Beef Lasagne Two Ways

Name: Beef Lasagne Two Ways
Ingredients: 3 tbsp olive oil; 2 large carrots; 2 sticks celery; 4 cloves garlic; 2 medium brown onions; 1 bunch rosemary; 2 tbsp tomato purée; 200 ml white wine; 1 beef stock cube; 2 leaves bay leaves; ½ tsp ground nutmeg; 100 g mascarpone; to taste salt, seasoning; to taste black pepper, seasoning; 1.5 kg beef short rib; 800 g tinned chopped tomatoes; 300 g ‘00’ flour; 6 egg yolks, Clarence Court Burford Brown Very Large Free Range Eggs, whites reserved for extra; 65 g unsalted butter; 65 g plain flour; 650 ml whole milk; 50 g Parmesan, grated (for béchamel); 50 g Parmesan, grated (for layering)

A premium, nutrient-dense technical masterpiece prepared with meticulous attention to flavor development.

Quick Info

Prep Time

10 mins

Cook Time

335 mins

Calories

450 kcal

Servings

02 Adults

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Ingredients

3 tbsp olive oil
2 large carrots
2 sticks celery
4 cloves garlic
2 medium brown onions
1 bunch rosemary
2 tbsp tomato purée
200 ml white wine
1 beef stock cube
2 leaves bay leaves
½ tsp ground nutmeg
100 g mascarpone
to taste salt, seasoning
to taste black pepper, seasoning
1.5 kg beef short rib
800 g tinned chopped tomatoes
300 g ‘00’ flour
6 egg yolks, Clarence Court Burford Brown Very Large Free Range Eggs, whites reserved for extra
65 g unsalted butter
65 g plain flour
650 ml whole milk
50 g Parmesan, grated (for béchamel)
50 g Parmesan, grated (for layering)

Preparation

Preheat the oven to 160°C

Place a large frying pan over a high heat. Pour in the olive oil and sear the short rib on all sides, in batches if necessary, then leave to one side.

Peel the carrots, celery, garlic and onion, then use the Food Processor with the Knife Blade attachment for the Chef XL Sense to blitz them all to a coarse paste

Add the processed veg, rosemary leaves and tomato purée to a large oven-proof saucepan (that has a lid) along with olive oil and beef fat that escaped as you seared the ribs. Fry for 5 minutes, or until fragrant and softened, then splash in the white wine and boil to reduce by half.

Add in the chopped tomatoes and stock cube then heat the pan to a simmer

Add a lid and place it in the oven to braise for 3 hours, or until the short rib is tender. Shred the meat from the bone and skim off the excess fat. Whilst it is braising, you can make the other components.

Place the "00" flour and a big pinch of salt on your work surface, making a small well in the middle

Pour in the egg yolk and 1tbsp olive oil, (adding the whites if needed) until it forms a smooth dough. Take the dough from the work surface and wrap it tightly in Cling Film before refrigerating for 30-45 minutes to allow it to rest.

When the pasta has rested, divide it in two to make it easier to work with and use the Chef XL Sense Stand Mixer with the Lasagne Roller attachment to progressively roll it to setting number 4 of 9

It may be necessary to use extra "00" flour to prevent sticking. Cut the pasta sheets to the same length as your final baking dish. At this point they can be dried if you are using them later, by leaving them laid out at room temperature.

Place a large saucepan over medium heat and add in the butter to melt

When it is gently foaming, pour in the flour and stir to make a paste. Continue to cook out the mixture, stirring frequently, for a minute or two until just going a light golden colour. Slowly pour in the milk little by little, stirring it into the paste and only adding more when the previous has been absorbed and the sauce is smooth again. When all the milk is incorporated, add in the bay leaves, nutmeg and plenty of black pepper. Remove it from the heat while you wait for the beef to finish.

Use the Food Processor attachment with the Fine Grating Disc to finely grate all 50g of the Parmesan, adding half into the white sauce to melt, and keeping the other half for layering later

Season the sauce to taste with salt.

Turn the oven up to 180°C

In a baking dish, spread a thin layer of the ragu on the bottom, followed by a layer of pasta and then cheese sauce. Repeat until the dish is full, finishing with a layer of cheese sauce and the extra grated Parmesan from earlier. Bake for 25-35 minutes or until the top is a dark golden brown and the sauce is bubbling. Leave to rest for 15 minutes before cutting out your portions and serving. Serves 8

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