red wineabout half a bottle, use a wine you'd enjoy drinking½
beef or chicken stock
2 cups
Worcestershire saucea splash for background flavor~1 tbspest.
harissaspicy version adds a nice kick~1-2 tspest.
fresh parsley~3 tbspest.
saltto taste
black pepperto taste
butter (for Mornay)3 oz
flour (for Mornay)3 oz
milka bit more than 3 cups3 cups
triple cream Brie cheeserind removed4 oz
Gruyère cheese4 oz
Parmesan cheese4 oz
egg yolkmakes the Mornay richer~2est.
nutmega pinch
ziti pastacooked al dente, tossed with a little olive oil to prevent sticking12 oz
olive oilfor tossing cooked pasta~3 tbspest.
fresh breadcrumbsseasoned with dried tomato, parsley and garlic; sprinkled on top before baking~1 cupest.
Steps
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1
Sauté the diced onion first until nicely caramelized — this is the flavor foundation.
2
Add the diced carrots and garlic, then add the ground beef; cook until the released moisture evaporates and the meat develops a nice browned crust (Maillard reaction).
3
Stir in the tomato paste and sauté briefly to sweeten it, then pour in the red wine and simmer until reduced by half.
4
Add the canned chopped tomatoes and a cup of stock, then stir in the flour and cook it briefly to remove any raw flour taste and thicken the sauce.
5
Add the thyme, parsley and a splash of Worcestershire sauce, then simmer gently for about 45 minutes to 1 hour until the ragù is thick and tender.
6
Stir in another cup of stock, add harissa for a kick, and season with salt and pepper to taste.
7
In a separate pan, melt the butter with flour to make a roux, then whisk in the milk gradually until it forms a smooth, thickened base sauce.
8
Season with salt, pepper and nutmeg, then stir in the Brie, Gruyère and Parmesan cheeses until melted smooth; finish by mixing in an egg yolk for extra richness to complete the Mornay sauce.
9
Toss the cooked, drained ziti (tossed in olive oil) into the Mornay sauce; adjust to a slightly looser consistency since the pasta starch will thicken it further in the oven.
10
Spread a layer of the beef ragù in a buttered lasagna dish, sprinkle some cheese, then add a layer of the Mornay-coated ziti, and top with another layer of the ragù.
11
Top evenly with the seasoned fresh breadcrumbs, then bake in a preheated 350°F (175°C) oven for about 25-45 minutes until golden brown on top; if reheating from cold, bake until the internal temperature reaches 155°F (68°C).
12
Let it rest slightly before serving; for the best flavor, mix the beef ragù and Mornay layers together when eating.
PrimedTableBETA
