Chef’s Lasagne

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From Fallow’s video of Jack

Amounts are for my large rectangular metal pan – around 8 servings

Start with a full roasting tray’s worth of well seasoned cherry tomatoes, halved and roasted in olive oil. Roast for 15 mins and pulse for 3 seconds in blender – this is added later to the ragu.

Soffritto

  • 3 onions
  • 3-4 celery
  • 5-6 carrots
  • 1-2 beef bones worth of bone marrow
  1. Finely dice the carrot, celery and onions to the same size.
  2. Heat the bone marrow – once rendered down, add the veg, season well
  3. Cook until translucent – do not over caramelise to avoid bitterness

Meat

  • 2x beef short rib
  • 1x Ox Cheek
  • 300g-400g Pork mince
  • 2-3 packs Pancetta / unsmoked bacon
  1. Cut the beef short rib and ox cheek into large bite-sized chunks.
  2. Brown the meat in a good amount of oil and remove to rest
  3. Add pork mince and diced pancetta and brown

Once the mince and pancetta are browned, add white wine (around half a bottle) and reduce to half

Add roasted tomatoes, beef short rib and ox cheek and just cover with chicken stock. Bring to a simmer, then add cartouche and put in oven at 140 deg for 2.5 – 3hrs

Pasta

  • 1.5-2x bags spinach
  • 600-700g 00 flour
  • 2 eggs
  • olive oil
  • salt
  • Blanche spinach for 1 min, then straight into ice water
  • Squeeze out excess water, chop and blend with 2 egg yolks to a smooth paste (may need oil/water)
  • Make a bowl/wall with the flour, add the eggs, oil, salt and spinach paste
  • Mix with your hand so that the flour is taken from the inside of the flour “bowl”
  • knead a little, wrap with cling film and put in fridge for half hour or so
  • flour the board and roll dough through the machine
  • Cut into manageable sized sheets and blanche for 1 min in boiling water. Remove onto cloth/teatowel

Béchamel

Warm milk to 85 degrees for 5-10 mins, infused with rosemary, black pepper corns and bay leaves
Add milk to a roux, add parmesan. place cartouche (no hole) to avoid skin

Put it Together

Squash the meat pieces with a spoon to break them up – not too much, we want small, soft pieces.
Béchamel first, then ragu, then pasta
Layer up, end with top layer of pasta then bechemenl (no ragu)
Cheese the top, oven bake for 20 mins on 200, then grill to crisp the cheese