Lasagna Recipe by Frank Perkins

Ingredients

• 3-4 (2-3lbs) short ribs
• 2 lb. meatloaf mix: ground pork/beef/veal combo
• 2 oz. pancetta or bacon
• Kosher salt, freshly ground pepper
• 2 Tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 1 medium carrot, peeled, finely chopped
• 6 garlic cloves, sliced
• 2 Tbsp. tomato paste
• 3/4 cup dry white wine
• 2 28-oz. can crushed tomatoes
• 2 cups low-sodium chicken broth
• 2 bay leafs
• 7 Tbsp. unsalted butter
• 1/3 cup all-purpose flour
• 6 cups whole milk
• 4 oz. Parmesan, coarsely grated (about 1 cup)
• Pinch of cayenne pepper
• 1/2 Tsp garlic powder