Really the Ultimate Lasagna
by the 100 hour Lasagne
Its not a secret that I love good food, cinematography or art in general. But when I see passionate people cooking the way
does in his YouTube videos without recipe just a simple guide and beautiful video that is enchanting and inspires you to want to cook.
I didn't cook this recipe in 100 hours but I did take my time to make it right and I have to say that it was the most delicious lasagna I've had in recent memories.
For the the meat sauce Alvin Zhou used Short-ribs, and that made the sauce so flavorful and meaty, he also made a béchamel sauce and fresh pasta!
I created my own recipe and the results were really delicious.
For the meat sauce
4 lbs. beef short rib
1 cup diced onion
1 cup diced carrot
1 cups diced celery
2 - 3 tbsp. olive oil
4 oz of diced pancetta
2 tbsp. tomato paste
2 cups red wine ( I used Cabernet Sauvignon)
1 (28oz) can of whole San Marzano tomatoes, blended.
Salt, freshly ground pepper and red pepper flakes TT
2 whole peeled garlic cloves. They were huge but if they are small I would've used 5 total
For the Bechamel
1 cup all-purpose flour
5 tbsp of good quality butter like Kerry Gold
3 cups whole milk
fresh black pepper and fresh grated nutmeg (Muy Importante)
3 cups freshly grated pecorino romano
For the lasagna
2 boxes of fresh lasagna noodles
fresh parsley for garnish
Apx 2 cups of grated pecorino romano
This should be done in advance, like a Friday midday or definitely a day before serving.
Season the short ribs salt and pepper, add short ribs to a dutch oven and seared both side until brown. I recommend to work in batches.
Once browned, remove ribs to cooling sheet pan and set aside. I recommend to wipe any excess fat or bits from the pan. Add diced pancetta and cook on a medium low heat until lightly brown and most of the fat has been released from the pancetta. Reason why I didn't use any oil for this recipe. We are using the same fat from the meat. Then add the mirepoix (carrots, onions and celery) to pot and sweat until softened, seasoned with salt and pepper, drink a glass of wine because this is going to take a while approx. 15 to 20 minutes and stirred constantly with a wooden spoon. Them add the tomato paste and stirred until well combined. Deglaze with wine and drink another glass because is going to be a while, make sure all the goods bits are scrubbed from the bottom of the pan.
Add the blended tomatoes and the whole garlic clove. Bring it slowly to a boil then simmer for at least 3 hours. You can place it in the oven at 350 but I preferred the stove so I can check on it every hour or so. Adjust the seasonings with salt and pepper, flavor tends to intensify while cooking but also the meat absorb some of the salt and I fell you should always adjust seasonings while cooking.
After the ribs are tender, removed the bones and discard or make a bone broth. Then after hours of cooking your house its going to smell so good and you are going to be tempted to eat it or like my husband who asked if dinner was ready and he was hungry. Let the sauce cool down for at least an hour and then place it in the refregirator for at least a day or 3 days.
The day of: Make the Bechamel and lasagna
Melt butter in a pan at a medium low heat and add the flour slowly, whisk until smooth, Then slowly add the milk and constantly whisk, add half cup of milk at the time then whisk. Then season with fresh black pepper ( I don't like white pepper) and fresh grated nutmeg (none of the powder stuff (in my opinion that's not bueno) The whole process should take approx. 10 to 15 minutes of constantly whisking. Don't look at any of your social media. Trust me :P
Taste in case it needs some salt but I used a salted butter and I didn't need to add any salt at all.
Then add the cheese, turn off the heat and combine until a creamy sauce with no lumps.
For the noodles, I bought fresh lasagna noodles. I strongly recommend you to do the same for the full experience or make your own pasta.
I cooked the lasagna noodle in a shallow pan for a few minutes, remember is fresh pasta so it cooks super fast 2 min max! then layered in a sheet pan individually and covert it.
To layer the lasagna
First meat sauce-lasagna noodles-meat sauce- bechamel sauce - lasagna noodles ..and repeat 3 times. The last layer 5 layer should be just the béchamel sauce and lots of grated cheese for a big smile :)
Baked at 375.F for approx. 45 depending on your oven. But just check at minute 30 ? or until bubbly and irresistibly. Uncover the aluminum foil and broiled for a few minuets. Keep a eye on it.
I should've to tell you this but once is ready to your desire get if out of the oven and walk away, check ticktock or Instagram and wait for at least 15 minutes.
Then enjoy with a crusty piece of bread and glass of wine !
Don't forget to drink your coffee and enjoy!