1Finely dice onion, celery and peeled carrot for the sofrito.
2Finely dice onion, celery and peeled carrot for the sofrito.
3Finely dice onion, celery and peeled carrot for the sofrito.
4Melt bone marrow in a deep casserole on medium-low heat.
5Melt bone marrow in a deep casserole on medium-low heat.
6Melt bone marrow in a deep casserole on medium-low heat.
7Add the diced vegetables and sweat until the onion is translucent. Remove and set aside.
8Add the diced vegetables and sweat until the onion is translucent. Remove and set aside.
9Add the diced vegetables and sweat until the onion is translucent. Remove and set aside.
10Halve cherry tomatoes, drizzle with olive oil, season with salt and pepper, and roast at 180°C for approximately 15 minutes until blistered.
11Halve cherry tomatoes, drizzle with olive oil, season with salt and pepper, and roast at 180°C for approximately 15 minutes until blistered.
12Halve cherry tomatoes, drizzle with olive oil, season with salt and pepper, and roast at 180°C for approximately 15 minutes until blistered.
13Blitz the roasted tomatoes until smooth (pulse, do not blend completely smooth).
14Blitz the roasted tomatoes until smooth (pulse, do not blend completely smooth).
15Blitz the roasted tomatoes until smooth (pulse, do not blend completely smooth).
16Trim excess fat from short ribs and cut the ribs and beef cheeks into medium chunks.
17Trim excess fat from short ribs and cut the ribs and beef cheeks into medium chunks.
18Trim excess fat from short ribs and cut the ribs and beef cheeks into medium chunks.
19Add 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.
20Add 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.
21Add 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.
22Remove the browned rib and cheek and set aside.
23Remove the browned rib and cheek and set aside.
24Remove the browned rib and cheek and set aside.
25Slice pancetta and fry with sausage meat, breaking it up, until golden. Lift off caramelization from the bottom of the pan as it cooks.
26Slice pancetta and fry with sausage meat, breaking it up, until golden. Lift off caramelization from the bottom of the pan as it cooks.
27Slice pancetta and fry with sausage meat, breaking it up, until golden. Lift off caramelization from the bottom of the pan as it cooks.
28Drain the pancetta and sausage meat on paper towel. Pour off any excess fat from the pan.
29Drain the pancetta and sausage meat on paper towel. Pour off any excess fat from the pan.
30Drain the pancetta and sausage meat on paper towel. Pour off any excess fat from the pan.
31Return the pan to high heat and deglaze with white wine, reducing until almost dry. Scrape the bottom of the pan to release flavors.
32Return the pan to high heat and deglaze with white wine, reducing until almost dry. Scrape the bottom of the pan to release flavors.
33Return the pan to high heat and deglaze with white wine, reducing until almost dry. Scrape the bottom of the pan to release flavors.
34Add the sofrito (with bone marrow fat) and browned ox cheek and short rib back to the pan.
35Add the sofrito (with bone marrow fat) and browned ox cheek and short rib back to the pan.
36Add the sofrito (with bone marrow fat) and browned ox cheek and short rib back to the pan.
37Stir in the tomato pulp (blended roasted tomatoes).
38Stir in the tomato pulp (blended roasted tomatoes).
39Stir in the tomato pulp (blended roasted tomatoes).
40Add rosemary, bay leaf, Parmesan rind, and light chicken stock. Ensure the meat is covered.
41Add rosemary, bay leaf, Parmesan rind, and light chicken stock. Ensure the meat is covered.
42Add rosemary, bay leaf, Parmesan rind, and light chicken stock. Ensure the meat is covered.
43Bring to a simmer, then cover with a cartouche and a lid.
44Bring to a simmer, then cover with a cartouche and a lid.
45Bring to a simmer, then cover with a cartouche and a lid.
46Braise 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.
47Braise 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.
48Braise 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.
49Blanch spinach in boiling water for 1 minute and refresh in ice water.
50Blanch spinach in boiling water for 1 minute and refresh in ice water.
51Blanch spinach in boiling water for 1 minute and refresh in ice water.
52Squeeze out as much liquid as possible from the spinach, then roughly chop it.
53Squeeze out as much liquid as possible from the spinach, then roughly chop it.
54Squeeze out as much liquid as possible from the spinach, then roughly chop it.
55Blitz the spinach with egg yolks until smooth, then pass through a sieve.
56Blitz the spinach with egg yolks until smooth, then pass through a sieve.
57Blitz the spinach with egg yolks until smooth, then pass through a sieve.
58In a well made in the center of the flour, mix whole eggs and olive oil into the spinach mixture.
59In a well made in the center of the flour, mix whole eggs and olive oil into the spinach mixture.
60In a well made in the center of the flour, mix whole eggs and olive oil into the spinach mixture.
61Gradually incorporate the flour to form a dough.
62Gradually incorporate the flour to form a dough.
63Gradually incorporate the flour to form a dough.
64Knead the dough until firm, then wrap in cling film and chill in the fridge for 1 hour.
65Knead the dough until firm, then wrap in cling film and chill in the fridge for 1 hour.
66Knead the dough until firm, then wrap in cling film and chill in the fridge for 1 hour.
67Divide the dough into 4, roll into rectangles about as thick as a 5p piece, dusting as needed or using a pasta machine.
68Divide the dough into 4, roll into rectangles about as thick as a 5p piece, dusting as needed or using a pasta machine.
69Divide the dough into 4, roll into rectangles about as thick as a 5p piece, dusting as needed or using a pasta machine.
70Bring a large pan of salted water to the boil.
71Bring a large pan of salted water to the boil.
72Bring a large pan of salted water to the boil.
73Trim pasta sheets to fit your lasagna dish, blanch each sheet for 1 minute, transfer to ice water, then drain and pat dry.
74Trim pasta sheets to fit your lasagna dish, blanch each sheet for 1 minute, transfer to ice water, then drain and pat dry.
75Trim pasta sheets to fit your lasagna dish, blanch each sheet for 1 minute, transfer to ice water, then drain and pat dry.
76Bring 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.
77Bring 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.
78Bring 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.
79In a separate pan, melt butter on medium heat, add flour, and cook for 1 minute, stirring continuously, until it smells biscuity.
80In a separate pan, melt butter on medium heat, add flour, and cook for 1 minute, stirring continuously, until it smells biscuity.
81In a separate pan, melt butter on medium heat, add flour, and cook for 1 minute, stirring continuously, until it smells biscuity.
82Remove from heat and gradually whisk in the infused milk to achieve a smooth paste, then a smooth consistency.
83Remove from heat and gradually whisk in the infused milk to achieve a smooth paste, then a smooth consistency.
84Remove from heat and gradually whisk in the infused milk to achieve a smooth paste, then a smooth consistency.
85Return to the heat and whisk for a few minutes until thickened, until volcanic bubbles appear.
86Return to the heat and whisk for a few minutes until thickened, until volcanic bubbles appear.
87Return to the heat and whisk for a few minutes until thickened, until volcanic bubbles appear.
88Remove from heat and whisk in 150g Parmesan, salt, and nutmeg. Set aside.
89Remove from heat and whisk in 150g Parmesan, salt, and nutmeg. Set aside.
90Remove from heat and whisk in 150g Parmesan, salt, and nutmeg. Set aside.
91Once the ragu is cooked, spoon off any fat that has risen to the top.
92Once the ragu is cooked, spoon off any fat that has risen to the top.
93Once the ragu is cooked, spoon off any fat that has risen to the top.
94If 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.
95If 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.
96If 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.
97Pull the meat apart in the ragu to have a mix of shredded and small chunks.
98Pull the meat apart in the ragu to have a mix of shredded and small chunks.
99Pull the meat apart in the ragu to have a mix of shredded and small chunks.
100Mix the ragu with the reduced liquid and season with salt and black pepper.
101Mix the ragu with the reduced liquid and season with salt and black pepper.
102Mix the ragu with the reduced liquid and season with salt and black pepper.
103To make the gastrique, simmer 50g red wine vinegar and 50g sugar, stirring to dissolve the sugar.
104To make the gastrique, simmer 50g red wine vinegar and 50g sugar, stirring to dissolve the sugar.
105To make the gastrique, simmer 50g red wine vinegar and 50g sugar, stirring to dissolve the sugar.
106Finish the ragu with gastrique to taste.
107Finish the ragu with gastrique to taste.
108Finish the ragu with gastrique to taste.
109Preheat the oven to 140°C Fan.
110Preheat the oven to 140°C Fan.
111Preheat the oven to 140°C Fan.
112Spread a thin layer of béchamel on the bottom of your lasagna dish.
113Spread a thin layer of béchamel on the bottom of your lasagna dish.
114Spread a thin layer of béchamel on the bottom of your lasagna dish.
Ingredients
50 g Bone Marrow
50 g Bone Marrow
50 g Bone Marrow
2 Onion
2 Onion
2 Onion
2 Carrot
2 Carrot
2 Carrot
2 Celery Stalks
2 Celery Stalks
2 Celery Stalks
200 g Pancetta
200 g Pancetta
200 g Pancetta
300 g Sausage Meat
300 g Sausage Meat
300 g Sausage Meat
600 g Short Rib
600 g Short Rib
600 g Short Rib
600 g Beef Cheek
600 g Beef Cheek
600 g Beef Cheek
200 g Cherry Tomatoes
200 g Cherry Tomatoes
200 g Cherry Tomatoes
200 g White Wine
200 g White Wine
200 g White Wine
1 L Chicken Stock
1 L Chicken Stock
1 L Chicken Stock
1 Bay Leaf
1 Bay Leaf
1 Bay Leaf
1 sprig Rosemary
1 sprig Rosemary
1 sprig Rosemary
1 Left over Parmesan rind
1 Left over Parmesan rind
1 Left over Parmesan rind
50 g Red Wine Vinegar
50 g Red Wine Vinegar
50 g Red Wine Vinegar
50 g sugar
50 g sugar
50 g sugar
2 eggs
2 eggs
2 eggs
6 yolks
6 yolks
6 yolks
400 g pasta flour
400 g pasta flour
400 g pasta flour
200 g spinach
200 g spinach
200 g spinach
1 tbsp Olive Oil
1 tbsp Olive Oil
1 tbsp Olive Oil
1.2 L Milk
1.2 L Milk
1.2 L Milk
1 Bay Leaf
1 Bay Leaf
1 Bay Leaf
A few sprigs Thyme
A few sprigs Thyme
A few sprigs Thyme
Black peppercorns
Black peppercorns
Black peppercorns
120 g butter
120 g butter
120 g butter
120 g plain flour
120 g plain flour
120 g plain flour
150 g Parmesan
150 g Parmesan
150 g Parmesan
30 g Parmesan for topping
30 g Parmesan for topping
30 g Parmesan for topping
Nutmeg
Nutmeg
Nutmeg
pinch Salt
pinch Salt
pinch Salt
a tiny little bit neutral oil
a tiny little bit neutral oil
a tiny little bit neutral oil
generous salt and pepper
generous salt and pepper
generous salt and pepper
good gug olive oil
good gug olive oil
good gug olive oil
generous amount more oil
generous amount more 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.