Italian Lasagna with Slow-Braised Beef and Ricotta

Method

1. Preheat oven to 375°F (190°C). In a large pot, heat olive oil over medium heat. Add beef and brown on all sides, then set aside.
2. In the same pot, add chopped onion and garlic, sauté until translucent. Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and beef broth. Stir to combine.
3. Return browned beef to the pot. Bring to a simmer, then cover and reduce heat. Let simmer for 2.5 hours, stirring occasionally, until beef is tender.
4. While the beef simmers, cook lasagna noodles according to package instructions, then drain.
5. In a bowl, mix ricotta cheese with a pinch of salt and pepper.
6. In a 9x13-inch baking dish, layer lasagna noodles, meat sauce, ricotta mixture, and cheeses. Repeat layers.
7. Top with a final layer of sauce and cheeses. Bake for 25 minutes until bubbly and golden brown.
8. Check that the beef reaches 71°C (160°F) throughout before serving.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.