Beef Ragu

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2½–3 lb chuck roast, cut into 1-inch chunks

2–3 tbsp olive oil

1 medium onion, finely diced

1 carrot, finely diced

1 celery stalk, finely diced

3–4 garlic cloves, smashed

2 tbsp tomato paste

1½–2 cups dry red wine

1 can (28 oz) whole peeled tomatoes, crushed by hand

1 bay leaf

1 sprig rosemary or thyme (optional)

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Bechamel Sauce

5 tbsp unsalted butter

5 tbsp all-purpose flour

4 cups whole milk, warmed

Pinch of nutmeg

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Lasagna

12–14 lasagna noodles (fresh or dry)

1½–2 cups finely grated Parmigiano-Reggiano

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1. Pat beef dry and season the beef generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove and set aside.

2. Reduce heat to medium. Add the onion, carrot, and celery to the pot and cook until softened and lightly golden, about 10–12 minutes. Add the garlic and cook for 30 seconds until fragrant.

3. Stir in the tomato paste and cook until slightly darkened. Pour in the red wine, scraping up the browned bits from the bottom of the pot, and simmer until reduced by about half.

4. Add the crushed tomatoes, bay leaf, and rosemary or thyme (if using). Return the beef and any accumulated juices to the pot. The liquid should come about halfway up the meat. Cover partially and cook gently over low heat, or in a 300°F (150°C) oven, for 2½–3½ hours, until the beef is very tender.

5. Remove the beef, shred it with forks, and return it to the sauce. Simmer uncovered for 20–30 minutes until thick and meat-forward. Adjust seasoning and remove bay leaf and herb stems. The ragu can then be cooled and placed in the fridge if making in advance.

6. Make the béchamel. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes without browning. Gradually whisk in the warm milk and cook until smooth and thick. Season with salt, pepper, and nutmeg.

7. Cook the lasagna noodles according to package directions if using dry pasta. Drain and lay flat.

8. Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel in the bottom of a baking dish. Add a layer of pasta, followed by a thin layer of ragù, a spooning of béchamel, and a light sprinkling of Parmigiano-Reggiano. Repeat layers until ingredients are used, finishing with béchamel and a generous layer of Parmigiano-Reggiano.

9. Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes, until bubbling and lightly browned. Let rest for at least 20 minutes before slicing.