A Symphony of Slow-Cooked Ragu To achieve a restaurant-quality result, we move beyond basic ground beef. The secret lies in a multi-meat foundation featuring Ox Cheek and Short Rib. These cuts possess high connective tissue that breaks down into luscious gelatin during the long braise. We begin by rendering Bone Marrow to provide a rich, velvet base for our **soffritto**. Sauté your vegetables until translucent; avoid browning them here, as scorched vegetables introduce a bitter note that can haunt the entire sauce. The Acid and Umami Balance While many reach for red wine, a crisp white wine offers a surprising brightness that cuts through the heavy fats of the marrow and short rib. Once the wine reduces by half, we introduce our tomato element. Instead of canned varieties, we roast fresh tomatoes at 180°C to concentrate their natural sugars before a quick pulse in the blender. For a final layer of depth, add a Parmesan rind to the pot. It doesn't melt away; rather, it releases a profound **umami** hit that rounds out the savory profile of the meat. Tools and Materials Needed * **Heavy-bottomed pot:** Crucial for even heat distribution during the 2-hour braise. * **Blender:** For processing roasted tomatoes into a rustic pulp. * **Parchment paper:** To create a cartouche for moisture control. * **High-sided baking dish:** To support 8 to 10 layers of pasta. * **Ingredients:** Bone marrow, ox cheek, short rib, pancetta, sausage meat, fresh tomatoes, white wine, chicken stock, and parmesan. Precision Assembly for Structural Integrity Building the lasagna is where technique meets architecture. Aim for 8 to 10 layers. Thinner applications of ragu and Béchamel between the pasta sheets ensure the final dish holds its shape when sliced. Start with a thin layer of sauce to prevent sticking, then alternate with discipline. We bake the assembly at 140°C to fuse the flavors, finishing under a preheated grill. This final blast of heat caramelizes the cheese and creates those coveted crispy pasta edges that define a masterpiece.