Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 lb Short Ribs (meaty)
  • 1 lb Lean Ground Beef
  • 1 stalk Celery (chopped)
  • 2 Carrots (shredded)
  • 1 small Yellow Onion (chopped)
  • 5 cloves Garlic (minced)
  • 3/4 Cup Concord Grape Juice (100% juice, or you can use red wine)
  • 1 Teaspoon Parsley
  • 1/3 Teaspoon Cumin
  • 1 Teaspoon Basil
  • 28 oz Canned Diced Tomatoes
  • 28 oz Canned Tomato Puree
  • salt & pepper to taste
  • Lasagna noodles (, cooked)
  • 15 Oz Ricotta
  • 2 Cups Shredded Mozzarella + extra for the top!!

Instruction

  • In a large pan, brown the ground beef and short ribs in a little olive oil.
  • Once they have browned, combine all the ingredients for the bolognese and cook for at least 2 hours on medium/low heat.
  • When the bolognese is done, shred the short ribs off the bone.
  • Preheat the oven to 350 degrees F.
  • Now it's time to assemble the lasagna in a 9x13 pan.
  • Combine the ricotta and mozzarella.
  • Smear some sauce onto the bottom of the pan, followed by pasta, ricotta mixture, bolognese, pasta, etc.
  • The top layer should be some sauce and then some shredded mozzarella.
  • Cover the lasagna with foil and bake at 375°F for 30 minutes. Uncover and bake for another 10-15 minutes to brown the top.
  • Let the lasagna cool for 15 minutes before slicing.