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Grandma's Best Lasagna Recipe

Ingredients

  • 12 Uncooked Lasagna Noodles
  • 2 Pounds Beef Short-Rib
  • 2 Large Brown/Yellow Onions
  • 4 Cloves Garlic Pressed & Minced
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Ground Black Pepper
  • 1 Tablespoon Salt
  • 1 Sprig Fresh Rosemary
  • 1 Cup Red Wine
  • 1 Cup Dissolved Beef Bullion
  • ¼ Pound Pancetta Diced
  • 2 Carrots Grated
  • 2 Stalks Celery Finely Sliced
  • ½ Teaspoon Red Pepper Flakes
  • ½ Teaspoon Ground Fennel
  • ½ Teaspoon Ground Coriander
  • ½ Teaspoon Ground Black Pepper
  • ½ Teaspoon Paprika
  • ½ Teaspoon Cayenne Pepper
  • ½ Teaspoon Dried Oregano
  • 2 Tablespoons Fresh Parsley Finely Chopped
  • 2 Pounds Italian Sausage
  • 1 Tin Chopped Tomatoes
  • 1 Tin Tomato Puree
  • 2 Tablespoons Lemon Juice
  • 1 Sprig Fresh Thyme
  • 6 Ounces 1 Can Tomato Paste
  • ¼ Cup Parmesan Cheese Grated
  • Flour For Dusting
  • 1 Tub Ricotta Cheese
  • 2 Eggs Beaten
  • 1 Tablespoon Fresh Basil Chopped
  • 1 Tablespoon Fresh Oregano Chopped
  • 1 Tablespoon Fresh Parsley Chopped
  • 1 Tablespoon Cornstarch
  • 2 Cups Pecorino Romano Grated
  • 2 Cups Mozzarella Cheese Grated
  • 6-8 Tablespoons Fresh Basil Leaves

Instructions

  • Pre-boil the lasagna sheets in salted water for five to six minutes. Drain, shock, and set aside.
  • Heat a large pot with a heavy base suited to sauces over high heat.
  • Season the short-ribs liberally with salt, pepper, and dried oregano.
  • Sear the short-ribs at a high heat for approximately three minutes a side or until evenly browned.
  • Remove the seared short-ribs, set aside and add one chopped onion to your pot or pan.
  • Fry until translucent, add two cloves of pressed garlic, a teaspoon of dried oregano, a teaspoon of ground black pepper, a tablespoon of salt, and a spring of fresh rosemary.
  • Stir in a cup of red wine and scrape the bottom of the pan to loosen all the roasted bits.
  • Stir in a cup of dissolved beef bullion, put the short-rib back in the pot, reduce the heat to low, cover and cook for three hours.
  • Reserve the stock, remove the short-ribs from the pot, and allow them to cool down.
  • Once cool enough, use a fork to break the meat apart for later inclusion in your lasagna.
  • Heat a large skillet or saucepan over medium heat and fry the diced pancetta until the fat renders. Remove the pancetta and set aside.
  • Use the same pan over medium heat to saute another large onion until the first signs of translucency.
  • Add the garlic and red pepper flakes and saute until the garlic begins to emit a strong aroma.
  • Mix in the celery and carrot, constantly stirring until the onions begin to brown.
  • Transfer the chopped tomatoes, a tablespoon of fresh parsley, a teaspoon of ground pepper, and all the dried herbs to the pan and saute for two minutes.
  • Add the uncased Italian sausage and the finely chopped pancetta and stir well.
  • When the meat begins to brown, stir in a quarter cup of red wine, a quarter cup of the short-rib stock you made earlier, the tinned tomatoes, tinned tomato puree, lemon juice, and a sprig of thyme.
  • Saute for five minutes and then blend in the tomato paste.
  • Turn the heat to low and simmer uncovered for fifteen minutes to twenty minutes or more, or until the ragu thickens.
  • Once thick, stir in ¼ cup of grated parmesan cheese and set aside.
  • Preheat your oven to 375°F and grease a 9 x 13 casserole dish or lasagna pan and then scatter it with a light layer of flour, discarding the excess.
  • Scoop a generous helping of sauce over the bottom of your pan and spread it to create a thin layer for your pasta.
  • Place down three lasagna sheets, filling the bottom of your pan.
  • Mix the beaten egg with the ricotta,and a tablespoon each of fresh chopped basil, fresh chopped oregano, fresh chopped parsley in a separate bowl.
  • Spread roughly a third of the ricotta mixture over the lasagna sheets.
  • In another bowl or container, mix the grated pecorino romano and grated mozzarella with a tablespoon of cornflour.
  • Scatter over a third of the grated pecorino romano and mozzarella mix.
  • Pour out another layer of meat sauce using roughly a third of what’s left and repeat the process to create two more layers for a total of three. Feel free to continue adding layers as desired if you’ve prepared extra filling and your dish accommodates the depth.
  • On top of the lasagna, place the final layer of pasta sheets and then coat with ricotta and the last of the grated cheese.
  • Scatter a few fresh basil leaves and cover with foil. Bake at 375°F for one hour before removing the foil and baking for a further ten minutes uncovered or until the cheese has browned nicely.
  • Allow the baked lasagna to rest for fifteen to twenty minutes before serving.

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