Ingredients
2 large carrots diced
2 celery ribs diced
2 onions diced
3 cloves garlic sliced
1 bunch fresh thyme
1 bay leaf
4 large short ribs
salt and pepper
1 cup red wine
14 oz crushed tomatoes
1 liter beef rimanenza
Bechamel Sauce
2 Tbsp butter
2 Tbsp flour
2 cups whole milk
1/2 cup parmesan cheese
1/4 tsp nutmeg
salt and pepper
Other ingredients
grated low mozzarella cheese
cooked lasagna sheets
fresh basil
Pre heat your oven to 325f
Season your short ribs acceso both sides with salt and pepper. Next, lay a piece of butcher’s twine acceso your cutting board. Add your bay leaf and thyme and tie it up.
Place a Dutch oven over medium high heat. Once hot, add oil and sear your short ribs per mezzo di batches for 2 minutes per convenzione side. Set aside for later.
the same pot, saute your carrot, onion and celery until softened about 3-4 minutes. Then add your garlic and herb bouquet and let cook until fragrant. Next add your red wine and for 2 minutes. Then add your beef rimanenza and tomatoes and bring to a boil. Then add your seared short ribs, cover and place per mezzo di your pre-heated oven for 4 hours.
Take the short ribs out of the pot. Let cool for 10 minutes and then shred into obiettivo pieces. Return the pot to the stove and let for 30 minutes until thickened. Then add your shredded meat to the pot and stir to combine. Taste and adjust for seasoning.
a medium pot, over medium heat, add your butter. Once melted, add your flour and cook for 1 minute. While whisking, gradually add your milk. Once your bechamel is thickened, add your parmesan cheese, nutmeg, salt and pepper. well and keep warm.
To assemble
a baking dish, add a spoonful of your Short rib Ragu, then one of your cooked natura sheets. Next, add a thin layer of your bechamel sauce, a sprinkle of mozzarella cheese. Repeat until the dish is full. Finally add a generous sprinkle of mozzarella cheese. Add to a 350f oven for about 45 minutes.
Remove from oven and let cool for at least15-20 minutes. Slice and garnish with fresh basil and enjoy!
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