A delicious lasagna made with a rich short rib bolognese sauce, layers of homemade lasagna sheets, and topped with mozzarella and Parmesan cheese for an indulgent meal.
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.
