Short Rib Lasagna

Ingredients:

Short Rib Ragu

• 3 1/2 lbs short ribs
• 6 oz pancetta
• 1 small Spanish onion, peeled and finely diced
• 2 medium carrots, peeled and finely diced
• 2 ribs celery (ends cut off), finely diced
• Olive oil, for cooking
• 2 tablespoons unsalted butter
• 5 medium garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 28-ounce cans whole peeled tomatoes
• Salt, pepper, and crushed red pepper flakes

Ricotta Mixture

• 475 grams ricotta
• 1/2 cup freshly grated Grana Padano
• 2 large eggs
• 1/2 cup parsley, minced
• 15 basil leaves, minced
• 1/2 cup grated low-moisture mozzarella
• Salt and pepper

Béchamel

• 1 stick unsalted butter
• 1/2 cup flour
• 4 cups whole milk, warmed
• Nutmeg, to taste
• White pepper, to taste
• Salt, to taste

Assembly

• Blanched Sunspun lasagna noodles
• 1/2 cup grated mozzarella
• Grana Padano, to top
• Parsley, to top

Directions

1. Preheat oven to 350°
2. Sauté the pancetta in a large Dutch oven or pot over medium-high heat until crisp, and the fat renders out. Remove and place onto a paper towel-lined plate.
3. Pat the short ribs dry and season liberally with salt and pepper. Sear in the pancetta fat over medium-high heat for 3-5 minutes per side or until a brown crust forms. Remove and set aside.
4. Sauté the carrots, celery, and onion (add oil to the pan before if needed) until soft and translucent (about 7 minutes), season with salt and pepper. Add butter and stir. Once melted, add garlic and cook for a minute (don’t let it burn!). Then, add tomato paste and cook for 2 minutes until the colour darkens. Pour in red wine and turn the heat to high, whisking until the wine boils and reduces.
5. Add tomatoes into the pot, crushing with a spoon, and season with salt, pepper, and red pepper flakes. Add short ribs and pancetta back to the pot, bring to a boil, stir, then cover. Place in the oven for 3 hours or until tender and meat can be shredded with a fork.
6. Meanwhile, make the ricotta mixture by mixing all ingredients in a medium bowl. Set aside in the fridge.
7. Make the bechamel by melting butter in a medium pot; stir in flour and mix for 2 minutes over medium heat (don’t let it darken, you just want to cook out the flour taste). Next, add warmed milk in small 1/4 cup increments with a ladle, whisking constantly. Once all milk is added, continue to cook until thickened and smooth. Season with nutmeg, salt, and pepper. Remove from heat.
8. Blanche noodles in salted boiling water and place on parchment-lined baking trays.
9. When the short ribs are tender, remove the pot from the oven and place the ribs in a bowl. Shred the meat off the bone if necessary and add back to the pot. Bring the sauce back to a boil over medium heat, mixing. Remove from heat and let cook slightly before assembly.
10. In a lasagna bakeware or deep tray, start assembling your lasagna. Start with a thin layer of bechamel, noodles, ricotta mixture, and ragu, and then repeat. Repeat these layers until you’ve reached the top or have run out of ragu. The final layer should be ragu, which you can then top with grated mozzarella.