1/4 cup safflower oil or any other flavorless oil
8 short ribs (approximately 4 pounds total), 3-by-2-inch pieces
Kosher salt and freshly ground black pepper
6 ounces thick-cut bacon, cut into 1/2-inch pieces (about 1 cup)
8 cloves garlic, smashed and peeled
3 large carrots, peeled and diced (about 1 1/4 cups)
3 stalks celery, diced (about 1 cup)
1 large onion, finely chopped (about 2 cups)
4 tablespoons tomato paste
Two 3-inch sprigs rosemary
2 cups beef broth
1 1/2 cups red wine, preferably merlot
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 cups grated Italian cheese blend (mozzarella, provolone and Parmesan)
1/2 cup grated Parmigiano-Reggiano
Unsalted butter, softened, for buttering the lasagna pan
1 pound no-boil lasagna noodles
2 1/2 cups Italian cheese blend (mozzarella, provolone and Parmesan)
1 cup freshly grated Parmigiano-Reggiano
Mathew T.
I'm confused a bit, it says "Ladle 1/2 cup of the sauce in the bottom of the baking dish, then lay 4 lasagna noodles in the bottom of the dish, overlapping a little. Spoon over a couple ladles of the sauce followed by 1/2 cup of the shredded cheese mixture and a good sprinkle of Parmigiano". My question is, what sauce? a ladle of the meaty sauce and the cheese sauce? combine them together? both?
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