Beef Bolognese Lasagna

Ingredients

• 1 pound freshly Ground Beef Brisket
• 1 pound freshly Ground dry-aged Beef Strip Steak
• 1 pound freshly Ground Beef Short Ribs
• 1 pound freshly Ground Beef Shank
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 garlic cloves, minced
• 1 cup dry red wine
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons beef bone marrow or 1 roasted beef marrow canoe (optional)
  
• 1 cup whole milk

Fresh Pasta Sheets:

• 400 grams tipo 00 flour 
• 9 egg yolks
• 2 whole eggs
• Pinch of salt

Ricotta Mixture:

• 2 cups whole milk ricotta cheese
• 2 egg yolks
• 1 cup grated Parmesan cheese
• 1 to 2 teaspoon freshly cracked black pepper

Cheesy Mornay Sauce:

• 1/4 cup butter
• 1/4 cup flour
• 3 cups whole milk, warmed
• 1 cup grated low moisture mozzarella
• 1 cup grated Parmesan
• Salt, pepper and nutmeg, to taste

Cooking

1. Make pasta sheets. Place flour onto a clean surface and make a well, add egg yolks and whole eggs. Sprinkle in salt.
2. Pull flour in with a fork until the dough starts to come together.
3. Knead until smooth and elastic; wrap and rest dough for 30 minutes.
4. Roll into thin sheets, lightly dust with flour and cut to fit into baking dish. Blanch sheets for 30 seconds in salted boiling water; lay on towels to dry.
5. Make ricotta cheese mixture. Stir together ricotta cheese and egg yolks until creamy.
6. Fold in Parmesan cheese and black pepper. Taste and adjust the seasoning to your liking, this layer should feel rich but still light.
7. Make cheesy mornay sauce. Melt butter in a saucepan. Whisk in the flour to form a roux. Cook until pale golden.
8. Pour in the warm milk. Whisk until thick and glossy.
9. Take off the heat and stir in the mozzarella and Parmesan cheeses until smooth. Season with salt, pepper and nutmeg. This mixture should be slightly thicker.
10. Make Beef Bolognese sauce. Warm a pot with olive oil. Add onion, carrot, and celery. Sweat until soft.
11. Add garlic, cook until fragrant. Add in ground beef cuts, let them brown slowly. Always check your beef temperature with a meat thermometer, ground beef is safely prepared at 160°F.
12. Pour in wine; reduce until nearly gone.
13. Stir in tomatoes and milk, season with salt and pepper.
14. Spoon in bone marrow and let it melt into everything.
15. Simmer sauce gently 2 to 3 hours.
16. Put everything together. Preheat oven to 375°F. Spread thin layer of bolognese sauce into bottom of baking dish. Lay down pasta sheets.
17. Add a layer of ricotta mixture, followed by a layer of bolognese sauce, then a drizzle of the mornay sauce.
18. Repeat step 17 until you reach the top of your dish. Finish with a pasta sheet topped with bolognese sauce and a generous amount of mozzarella and Parmesan cheeses.
19. Cover with foil; bake 30 minutes.
20. Uncover; bake another 15 to 20 minutes or until bubbly and golden brown.
21. Rest 20 minutes before slicing.

Nutrition

Nutrition information per serving, 1 serving: 1364 Calories; 63.3 g Total Fat (29.0 g Saturated Fat; 4.6 g Polyunsaturated Fat; 24.0 g Monounsaturated Fat); 668.0 mg Cholesterol; 1281.0 mg Sodium; 97.1 g Total Carbohydrate; 5.1 g Dietary Fiber; 17.3 g Total Sugars; 0 g Added Sugars; 98.0 g Protein; 960.1 mg Calcium; 14.9 mg Iron;1831.0 mg Potassium; 185.3 mcg Vitamin D; 1.7 mg Riboflavin; 30.5 mg Niacin; 1.5 mg Vitamin B6; 8.3 mcg Vitamin B12; 1306.0 mg Phosphorus; 19.9 mg Zinc; 111.8 mcg Selenium