The Ultimate Beefy, Cheesy Lasagna | Sweet Heat with Rick Martinez | Food52

Food52’s Resident Sugar Man Rick Martinez brings the cheese in this week’s episode of Sweet Heat. He shares a decadent lasagna with crispy pancetta, velvety ragu, perfectly cooked pasta, and drippy, melty cheese. Make this for your grandma and it’ll surely make her cry tears of joy! GET THE RECIPE ►► https://f52.co/3mmzWR6

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS
00:00:00 Intro
00:02:42 Mirepoix Action
00:03:41 Good Flavor Takes Time
00:06:02 Perfecting the Pasta
00:07:09 Layer Away
00:10:19 Ready For a Slice Off...

PREP TIME: 30 minutes
COOK TIME: 4 hours 30 minutes
SERVES: 8

INGREDIENTS

1 pound ground beef, preferably not lean
2 tablespoons extra-virgin olive oil, plus more for greasing
3 ounces pancetta or bacon, cut into 1/8” pieces
1 large celery stalk, cut into 1/8” pieces
1 medium yellow onion, cut into 1/8” pieces
1 large carrot, cut into 1/8” pieces
8 garlic cloves, finely grated, divided
2 dried bay leaves
1 1/2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1/8 teaspoon freshly ground nutmeg
Kosher salt and freshly ground black pepper, to taste
1/4 cup double-concentrated tomato paste
1 cup dry white wine
2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
3 large sprigs basil
1 large Parmesan rind
1 pound dried lasagna noodles (I prefer the wide and short noodles)
2 cups whole-milk ricotta
1 1/4 cups grated Parmesan, plus more for serving, divided
8 ounces whole-milk mozzarella, grated on the large holes of a box grater (about 2 cups grated)

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