A slow-simmered three-meat ragu layered with fresh pasta, mozzarella, and ricotta, baked until bubbling and golden on top.
Italian
Main
Pasta
Savory
Contains
wheat/gluten
eggs
milk
high-protein
Cooking Guide
Step 1
1
Heat olive oil in a large heavy pot over medium-high heat. Add the ground pork, beef, and veal, and cook, breaking it up, until the fat renders and the meat browns. Strain the meat and fat into a bowl, reserving both separately.
The Why
Straining lets the meat brown hard without drowning in its own fat, and keeping the rendered fat gives a flavorful base to cook the vegetables in.
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Version history
v1current7/16/2026
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