Short Rib Lasagna | TasteToronto

Ingredients

• 3 1/2 pounds short ribs
• 6 ounces pancetta
• 1 small Spanish onion, peeled and finely diced
• 2 medium carrots, peeled and finely diced
• 2 ribs celery (ends cut off), finely diced
• Olive oil, for cooking
• 2 tablespoons unsalted butter
• 5 medium garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 28-ounce cans whole peeled tomatoes
• Salt, pepper and crushed red pepper flakes
• 475 grams ricotta
• 1/2 cup freshly grated Grana Padano
• 2 large eggs
• 1/2 cup parsley, minced
• 15 basil leaves, minced
• 1/2 cup grated low moisture mozzarella
• Salt and pepper
• 1 stick unsalted butter
• 1/2 cup flour
• 4 cups whole milk, warmed
• Nutmeg, to taste
• White pepper, to taste
• Salt, to taste
• Blanched Sunspun lasagna noodles
• 1/2 cup grated mozzarella
• Grana padano, to top
• Parsley, to top