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I’m making lasagne. Now this is not a traditional or ‘authentic’ lasagne, but it’s how I’m doing it. And it starts at before midday. [thread contains images of meat] THREAD 
First off, I’m not using mince. I have a kilo of chuck on the bone, and a kilo of spare ribs. I’ve just seasoned them, browned them and reserved them. Then I sweat off the mirepoix and add some diced pancetta.
Next, I deglaze with red wine and cook that off, add some tinned tomatoes, a little stock, some dried herbs, a generous amount of seasoning, and reincorporate the meat. It’s now ready to go in a low oven and be forgotten about for five or six hours. TBC
NOW after several hours, your ragu should be ready to deal with. It will just be a simple matter of sliding the bones and bits of gristle out and shredding it up with a fork.
You’re in the home stretch, so now it’s about getting your ducks in a row. It’s time to think about cheese. Now in this case I’ve chosen three: mozzarella for texture, some red Leicester for flavour, and parmesan for bite. Half of it goes in a white sauce; the rest is reserved.
Now for assembly. I’m not going to tell you how to suck eggs (and who wants to suck an egg?) but do make sure some bonus cheese goes in the upper layers. If you were an absolute legend you would have made your own pasta, but I didn’t — should work out OK regardless!!
BONUS LIFESTYLE TIP: if you are making this for your partner or housemate, you can elevate this special treat to a whole new level by cleaning, drying and putting away the entire department store worth of dishes you’ll inevitably soil during its preparation!! Highly recommend
