Short rib lasagna with bechamel

Ingredients

• For the ragù: 1 tbsp oil
• 1 kg beef short ribs
• 1 large onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 3–4 garlic cloves, minced
• 1/4 cup tomato paste
• 1/2 cup red wine
• 1 L beef or vegetable stock
• 1 can tomato sauce
• Salt, garlic powder, paprika, pepper
• For the bechamel: 1 L whole milk
• 125 g butter
• 125 g flour
• Salt and nutmeg
• Lasagna sheets
• Plenty of Parmesan + mozzarella to taste
• Fresh parsley

Instructions

1. Sear the short ribs hard in the oil, then remove. Soften the onion, carrot and celery, add the garlic, then the tomato paste; cook 2 minutes.
2. Deglaze with the wine, return the ribs, add the stock and tomato sauce, season, and braise low and covered 2.5–3 hours, until the meat falls off the bone. Shred it back into the sauce.
3. For the bechamel, melt the butter, whisk in the flour, then the milk gradually; season with salt and nutmeg and cook until thick.
4. Layer: ragù, pasta sheets, bechamel, Parmesan — repeat, finishing with bechamel, mozzarella and Parmesan.
5. Cover with foil and bake at 200°C (400°F) for 30 minutes; uncover and bake until bronzed. Rest 15 minutes, shower with parsley, and slice.