Lasagna For Garfield 🦁

"Natures Most Perfect Food"

Ragu > Ground Beef !

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Recipe:

Short Rib Ragu

Ingredients

• 4 short ribs

• 2 carrots, diced

• 2 celery sticks, diced

• 2 onions, diced

• 3 cloves garlic, minced

• Bunch of thyme

• Bay leaf

• Salt and pepper

• 250ml red wine

• 400g tomatoes

• 1 litre bone broth/beef stock

• Oil

Method

1. Season short ribs with salt and pepper

2. Tie the thyme and bay leaf together

3. Heat a cast iron pot over medium-high heat, add a dash of oil then sear the short ribs

4. Remove the meat and sauté the diced carrots, onion, and celery until softened (5 mins)

5. Add the garlic and herbs and cook until fragrant

6. Deglaze with red wine and reduce for a further 2 minutes

7. Add the tomatoes, beef stock, and bring to a gentle boil

8. Add the ribs, cover and cook low and slow for 4 hours

9. Remove the ribs, shred the meat from the bone and return it to the sauce

10. Reduce the ragu to your desired consistency

Lasagna Sheets

Ingredients

• 480g all purpose flour

• 1/2 tsp salt (3g)

• 5 whole eggs

Method

1. Combine flour and salt and whisk to homogenise

2. Pour onto a work surface, create a well and crack the eggs in

3. Lightly beat the eggs with a fork, slowly incorporating more and more flour

4. Once a dough starts to form, knead by hand until smooth

5. Wrap in plastic wrap and rest at room temperature for 1 hr

6. Divide into 4 and roll out on a floured surface until it is thin enough to see your hand through

7. When assembling the lasagna: bring a large pot of salted water to the boil and blanch each lasagna sheet for 10 or so seconds

Bechamel

Ingredients

• 2 tbsp butter (28g)

• 2 tbsp flour

• 2 cups milk

• 1/2 cup Parmigiano Reggiano

• 1/4 tsp nutmeg

• Salt and pepper
  

Method

1. Melt butter in a pot over medium-high heat.

2. Stir in the flour and cook until golden (roughly 1-2 minutes), stirring frequently.

3. Continue to whisk constantly whilst gradually adding the milk.

4. Simmer at approximately 80°C stirring constantly until the sauce thickens.

5. Add Parmesan, salt, pepper, and nutmeg, mix well, and keep warm.

When assembling the lasagna: start with a layer of ragu followed by a lasagna sheet (blanched in boiling water), bechamel, cheese (I use a combination of mozzarella and parmigiano reggiano) and fresh basil. Repeat these layers (in this order) to your heart’s content but end with a layer of cheese.

Bake in the oven at 180 until gooey, crispy and delicious!