Lasagna with Bean Ragu
Cesare Casella prepares a delectable lasagna dish with homemade pasta and a cannellini bean ragu.
Lasagna with Bean Ragu
Watch the Video
Lasagna with Bean Ragu
Cesare Casella prepares a delectable lasagna dish with homemade pasta and a...
- Comments()
The Martha Stewart Show, October 2010
- Yield Serves 4
Add to Shopping List
Ingredients
- 1/2 cup coarsely chopped red onions
- 1/2 cup coarsely chopped celery
- 1/4 cup coarsely chopped carrot
- 2 ounces coarsely chopped pancetta
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon finely chopped rosemary
- 3 1/2 cups Cesare's Cannellini Beans
- 1/3 cup red wine
- 2 cups Cesare's Tomato Sauce
- 2 cups store-bought low-sodium chicken or vegetable stock
- Coarse salt and freshly ground black pepper
- 1/2 pound store-bought lasagna sheets, or Cesare's Fresh Egg Pasta Sheets
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 teaspoon chopped fresh flat-leaf parsley
Directions
-
Preheat oven to 425 degrees.
-
Place onions, celery, carrot, and pancetta in the bowl of a food processor; pulse until finely chopped.
-
Place 1 tablespoon olive oil, chopped vegetable mixture, and rosemary in a Dutch oven over medium heat. Cook, stirring, until vegetables are caramelized, about 10 minutes. Add beans and continue cooking 5 minutes more. Add red wine and cook until liquid is reduced by half.
-
Add tomato sauce and stock; stir to combine. Transfer to oven and cook for 20 minutes. Season with salt and pepper, return to oven and cook for 10 minutes more.
-
Meanwhile, bring a large pot of water to a boil over high heat. Add 1/2 cup salt and return to a boil. Add lasagna pieces and cook, according to package directions, until al dente. Drain, reserving 1/4 cup pasta cooking water.
-
Transfer pasta to Dutch oven, adding pasta cooking water, 1 tablespoon at a time, if sauce seems too thick. Continue to cook pasta, stirring, in the hot sauce, 3 to 5 minutes more. Season with salt and pepper.
-
In a large bowl or serving platter, place a layer of just the sauce; top with a layer of pasta and sprinkle with a third of the cheese. Repeat layering process two more times with remaining sauce, pasta, and cheese; sprinkle with parsley. Serve immediately.
I made this with red wine vinegar and my family wants me to make it again. The recipe calls for 2 cups tomato sauce and 2 cups chicken stock. I kept it in the oven much longer because it was like soup. I used no boil lasagna (soaked them in boiling water for 7 minutes then put them in the ragu). Checked the video afterwards and the chef used what looked like diced tomatoes and 1 cup of chicken broth. However the taste was excellent the way I prepared it.
This is awful. I spent quite a bit on fresh pasta, pancetta, parmigiano reggiano cheese, not to mention my time - and then fed it to the garbage disposal. It looked nothing like the dish did on TV - this was dark red wine colored and tasted like beans soaked in wine - yuk! I watched the video later and noted that the chef uses red wine vinegar - not red wine as the recipe calls for - hence the wrong color and flavor.
Thanks a lot Martha!