Oxtail & Bone Marrow Lasagne

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A rich oxtail & bone marrow lasagne.
For this recipe, we’re making every element from scratch. From the lasagne sheets to the ragu, to the béchamel sauce. This one’s quite hands on but the results are worth it.

lasagna

How To Make Oxtail & Bone Marrow Lasagne

The Ragù

For this lasagne, we’re using my oxtail & bone marrow ragù recipe, which can be found here.
We’re only using half a batch of ragù but it keeps well in the freezer so it’s really worth making a full batch! If you want to use a bolognaise instead of the ragù, feel free.

Meatballs

For extra flavour & texture, I like to use meatballs as well as a ragù. I make mine using a mixture of pork mince & minced salami which is flavoured with garlic, parmesan & fresh herbs. Making the meatballs is quite a time consuming process so feel free to omit. They’re definitely worth the effort though!

Béchamel

Although not entirely tradition, I use a béchamel sauce in my lasagna. Flavouring this lightly with parmesan & a grating of nutmeg adds another layer of flavour without being overwhelmingly cheesy.

The Lasagna Sheets

I prefer fresh lasagna sheets to dried ones but at the end of the day, you probably won’t be able to tell once the lasagna is cooked. If you want to use dried lasagna sheets, you’ll need 15-20 sheets in total. You also won’t have to blanch dried pasta sheets.

The Layers

When it comes to layering up this lasagna, this is the order I like to go in.

From bottom to top

  • Ragù – This layer stops the pasta from sticking to the bottom of the dish
  • Lasagna Sheets
  • Ragù
  • Béchamel
  • Meatballs
  • Cheese

Repeat each layer 4 more times (pasta, ragù, béchamel, meatballs, cheese) then for the top do a layer of lasagne sheets with a generous layer of béchamel spread all over.

oxtail bone marrow lasagne

Serving

Once the lasagna has finished cooking it needs to stand for 20-30 minutes. This will make portioning it easier as the layers won’t fall apart. I like to serve the lasagna with a simple salad…

More Dinner Recipes

Oxtail & Bone Marrow Lasagna

A spin on a traditional lasagna…For this recipe, we’re making every element from scratch. From the lasagne sheets to the ragu, to the béchamel sauce. This one’s quite hands on but the results are worth it.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Italian
Servings: 8 People
Author: Ben Racey

Equipment

  • Pasta Machine
  • 9" x 9" Oven Proof Dish

Ingredients

Pasta

  • 150 g "00" Flour
  • 1 Large Egg
  • 4 Egg Yolks

Meatballs

  • 250 g Pork Mince
  • 35 g Parmesan Grated
  • 2 Cloves Garlic Grated
  • 1 tbsp Parsley Finely Chopped
  • 50 g Minced Salami Optional
  • 1 tbsp Plain Flour To Coat Before Frying

Bechamel

  • 50 g Unsalted Butter
  • 50 g Plain Flour
  • 1 Litre Milk
  • 1 White Onion Roughly Chopped
  • 1 Bay Leaf
  • Nutmeg To Taste
  • 80 g Parmesan Grated
  • 1 tsp Dijon Mustard

To Assemble

  • ½ Batch Oxtail Ragu
  • 2 Balls Mozzarella Drained & Torn Into Pieces
  • 100 g Parmesan Grated

Instructions

  • The first step is to make the pasta dough. To do this, place the flour, whole egg & yolks into a food processor & pulse until a rough dough forms. Tip this out onto a work surface (a wooden chopping board is best) & knead until you have a smooth dough. This will take at least 20 minutes of kneading.
    Wrap the pasta dough in clingfilm & leave in the fridge for at least an hour but overnight is best.
  • Now, the meatballs. Place all of the ingredients (apart from the flour) into a mixing bowl & mix by hand until fully combined, season generously with salt & pepper.
    Fry a small amount off to check the seasoning then leave in the fridge whilst you make the béchamel.
  • To make the béchamel, first place the milk, onion & bay leaf into a saucepan & heat until warm, take off the heat & leave to infuse for 20-30 minutes.
  • Meanwhile, place the butter into another saucepan & melt over a medium heat. Once melted, stir in the flour & cook for 2 minutes.
    Next, transfer the pan to a low heat & add a third of the milk to the roux (pass the milk into the pan through a sieve). Stir continuously (using a wooden spoon or a whisk) & once thickened add another third of milk. Keep cooking until thick then add the remaining milk.
  • Continue cooking over a low heat until the sauce is thick, smooth & no longer tastes like flour, this will take roughly 10-15 minutes. Stir in the parmesan, nutmeg & Dijon mustard.
    Season with salt & pepper then set aside to cool slightly.
  • Next, take the meatball mix out of the fridge & shape into meatballs the size of a large marble (around 10g in weight) then roll in the flour. You should get around 40 meatballs.
  • Heat a large frying pan over a high heat then add a good glug of vegetable oil. Once the oil is hot, fry the meatballs until golden brown all over (it’s best to fry the meatballs off in batches so not to over crowd the pan).
    Set the meatballs aside whilst you make the lasagne sheets.
  • Portion the pasta dough into 4 pieces then roll out one at a time with a pasta machine (go through each thickness twice & stop at the third to last thickness. On most machines this is no.7).
  • Cut the pasta into sheets roughly the same width of the dish you’ll build the lasagna in (you should get around 15-20 lasagne sheets in total) then dust with semolina & place onto a tray.
  • Next, bring a large saucepan of water to the boil & add a large pinch of salt. Blanch the lasagne sheets for 30 seconds (do this in batches) then immediately place into a ice bath & leave to cool.
    Once cool, transfer the pasta to a tray with a tea towel on & leave to dry.
  • Preheat your oven to 200°c/180°c fan.
  • Now to assemble the lasagne.
    Spread a large spoonful of ragu into the bottom of a 9” x 9” ovenproof dish (this stops the pasta sheets sticking to the baking dish, so make sure that the ragu covers the bottom of the dish completely).
    Next, add a layer of lasagne sheets then a thin layer of ragu, a couple spoonful’s of béchamel, 8 or so meatballs, a small handful of mozzarella pieces & a light sprinkling of parmesan.
    Repeat each layer 4 more times (pasta, ragu, béchamel, meatballs, cheese) then for the top do a layer of lasagne sheets with a generous layer of béchamel spread all over.
  • Cover the lasagna with foil then bake in the preheated oven for 30-45 minutes or until bubbling.
    Remove the foil from the lasagna then sprinkle the remaining parmesan over the top, turn the oven up to 220°c & bake for a further 15 minutes or until golden brown with crispy edges.
  • Leave the lasagna to stand for 20-30 minutes, cut into portions & serve. A simple salad goes well with this.

Notes

Cooking In An Aga.

Bake the foiled lasagna in the roasting oven on the bottom set of runners.
After removing the foil, move the lasagna up 2 sets of runners.
The recipe for the oxtail & bone marrow ragu can be found here. We only use half a batch for this lasagna but the rest will keep well in the freezer.
Once assembled, the lasagna can be stored in the fridge for up to 2 days before being baked.
When assembling the lasagna, make sure that the sauces cover the lasagna sheets evenly & completely.
Before serving, leave the lasagna to sit for 20-30 minutes. This will make portioning easier & the layers will stay together.

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