Oxtail lasagne | Gourmet Traveller

Ingredients

• 60 ml olive oil (¼ cup)
• 1.5 kg oxtail, cut into pieces at joints, rinsed and drained
• 150 gm flat pancetta, finely chopped
• 2 each onions, carrots, celery stalks with leaves and garlic cloves, all finely chopped
• 140 gm tomato paste
• 400 gm canned tomatoes
• 1 litre beef stock (4 cups)
• 250 ml red wine (1 cup)
• 60 ml vincotto (¼ cup)
• 2 tbsp brown sugar, or to taste
• 6 sheets [fresh pasta](https://www.gourmettraveller.com.au//recipes/browse-all/fresh-pasta-9635|target="_blank"), or 8 of dried pasta
• 80 gm finely grated parmesan (1 cup)
• Besciamella
• 1 white onion, cut into wedges
• 1 tsp whole cloves
• 1 fresh bay leaf
• 1.25 litres milk (5 cups)
• 100 gm each butter and plain flour