How to make Lasagne~with Chef Frank featuring Max Miller from Tasting History

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often cheaper.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese can be more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a low-calorie alternative, while hard cheese can be less expensive.

Start by browning the meats to build layers of flavor.

Season beef short ribs with kosher salt and black pepper on both sides.

Heat 1/4 cup of olive oil in a large pot until lightly smoking.

Add the seasoned beef short ribs to the pot, making sure not to overcrowd it.

Brown the beef short ribs until caramelized, about 3-4 minutes per side, without moving them too much.

Remove the browned beef short ribs and set aside, keeping the juices in the pot.

Add 4 ounces of diced pancetta to the pot and cook until it starts to render fat.

Add 2 medium diced onions and 5-6 chopped cloves of garlic to the pot; sauté until the onions are translucent, about 3-4 minutes.

Add 2 small diced carrots to the pot and continue to sauté for another 2-3 minutes.

Pour in 1 cup of red wine and scrape the bottom of the pot to deglaze it, cooking for about 2-3 minutes until the wine reduces slightly.

Add the 2 cans of peeled crushed tomatoes and 1 can of tomato paste to the pot; stir to combine.

Return the browned beef short ribs to the pot along with 15-20 basil leaves and a small strip of orange rind.

Season the sauce with additional kosher salt and black pepper to taste.

Bring the sauce to a simmer and let it cook for about 30-40 minutes, stirring occasionally, until the flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens