Recipe revisions

Name: Pressure Cooker Pork & Beef Ragu Lasagna
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8
Ingredients: 800 g pork forequarter cutlets (bone-in); 700 g beef short ribs (bone-in); 150 g smoked streaky bacon (cut into lardons, rendered as the base fat); 600 g tinned crushed tomatoes (1 full tin plus half a tin); 750 ml red wine (1 full bottle — Sangiovese, Montepulciano d'Abruzzo, or Barbera. Reduce by about half in a wide pan before adding to the pressure cooker); 2 onion (finely diced); 2 carrot (finely diced); 3 stalks celery (finely diced); 4 cloves garlic (finely sliced); 2 sprigs rosemary; 4 sprigs thyme; olive oil; salt and black pepper; 60 g butter; 60 g plain flour; 750 ml full-fat milk (warmed); nutmeg (freshly grated, to taste); salt and white pepper; 12 lasagna sheets (fresh or no-boil dried — 500g fresh is the right amount to buy); 400 g mozzarella (tear into pieces and pat dry with paper towel before using); 60 g parmesan (finely grated, for the top)

Compare every iteration, see the accompanying notes, and jump straight into the version you need.

Pressure Cooker Pork & Beef Ragu LasagnaRev 1

The ragu will make more than you need for one lasagna — freeze the excess in portions for pasta another night. It only gets better after a day in the fridge, so making it ahead and assembling the next day is a great approach. Pat the mozzarella dry before using — excess moisture is the enemy of a clean lasagna. If you have time, slice it and leave it on paper towel for 30 minutes before assembly.

Pressure Cooker Pork & Beef Ragu LasagnaRev 2

Sangiovese, Montepulciano d'Abruzzo, and Barbera are the best choices for the wine — good acidity, moderate tannin, and they reduce beautifully. Avoid very tannic reds like young Cabernet Sauvignon or heavily oaked wines, which can turn bitter when reduced hard. The ragu will make more than you need for one lasagna — freeze the excess for pasta another night. Pat the mozzarella dry before using, or leave it sliced on paper towel for 30 minutes — excess moisture will make the lasagna sloppy.

Pressure Cooker Pork & Beef Ragu LasagnaRev 3

For the wine, you want something medium-bodied with good acidity and moderate tannin — it reduces beautifully and won't turn bitter. In an Australian bottle shop, good choices are: Sangiovese (increasingly common, King Valley and McLaren Vale are good regions to look for), a medium-bodied Shiraz (avoid the big jammy ones — something from the King Valley or Adelaide Hills rather than Barossa), or a Grenache-based blend. Chianti or a Côtes du Rhône are solid if you're looking at imports. Avoid heavily oaked or very tannic reds like young Cabernet Sauvignon. The ragu will make more than you need for one lasagna — freeze the excess for pasta another night. Pat the mozzarella dry before using, or leave it sliced on paper towel for 30 minutes — excess moisture will make the lasagna sloppy.

Pressure Cooker Pork & Beef Ragu LasagnaRev 4

Title	Revision	Note
Pressure Cooker Pork & Beef Ragu Lasagna	1	The ragu will make more than you need for one lasagna — freeze the excess in portions for pasta another night. It only gets better after a day in the fridge, so making it ahead and assembling the next day is a great approach. Pat the mozzarella dry before using — excess moisture is the enemy of a clean lasagna. If you have time, slice it and leave it on paper towel for 30 minutes before assembly.
Pressure Cooker Pork & Beef Ragu Lasagna	2	Sangiovese, Montepulciano d'Abruzzo, and Barbera are the best choices for the wine — good acidity, moderate tannin, and they reduce beautifully. Avoid very tannic reds like young Cabernet Sauvignon or heavily oaked wines, which can turn bitter when reduced hard. The ragu will make more than you need for one lasagna — freeze the excess for pasta another night. Pat the mozzarella dry before using, or leave it sliced on paper towel for 30 minutes — excess moisture will make the lasagna sloppy.
Pressure Cooker Pork & Beef Ragu Lasagna	3	For the wine, you want something medium-bodied with good acidity and moderate tannin — it reduces beautifully and won't turn bitter. In an Australian bottle shop, good choices are: Sangiovese (increasingly common, King Valley and McLaren Vale are good regions to look for), a medium-bodied Shiraz (avoid the big jammy ones — something from the King Valley or Adelaide Hills rather than Barossa), or a Grenache-based blend. Chianti or a Côtes du Rhône are solid if you're looking at imports. Avoid heavily oaked or very tannic reds like young Cabernet Sauvignon. The ragu will make more than you need for one lasagna — freeze the excess for pasta another night. Pat the mozzarella dry before using, or leave it sliced on paper towel for 30 minutes — excess moisture will make the lasagna sloppy.
Pressure Cooker Pork & Beef Ragu Lasagna	4