already get along with it. Here's what sits well beside it.
Ground BeefGarlic
Score 90Aromatic foundation. Both carry earthy notes.
Olive OilGarlic
Score 90Both carry piney and clove-like notes.
GarlicTomato
Score 90Both carry clove-like notes.
A few pairings in this pot share the same notes, and that's why the sauce tastes like one thing. Here are the strongest ones.
- ground beef + ground porkBoth carry toasted, browned, earthy and roasted notes.
- bay leaf + dried oreganoBoth carry piney, citrusy, clove-like and smoky notes.
- dried oregano + dried thymeBoth carry piney, citrusy, clove-like and smoky notes.
What sits beside it
Beef and pork share that toasted, earthy backbone, and oregano, thyme and bay share a piney, clove-like note. That is why this sauce tastes whole. On the table I want something crisp and cold next to it, like a plain green salad, and a glass of the same red that went in the pot. Sweet tea works too, I'm not proud.
Small thing
Spread a thin cup of ragù on the pan bottom before the first noodles go down, and break noodles to fit the corners. Finish with sauce over the top layer and a drizzle of olive oil so nothing dries out.
Here's what one serving brings to the table, measured against a full day of eating.
Food groups measured against a 2,000-calorie day
- • No dairy in this recipe
- • No fruits in this recipe
- • No whole grains in this recipe
Strong in protein and healthy fats, light on dairy, fruits, and whole grains.
Here's what's in the pan, plainly stated. Read it over if anyone at your table has dietary needs.
- Contains
- wheat, gluten, celery, sulfites
- Fits
- Dairy-Free, Nut-Free
Substitutions that still taste like the recipe.
Short on something? These swaps are options from the pantry and produce drawer.
- ground pork and beef
- beef
Brings oniony, garlicky, creamy and coconutty notes; richer; more savoury depth.
- skirt steak
- ground pork and beef
- ribeye steak
- beef
Brings oniony, garlicky, creamy and coconutty notes; richer; more savoury depth.
- shallot
Drier.
- leek
Brings piney and citrusy notes; less sugary.
- scallion
Less sugary.
- chives↓ savory↓ spicy
More delicate.
- leek↓ spicy
Juicier; less aromatic.
- shallot↓ spicy
Lacks the piney and citrusy notes; sweeter-bodied; less aromatic.
Feeding twelve for about $30.98 is easy on the wallet. Here's where the money goes.
- Produce
- $4.85
- Meat & Poultry
- $17.97
- Beverages
- $0.60
- Pasta & Grains
- $1.49
- Canned & Jarred
- $0.47
- Condiments & Sauces
- $0.99
- Oils & Vinegars
- $0.37
- Spices & Seasonings
- $4.24
Common questions
How many people does this lasagna serve?
Is this lasagna dairy-free?
Can I make it ahead?
How long should the lasagna rest after baking?
How spicy is it?
Why salt the meat early?
Call the family in, put the pan in the middle, and let it rest before you cut. Nobody ever remembers a perfect slice. They remember who was sitting around the table. Fire up something good.
The Quarterly
Get the next Quarterly from Dan Cooks
Seasonal recipes, notes, and the issue links worth saving.
Comments