Short Rib and Dried Porcini Lasagne

Short Rib and Dried Porcini Lasagne
Photo by Scott Phillips

Ingredients

  • 1 small yellow onion, finely chopped
  • 1 small carrot, finely chopped
  • 1-½ cups canned crushed tomatoes
  • 2 cups whole milk
  • ½ cup dry red wine
  • 3 Tbs. unsalted butter
  • 1 Tbs. tomato paste
  • + 9 more ingredients
    • 1 bay leaf, preferably fresh
    • ¾ oz. (1 cup) dried porcini mushrooms
    • 1 small celery stalk, finely chopped
    • 2 lb. beef short ribs
    • Kosher salt and freshly ground black pepper
    • 3 Tbs. all-purpose flour
    • 1 recipe Fresh Pasta for Lasagne
    • ¾ cup finely grated Parmigiano-Reggiano (about 1-½ oz.); more for serving
    • 2-½Tbs. extra-virgin olive oil

In a small bowl, soak the porcini in 1-1/2 cups warm water until softened, about 10 minutes. Drain, reserving 1 cup of the soaking liquid. Coarsely chop the mushrooms and set aside in a bowl.

View full recipe at Fine Cooking

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