Lasagna with oxtail ragout

Ingredients for 4 servings:

• 250 g flour (type 405 or 550 or Italian type 00)
• 50 g semolina (durum wheat)
• 2 egg yolks
• 1 egg(s)
• 1 pinch of salt
• 1 tbsp olive oil
• 4 cups oxtail ragout from my recipe Maccheroni con Coda alla Vaccinara
• 750 g oxtail, sliced
• 1 tbsp olive oil
• 1 stalk(s) Celery, diced
• 1 carrot(s), diced
• 1 stalk(s) leek, diced
• 1 onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 sprig(s) sage
• 4 tomatoes, peeled, pitted, diced
• 1 jar white wine
• 100 ml beef stock
• 4 tbsp Parmesan, grated
• 500 g floury potatoes, diced
• 1 onion(s), white, finely diced
• 1 garlic clove(s) (rather small), finely diced
• 3 tbsp olive oil
• salt and pepper
• 1 bunch of chives, finely chopped

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 4 hours 10 minutes

Lasagna di coda alla Vaccinara

First, cook the ragout. It’s described in detail in my recipe, Maccheroni con Coda di Vaccinara. Here’s a quick summary. Sauté the celery, carrot, leek, onion, and garlic in oil for 5 minutes, add the tomatoes and stock, and season with salt and pepper. Brown the oxtail slices in oil, season with salt and pepper, and add to the vegetables. Deglaze the roasted ingredients with the wine and add to the vegetables, then braise everything with the herbs for 3 hours. Remove the meat and cut into smaller cubes. Return it to the reduced stock. Then make a pasta dough from the ingredients for the dough. Briefly blanch the pasta sheets, rinse off the starch, and dry them before setting aside. I recommend cutting the sheets to a size of 15 x 8 cm. For the mashed potatoes, cook the potatoes for 20 minutes until soft. Sauté the onion and garlic in 1 tablespoon of oil until translucent, then add the drained potatoes. Mash thoroughly with a masher, season with salt and pepper, fold in the remaining olive oil and stir in the chives. Now pour some of the liquid from the warm ragout into a suitable dish, place 4 lasagna sheets next to each other and spread with the ragout, which should not be too runny. Now place 4 more sheets on top and spread with the still warm puree. Repeat this process once, finishing with 4 pasta sheets on top. Place some more ragout on top and sprinkle with Parmesan cheese. Place in a preheated oven at 220°C for 10 minutes. For this primo piatto, 5 lasagna sheets are needed per serving. Further details for dishes using the wide pasta can be found in my recipe Lasagna, Basic Recipe with Variations.