Slow-Cooked Beef Short Rib Lasagne

Ingredients

• 2 lb bone-in beef short ribs
• 1 lb beef mince
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 2 tbsp tomato puree
• 24 oz passata
• 2 cups beef stock
• 1 Parmesan rind
• salt and black pepper
• 4 tbsp butter (bechamel)
• 1/2 cup plain flour (bechamel)
• 3 cups whole milk (bechamel)
• 1/2 cup grated Parmesan (bechamel)
• 1 lb fresh lasagne sheets
• 1 cup grated Parmesan for the top, plus more to serve

Instructions

1. 1

   Heat a large cast iron Dutch oven over medium heat for about 5 minutes so the meat gets a proper crust. Season the short ribs, add a little oil and sear them on all sides until deep brown. Lift them out.

   5 min
2. 2

   Brown the beef mince well in the same pot, breaking it up, until caramelized. Lift it out.

3. 3

   Add the remaining oil and the diced onion, carrot and celery and cook gently until soft and lightly golden, about 10 minutes.

   10 min
4. 4

   Stir in the tomato puree and cook 2 minutes, then add the passata, stock and Parmesan rind. Return the short ribs and mince.

   2 min
5. 5

   Cover and cook on very low heat for about 3 to 3 1/2 hours, until the short ribs are falling off the bone.

   3 hr 15 min
6. 6

   Remove the bones and the Parmesan rind, shred the meat into the sauce and simmer uncovered until thick. Season with salt and pepper.

7. 7

   Let the ragu cool, then cover and refrigerate it overnight so the flavors develop.

8. 8

   For the bechamel, melt the butter, stir in the flour and cook 1 minute, then whisk in the milk a little at a time and simmer until thick, about 5 minutes. Stir in the Parmesan.

   5 min
9. 9

   Heat the oven to 350°F. Warm the ragu. In the dish, layer ragu, then bechamel, then pasta, and repeat for about 7 layers, finishing with ragu and bechamel. Cover the top with the grated Parmesan.

10. 10

    Bake 40 to 45 minutes until golden and bubbling, then rest 15 minutes before cutting.

    45 min
11. 11

    Serve slices with extra Parmesan grated over and a spoonful of the ragu's rich juices drizzled on top.