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1
For the ragu: Heat the olive oil in a pot and brown the braising steak.
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2
Remove the meat and reduce the heat to low.
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3
Add the butter and gently heat until melted.
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4
Once melted, add the garlic and shallots and garlic, and sweat down for 2-3mins.
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5
Add the pepper for 1-2mins then pour in the wine, scraping the bottom of the pot to deglaze.
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6
Cook for 2-3mins then stir in the tomatoes, re-add the meat and cover, simmering for 90mins, ensuring you stir throughout.
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7
Now for the bechamel: Pour the milk into a pan.
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8
Add the onion, garlic and bouquet garni.
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9
Bring to boil then remove from the heat.
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10
Leave to one side for 1 hour.
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11
For the pasta: Place the flour into a bowl, create a well, pour in the egg yolks, olive oil and seasoning.
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12
Mix together adding the whites as you go until it binds together.
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13
Flour a work surface, tip out the dough and knead until the dough becomes smooth and elasticy.
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14
Wrap in cling film and chill in the fridge for 30mins.
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15
Roll out the dough on a work surface until it is about 2-3mmin thickness (you can test this by holding your hand behind to see if you can see it), then cut to the size desired.
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16
Continue the ragu: Remove the lid from the pot, give it a stir and add in the basil, seasoning and then simmer for another 30mins.
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17
Continue the pasta: In a pan, boil some seasoned water, put the pasta into the pan and cook for 3-4mins, then remove and place to one side.
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18
Continue the bechamel: Pour the milk into a jug, removing the onion and garlic.
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19
Gently heat the butter in a pan then stir in the flour using a whisk for 2-3mins.
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20
Pour in the milk, whisking as you do.
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21
Bring to boil, reduce the heat and add the goats cheese.
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22
Simmer for 10mins, storing regularly.
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23
To make the Lasagne: Pre-heat and oven to 220C/200C fan.
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24
In a tray, layer up the lasagne as follows: pasta, bechamel, ragu, pasta, bechamel, ragu, pasta, bechamel and cheese.
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25
Place in the oven for 30-35mins.
