Ingredients
PASTA DOUGH
- 150g spinach
- 300g 00 pasta flour, plus extra for dusting
- 2 eggs, plus 1 extra egg if needed
- salt
BEEF RAGÙ
- 250g tender cut beef
- 1 shallot, diced
- 175ml red wine
- 1 tbsp tomato puree
- 100g passata
- 450ml beef stock
- 150g double cream
- 1tbsp flour
- 100g Pecorino, grated
- 20g Parmesan, grated
- olive oil
- salt
- pepper
Method
- To prepare the pasta, blanch the spinach in a pan of salted, boiling water for 30 seconds. Drain & squeeze out excess water.
- Transfer the spinach to a food processor and add the flour and 2 eggs. Blitz to form a breadcrumb consistency.
- Pour the crumbs into a stand mixer bowl and knead, using the dough hook attachment for 10 minutes, until smooth and elastic. Roll into a ball, wrap in cling film and leave to rest in the fridge for 10–15 minutes.
- Roll the dough through a pasta machine, slowly and gradually decreasing the width setting to create 2mm thick sheets of pasta. Cut into 10cm squares and leave to dry out until ready to cook.
- Preheat the oven to 180°C.
- For the ragù, add a drizzle of olive oil to a pan and turn to a medium heat. Add the shallots and sauté for a few minutes until soft. Stir in the beef pieces and season.
- Splash in the red wine to deglaze the pan, then add the tomato puree, passata, and 100g of the beef stock. Continue to cook over a medium heat for 25–30 minutes, or until the sauce has thickened.
- In a separate pan, pour in the remaining 200g of the beef stock and stir in the cream. Place over a medium heat and allow to reduce by half – about 10 minutes. Remove the pan from the heat and stir in the pecorino until melted, cover and keep warm
- Bring a pan of salted water to a rolling boil and add the pasta sheets. Cook for 2–3 minutes.
- To assemble, place a layer of pasta on an ovenproof plate or dish, followed by a layer of the ragù and a layer of the cheese sauce.
- Sprinkle each lasagne with the grated Parmesan and place either into the hot oven, or under a grill to melt briefly. Serve immediately.
