Beef Short Rib Lasagne
- 3kg Our farm beef short ribs
- ¼ cup (60ml) extra virgin olive oil
- Plain flour for dusting
- 1 large brown onion, finely chopped
- 1 small bunch of oregano, leaves picked, roughly chopped
- 3 garlic cloves, crushed
- 2 tbs tomato paste
- ⅓ cup (80ml) red wine
- 700ml passata
- 1 x 425g packet fresh lasagne sheets, cut in half or to fit your baking dish
- 200g buffalo mozzarella, torn into small pieces
- 100g unsalted butter, cut into cubes
- ⅓ cup plain flour
- 1L milk, warmed
- 1 cup pecorino cheese, finely grated plus an extra ½ cup
Preheat the oven to 150C fan-forced. Coat the beef short ribs in flour, shaking off any excess flour.
Heat 2 tablespoons oil in a large deep saucepan over medium high heat. Add beef short ribs in batches to the saucepan and cook for 7-8 minutes, turning until browned. Remove and set aside.
Heat remaining oil and add onion and oregano to the saucepan and cook for 8-10 minutes or until onions are softened. Add garlic and cook for a further 2-4 minutes. Add tomato paste and cook for 2-3 minutes or until caramelized. Add red wine and cook for 1 minute or until reduced by half. Add passata and 500ml water and return the beef to the pot. Cook covered for 3 hours and 30 minutes or until beef is tender and falling off the bone. Allow to cool slightly. Remove bones from saucepan.
To make the pecorino bechamel, melt butter in a large saucepan over medium heat. Add flour and cook stirring for 1-2 minutes then gradually pour milk, whisking constantly to avoid lumps for around 6-8 minutes. Add 1 cup of pecorino cheese and whisk to combine. Season to taste and set aside covered with a piece of baking paper to avoid a skin.
In a 3 litre rectangular around 24cm by 34cm baking dish add 1 cup of beef mixture covering the entire tray followed by two pieces of lasagna sheets then 2 cups of bechamel then 2 cups of beef, repeat layering and finish with bechamel. Top the bechamel with mozzarella and remaining pecorino. Bake for 1 hour or until golden brown and bubbling.