Short Rib and Dried Porcini Lasagne

Ingredients

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

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