favorite
print
like
PREP 45 minutes
TOTAL 4 hours 45 minutes
Serves
US | METRIC

INGREDIENTS

Beef Shin Ragu
  • 20 ml Olive oil
  • 800 g Beef Shin
  • 100 g Pancetta (diced)
  • 4 Shallots (finely sliced)
  • 4 Medium sized carrots (roughly chopped)
  • 2 Celery Sticks (Finely sliced)
  • 4 Cloves garlic (finely chopped)
  • 2 Tins chopped tomatoes
  • 200 ml Chianti/good quality red wine
  • 200 ml Rich Beef stock
  • 2 tbsps Fresh/Dried Oregano
  • 2½ tbsps Fresh/Dried Thyme
  • 4 tsps Sugar
  • 2 Bay leaves
  • Salt and pepper to taste
  • 6 Fresh Lasagne Sheets
Beschamel
  • 100 g Salted butter
  • 100 g Plain flour
  • 1 litre Full fat milk
  • 1½ tsps Cinnamon
  • 1 tsp Ground nutmeg
  • 100 g Mature Cheddar
  • Salt and pepper to taste
  • 100 g Mozzarella
  • 400 g cheddar & mozzarella mixed for the top of the lasagne
Beef Shin & Chianti Ragu Lasagne

Beef Shin & Chianti Ragu Lasagne

For the ragu....

  1. Dice up the beef shin into 1-2cm cubes and season with salt and pepper
  2. In a large pot, on a medium high heat, add the olive oil.
  3. When lightly smoking add the beef and pancetta and mix through the oil.
  4. Brown off the meat evenly all over for 5-8 minutes. Don't worry if the meat catches a little, it all adds to the flavour.
  5. Remove the beef and pancetta from the pot and set aside until later. Don't scrape out the bottom of the pan, leave the juices and bits in.
  6. Lower the heat on the hob to a medium heat and add the shallots to the pot with a little more olive oil and half of the total amount of sugar.
  7. Mix through thoroughly and cook for 4-6 minutes until soft and changing colour stirring often.
  8. Add the carrots and celery and mix through again and cook for 5 minutes stirring often.
  9. Add the garlic and cook for a further 2-3 minutes stirring often.
  10. Turn the heat back up to a medium high heat and add the beef shin and pancetta back to the pot, stir through until sizzling.
  11. Turn the heat up to high, add the red wine and bring to the boil. once boiled, maintain it for 2-3 minutes.
  12. Add the tomatoes and the beef stock (It should all just cover all of the ingredients) and mix through then bring to the boil again.
  13. Once boiled reduce the heat to a medium low heat, add the remaining sugar and stir through well.
  14. Add the oregano and thyme and bay and season with salt and pepper to taste.
  15. Leave the beef uncovered and to reduce by half for between 4-5 hours.
  16. With a wooden spoon, break up the shin beef to desired texture and stir through.
  17. Check the seasoning and leave to cool slightly/pop in the fridge until ready to build your lasagne.

For the bechamel....

  1. In a saucepan on a medium heat, slowly melt the butter.
  2. When the butter is melted add the flour to the pan and mix with a wooden spoon the butter and flour mix until a gold sandy texture (be careful not to burn the flour).
  3. Gradually add the milk gently stirring with a whisk.
  4. Whilst stirring, add the salt, pepper, cinnamon and nutmeg.
  5. Once the milk is starting to get closer to boiling it will start to thicken. When it starts to thicken turn off the heat and add the cheese. Keep stirring!
  6. When it reaches the desired consistency stop stirring and remove from the hob.

Building your lasagne

  1. In a roasting dish add your bechamel sauce to the base of it.
  2. Add a layer of pasta sheets
  3. Add a nice layer of ragu
  4. Then a layer of bechamel
  5. Then repeat points 2,3 and 4 until you reach near the top of the dish leaving 2-3mm gap from the top.
  6. Add the cheddar and mozzarella mix to the top of layer of the lasagne sitting on top of a bechamel layer.
  7. Bake in the oven at 180℃ for 30-40 minutes until golden brown on top.
  8. Dive into deliciousness!
Beef Shin & Chianti Ragu Lasagne

Beef Shin & Chianti Ragu Lasagne

PREP 45 minutes
TOTAL 4 hours 45 minutes
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

Beef Shin Ragu
  • 20 ml Olive oil
  • 800 g Beef Shin
  • 100 g Pancetta (diced)
  • 4 Shallots (finely sliced)
  • 4 Medium sized carrots (roughly chopped)
  • 2 Celery Sticks (Finely sliced)
  • 4 Cloves garlic (finely chopped)
  • 2 Tins chopped tomatoes
  • 200 ml Chianti/good quality red wine
  • 200 ml Rich Beef stock
  • 2 tbsps Fresh/Dried Oregano
  • 2½ tbsps Fresh/Dried Thyme
  • 4 tsps Sugar
  • 2 Bay leaves
  • Salt and pepper to taste
  • 6 Fresh Lasagne Sheets
Beschamel
  • 100 g Salted butter
  • 100 g Plain flour
  • 1 litre Full fat milk
  • 1½ tsps Cinnamon
  • 1 tsp Ground nutmeg
  • 100 g Mature Cheddar
  • Salt and pepper to taste
  • 100 g Mozzarella
  • 400 g cheddar & mozzarella mixed for the top of the lasagne

For the ragu....

  1. Dice up the beef shin into 1-2cm cubes and season with salt and pepper
  2. In a large pot, on a medium high heat, add the olive oil.
  3. When lightly smoking add the beef and pancetta and mix through the oil.
  4. Brown off the meat evenly all over for 5-8 minutes. Don't worry if the meat catches a little, it all adds to the flavour.
  5. Remove the beef and pancetta from the pot and set aside until later. Don't scrape out the bottom of the pan, leave the juices and bits in.
  6. Lower the heat on the hob to a medium heat and add the shallots to the pot with a little more olive oil and half of the total amount of sugar.
  7. Mix through thoroughly and cook for 4-6 minutes until soft and changing colour stirring often.
  8. Add the carrots and celery and mix through again and cook for 5 minutes stirring often.
  9. Add the garlic and cook for a further 2-3 minutes stirring often.
  10. Turn the heat back up to a medium high heat and add the beef shin and pancetta back to the pot, stir through until sizzling.
  11. Turn the heat up to high, add the red wine and bring to the boil. once boiled, maintain it for 2-3 minutes.
  12. Add the tomatoes and the beef stock (It should all just cover all of the ingredients) and mix through then bring to the boil again.
  13. Once boiled reduce the heat to a medium low heat, add the remaining sugar and stir through well.
  14. Add the oregano and thyme and bay and season with salt and pepper to taste.
  15. Leave the beef uncovered and to reduce by half for between 4-5 hours.
  16. With a wooden spoon, break up the shin beef to desired texture and stir through.
  17. Check the seasoning and leave to cool slightly/pop in the fridge until ready to build your lasagne.

For the bechamel....

  1. In a saucepan on a medium heat, slowly melt the butter.
  2. When the butter is melted add the flour to the pan and mix with a wooden spoon the butter and flour mix until a gold sandy texture (be careful not to burn the flour).
  3. Gradually add the milk gently stirring with a whisk.
  4. Whilst stirring, add the salt, pepper, cinnamon and nutmeg.
  5. Once the milk is starting to get closer to boiling it will start to thicken. When it starts to thicken turn off the heat and add the cheese. Keep stirring!
  6. When it reaches the desired consistency stop stirring and remove from the hob.

Building your lasagne

  1. In a roasting dish add your bechamel sauce to the base of it.
  2. Add a layer of pasta sheets
  3. Add a nice layer of ragu
  4. Then a layer of bechamel
  5. Then repeat points 2,3 and 4 until you reach near the top of the dish leaving 2-3mm gap from the top.
  6. Add the cheddar and mozzarella mix to the top of layer of the lasagne sitting on top of a bechamel layer.
  7. Bake in the oven at 180℃ for 30-40 minutes until golden brown on top.
  8. Dive into deliciousness!