Directions
- 1Finely dice onion, celery and peeled carrot for the sofrito.
- 2Melt bone marrow in a deep casserole on medium-low heat.
- 3Add the diced vegetables and sweat until the onion is translucent. Remove and set aside.
- 4Halve cherry tomatoes, drizzle with olive oil, season with salt and pepper, and roast at 180°C for approximately 15 minutes until blistered.
- 5Blitz the roasted tomatoes until smooth (pulse, do not blend completely smooth).
- 6Trim excess fat from short ribs and cut the ribs and beef cheeks into medium chunks.
- 7Add a generous amount of oil to the pan and brown the short rib and beef cheek on medium-high heat until deep golden on all sides, turning regularly. Season lightly.
- 8Remove the browned rib and cheek and set aside.
- 9Slice pancetta and fry with sausage meat, breaking it up, until golden. Lift off caramelization from the bottom of the pan as it cooks.
- 10Drain the pancetta and sausage meat on paper towel. Pour off any excess fat from the pan.
- 11Return the pan to high heat and deglaze with white wine, reducing until almost dry. Scrape the bottom of the pan to release flavors.
- 12Add the sofrito (with bone marrow fat) and browned ox cheek and short rib back to the pan.
- 13Stir in the tomato pulp (blended roasted tomatoes).
- 14Add rosemary, bay leaf, Parmesan rind, and light chicken stock. Ensure the meat is covered.
- 15Bring to a simmer, then cover with a cartouche and a lid.
- 16Braise in the oven at 140°C for approximately 2 hours, or at 100-120°C for 6-8 hours, until the meat starts to pull apart.
- 17Blanch spinach in boiling water for 1 minute and refresh in ice water.
- 18Squeeze out as much liquid as possible from the spinach, then roughly chop it.
- 19Blitz the spinach with egg yolks until smooth, then pass through a sieve.
- 20In a well made in the center of the flour, mix whole eggs and olive oil into the spinach mixture.
- 21Gradually incorporate the flour to form a dough.
- 22Knead the dough until firm, then wrap in cling film and chill in the fridge for 1 hour.
- 23Divide the dough into 4, roll into rectangles about as thick as a 5p piece, dusting as needed or using a pasta machine.
- 24Bring a large pan of salted water to the boil.
- 25Trim pasta sheets to fit your lasagna dish, blanch each sheet for 1 minute, transfer to ice water, then drain and pat dry.
- 26Bring milk, bay leaf, thyme, and black peppercorns to a simmer for the béchamel, then remove from heat and infuse for an hour. Pass it off to remove solids.
- 27In a separate pan, melt butter on medium heat, add flour, and cook for 1 minute, stirring continuously, until it smells biscuity.
- 28Remove from heat and gradually whisk in the infused milk to achieve a smooth paste, then a smooth consistency.
- 29Return to the heat and whisk for a few minutes until thickened, until volcanic bubbles appear.
- 30Remove from heat and whisk in 150g Parmesan, salt, and nutmeg. Set aside.
- 31Once the ragu is cooked, spoon off any fat that has risen to the top.
- 32If there is excess liquid in the ragu, strain it into a clean pan and reduce on high heat until it coats the back of a spoon.
- 33Pull the meat apart in the ragu to have a mix of shredded and small chunks.
- 34Mix the ragu with the reduced liquid and season with salt and black pepper.
- 35To make the gastrique, simmer 50g red wine vinegar and 50g sugar, stirring to dissolve the sugar.
- 36Finish the ragu with gastrique to taste.
- 37Preheat the oven to 140°C Fan.
- 38Spread a thin layer of béchamel on the bottom of your lasagna dish.
Ingredients
- 50 g Bone Marrow
- 2 Onion
- 2 Carrot
- 2 Celery Stalks
- 200 g Pancetta
- 300 g Sausage Meat
- 600 g Short Rib
- 600 g Beef Cheek
- 200 g Cherry Tomatoes
- 200 g White Wine
- 1 L Chicken Stock
- 1 Bay Leaf
- 1 sprig Rosemary
- 1 Left over Parmesan rind
- 50 g Red Wine Vinegar
- 50 g sugar
- 2 eggs
- 6 yolks
- 400 g pasta flour
- 200 g spinach
- 1 tbsp Olive Oil
- 1.2 L Milk
- 1 Bay Leaf
- A few sprigs Thyme
- Black peppercorns
- 120 g butter
- 120 g plain flour
- 150 g Parmesan
- 30 g Parmesan for topping
- Nutmeg
- pinch Salt
- a tiny little bit neutral oil
- generous salt and pepper
- good gug olive oil
- generous amount more oil
Equipment
deep casseroleblenderovencartouchepasta machinelarge pansieve
Tips
- Season throughout the cooking process for better flavor.
- When browning meat, start with high heat to evaporate water, then lower to caramelize.
- Scrape the bottom of the pan to release flavors when deglazing.
- Roasting tomatoes for the ragu is quicker and yields a more rounded flavor.
- Using white wine and chicken stock results in a lighter, cleaner ragu.
- Braising the ragu low and slow (6-8 hours at 100-120°C or 2 hours at 140°C) develops flavor and tenderness.
- Blanching pasta sheets prevents them from turning watery and helps with structure.
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