Short Rib Lasagna

1: Cover short ribs in salt, sear on all sides with neutral oil and remove from the pot.

2: In the same pot, cook on medium heat diced onions, carrots and celery until translucent.

3: Add garlic, tomato paste and dried red chillies to cook for 5 minutes.

4: Deglaze with red wine then add tomato sauce.

5: Add water and Knorr Beef Paste, then bring up to a simmer.

6: Add the meat back into the pot and cook on low heat with the lid on for at least 2.5 hours.

7: Once tender, shred the meat and incorporate into the sauce.

8: Create a flour well and add eggs in the middle of the Lasagna Sheets, slowly incorporating the edges until you get a shaggy dough mound.

9: Knead until the dough no longer sticks and is able to form a soft ball.

10: Make 4 dough balls.

11: Pass dough balls through a pasta (lasagna) sheet attachment.

12: Add a layer of sauce in the bottom of a baking pan.

13: Add a layer of lasagna sheet followed by sauce and mozzarella. Repeat until you reach the top and cover with parmesan.

14: Cover with aluminum foil and bake at 400F for 30 minutes.

15: Remove the aluminum foil and broil the Lasagna until it’s gold and crispy (5-10 mins).

16: Garnish with chives.