Neven Maguire's Ultimate Beef Short Rib Lasagne

INGREDIENTS

• 2 packs Simply Better Irish Angus Boneless Beef Ribs
• 1 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil, plus extra
• 1 pack Simply Better Italian Pancetta Arrotolata, finely chopped
• 1 large onion, finely chopped
• 2 carrots, diced
• 4 garlic cloves, finely chopped
• 1 Tbsp Simply Better Expertly Blended Steak Seasoning
• 2 Tbsp Simply Better Italian Tomato Puree
• 500ml Simply Better Principesco Pinot Grigio
• 1 jar Simply Better Italian Tomato Passata
• 2 jars Simply Better Italian Mascarpone & Truffle Pasta Sauce
• 1 pack Simply Better Fresh Egg Lasagne Sheets
• 1 pack Simply Better Italian Mozzarella Di Bufala Campana
• 4 heaped Tbsp Simply Better Freshly Grated Parmigiano Reggiano PDO
• Simply Better Achill Island Sea Salt & freshly ground black pepper

METHOD

1. Preheat the oven to 170°C (325°F/Gas Mark 3). Remove the ribs from the packaging and allow to back to room temperature. Heat a skillet pan or casserole until smoking hot over a high heat. Season the ribs generously. Add the oil and then add the ribs. Sear all over until golden brown, turning them regularly with a tongs. Transfer to a plate.
2. Reduce the casserole to medium and scatter in the pancetta, then gently sauté for a few minutes until just starting to brown. Add the onion and carrots and sauté for another few minutes to soften. Add the garlic and steak seasoning and sauté for 1-2 minutes. Stir in the tomato puree and cook out for another minute. Pour in the wine and allow to bubble down. Add the passata and give everything a good stir and bring to a simmer. Return the short ribs to the pan and cover with a lid and roast for 3 hours until the ribs are meltingly tender. Remove any excess fat from the top with kitchen roll, then using two forks shred the meat into the sauce.
3. Increase the oven temperature to 200°C (400°F/Gas Mark 6). Rub oil on to the base and sides of a 11.5 x 8” baking dish that is 3” deep. Put a layer of lasagne sheets on the base, cutting them to fit, then a layer of the meat sauce, followed by a drizzle of the mascarpone & truffle sauce and, and then tear and scatter over the mozzarella. Repeat until you have used up all the pasta and meat sauce and top with the rest of the mascarpone & truffle sauce. Scatter over the Parmesan and bake the lasagne for 1 hour until bubbling and golden brown. Cut the lasagne into squares and let it sit for another 10 minutes before serving to keep the layers defined and help it to cool.