Short-rib Lasagna

Salt and sear the short ribs in a large Dutch oven or oven-safe pan until well-browned. Remove from the pan and set aside.

Fry the diced onion, celery, and carrots in the same pan with a generous pinch of salt. Cook until most of the moisture has evaporated and a fond builds up on the bottom of the pan.

Add the minced garlic and cook until fragrant, about 5 minutes.

Add the tomato paste and cook for an additional 3 minutes.

Deglaze the pan with red wine, gently scraping the bottom with a wooden spoon to release the fond.

Return the short ribs to the pan, then add the whole peeled tomatoes and beef stock.

Tie the fresh basil, thyme, rosemary, and bay leaves together and add them to the pan along with the rind of Parmesan cheese.

Cover and cook in a preheated oven at 160°C for 3 hours.

Remove the pan from the oven. The meat should fall off the bone. Carefully remove all bones and stir to break down the meat. If the sauce is too liquid, cook on medium-low heat for another 10–15 minutes to thicken.

In a clean pan, melt the butter over low heat and add the flour to make a roux. Cook until the roux starts to change color.

Gradually add the milk while whisking continuously. Cook until the sauce thickens.

Remove from heat and stir in grated Parmesan, nutmeg, and a generous amount of black pepper.

Partially boil the lasagna pasta sheets, then transfer them to cold water to stop the cooking process.

Layer the lasagna in a baking dish in the following order: meat sauce, pasta, béchamel sauce. Repeat until the dish is full, finishing with a top layer of béchamel sauce.

Top the lasagna with grated Parmesan and sliced mozzarella.

Cover the dish with foil and bake in a preheated oven at 200°C for 35 minutes.

Remove the foil and broil for about 10 minutes until the top is golden and bubbling.