100 Layer Lasagna @OWEN HAN Ragu Sausage - 500g Beef cheek or short rib - 1000g Pancetta - 500g Bone marrow - 200g Rosemary - 2 sprigs Thyme - 2 sprigs Bay leaves - 2 Passata - 250g Beef stock - 8 cups Red wine - 500ml Carrot - 250g Onion - 200g Celery 250g Season cheeks with salt and pepper and set aside. Saute bone marrow, pancetta, sausage until brown. Add sofrito and cook till dry. Add aromatics. Deglaze with wine and fully evaporate, add beef stock and passata. Add cheeks back in and simmer 4 hours. Shred meat after and return to sauce. Season Bechamel Butter - 1/2 cup Garlic - 1 head Shallots - 1/2 cup Bay leaf - 1 Thyme - 1 sprig Black peppercorn - 1 tbsp Salt - 1 tsp Ap flour - 1/2 cup Milk - 2 cups Melt butter and add all aromatics and seasonings. Once soft, add flour and whisk till blond and nutty. Whisk in milk and bring to simmer. Strain and season, set aside Green dough Fresh spinach - 250 g Eggs - 250g 00 flour - 450 g Blanch spinach in salted water for 30 seconds then set on towel. Squeeze out all the water and let cool. Combine with eggs in blender, about 2 mins. Mix with flour and work till smooth, rest one hour before rolling. Roll to desired thickness, then blanch in water 15 seconds and shock in ice water. Set aside To assemble, sauce, dough, sauce, bechamel, mozzarella, repeat. Bake in oven 325F for one hour and chill overnight. The next day. Remove and slice, sear on nonstick with olive oil and throw in oven for 10 mins. Grate Parmesan cheese and garnish with basil. Serve over any pomodoro sauce. Enjoy #lasagna #pasta #italianfood #ragu #beefcheeks