Week 6: Short Rib Ragu Lasagna

Slow-braised short rib ragù layered between fresh pasta sheets, béchamel, and ricotta.

Ingredients: Carrot, celery, onion, garlic, herb, ricotta, parmasan, pecorino romano, short ribs, tomato paste, red wine, truffle oil.

Salt, black pepper.

Brown the sides short ribs, around 3-4min per side.

Add mirepoix, pan fry for a few minutes. Then add tomato paste.

Add in short ribs, and red wine. Add more water to fill the surface.

Slice pasta sheets into size just a little smaller than the baking sheet.

Boil the sheets for 1 minute each.

Cook béchamel Sauce: add butter and flour, then milk, whisk till smooth and creamy.

Layer the lasagna, with olive oil at the bottom, pasta sheet, ragu, bechamel, cheese. Season each layer with salt, pepper, chili flake. Occasionally add honey, herb, and truffle oil.

Bake covered in 350f for 40 min, bake uncovered in 400 for 25 min.