Name: Braised Beef Lasagna
Prep time: 1 h
Cook time: 4 h 30 min
Total time: 5 h 30 min
Yield: 8
Ingredients: 2 cups flour; 3 eggs; ~ 1.2kg bottom roast; 2 tbsp vegetable oil; 2 large carrots; 1 celery stalk; 1 onion; 5 cloves of garlic; Salt & Pepper to taste; 1/2 tsp dried thyme; 1 tsp oregano; 1/4 cup tomato paste; 2 cups Cabernet Sauvignon; 2 cups beef broth; 1 can San Marzano tomatoes (796 mL); 1/4 cup red wine vinegar; 1-2 tbsp white sugar; 2 bay leaves; 2 tbsp fresh basil & parsely; 1/3 cup salted butter; 1/3 cup all-purpose flour; 3 1/2 cups whole milk; 1/4 cup heavy cream; Salt & Pepper to taste; 1/8 tsp nutmeg; 3 cups shredded mozzarella; 1 cup freshly grated parmigiano reggiano; Fresh basil

Instructions

To prepare pasta dough:

Add the flour to a work surface and create a well in the center. Add eggs and use a fork to slowly combine the eggs with the flour.
When the egg mixture thickens, use a bench scraper to fully combine the flour with the eggs. When it becomes a shaggy dough, knead for 5-7 minutes or until it becomes a smooth and bouncy dough.
Cover the dough with plastic wrap and rest in the fridge for at least 30 minutes or up to 4 hours.
When you're ready to form the noodles, split the dough into four equal parts and cover generously with flour. Using your pasta attachment on your kitchenaid (see notes if you don't have one) and put the dough through from sizes 1 to size 8.
Using a ravioli cutter, cut the noodles into equal sizes, it will usually be 3 noodles per layer so keep that in mind. You will want 4-5 layers in your lasagna.
When ready to cook, bring a large pot of salted water to a boil. Cook the noodles for 1 minutes each and add to a wire-lined baking sheet. If you aren't assembling right away, add them to a bowl directly from the pot of water and toss with a drizzle of olive oil and this will stop them from sticking.

For the sauce:

Preheat oven to 350 F.
Slice the beef into chunks and season generously with salt & pepper.
Heat a dutch oven on medium high and add the oil. Sear the chunks of beef in batches until they have a crust on each side. Remove and set aside.
Add an extra drizzle of olive oil and add in your chopped carrot, celery and onion. Sauté for 5-10 minutes or until the veggies are softened. Add your garlic, seasonings and tomato paste, stir and cook for another 3-5 minutes. Season with salt & pepper at this stage.
Add the wine and simmer on medium-low for 15 minutes until the wine has reduced by half. Add in the broth, tomatoes, beef, sugar, red wine vinegar, bay leaves and mix.
Cover the dutch oven and transfer it to the oven. Cook for 4 hours or until beef falls apart and the sauce has thickened. (I like to check at 3 hours to see if it needs more salt.)

To prepare Béchamel:

Heat a medium or large pot to medium heat. Add in your butter and melt. Add in the flour and whisk for 1-2 minutes or until the flour is absorbed.
Add in the milk, one cup at a time, whisking until it's thickened. Add in cream after the milk is fully added.
Let the mixture come to a simmer, consistently whisking so the bottom doesn't burn. Season with Salt, pepper and nutmeg and set aside.

To assemble lasagna:

When the braised beef sauce is ready, remove from the oven and preheat the oven to 375 F.
In your 9x13' pan or 8x8' pan, add a small layer of sauce on the bottom and add noddles. Add more beef sauce, Béchamel, mozzerella cheese, a sprinkle of parmesan. Add another layer of noodles and continue the sequence. Make sure to save cheese for the top layer.
Bake for 25-30 minutes or until golden brown and bubbly.
Wait at least 20 minutes before serving and enjoy! :)

Braised Beef Lasagna