Barton's Real G. Lasagna Recipe

Season and Brown

Pat oxtail pieces dry. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust pieces with 1 tbs flour. Heat 2 tbs olive oil in a large Dutch oven over medium-high heat. Sear oxtail in batches, about 3–4 minutes per side, until deeply browned. Transfer browned oxtail to a plate.

Sauté Mirepoix and Aromatics

Reduce heat to medium, add chopped onion, carrot, and celery (about 1 cup each) to the pot. Sauté until softened and beginning to caramelize, about 8–10 minutes. Add 5 minced garlic cloves and 3 tbs tomato paste; cook 2–3 minutes until fragrant and tomato paste darkens.

Deglaze and Braise

Pour in 1 cup dry red wine to deglaze, scraping browned bits from the bottom. Let wine reduce by half (3–5 minutes). Return oxtail to the pot. Add 4 cups beef stock, 1 cup crushed tomatoes, 2 bay leaves, 3 sprigs thyme, 1 sprig rosemary, 1 tsp brown sugar, and 1 tsp red pepper flakes. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven or reduce to low and simmer on stovetop. Braise gently until meat is fall-off-the-bone tender, about 3 to 3.5 hours.

Shred and Reduce Ragout

Remove oxtail pieces and strain the braising liquid into a saucepan, discarding bay and woody stems. When cool enough to handle, pick meat from the bones and shred, discarding excess fat. Skim fat from chilled braising liquid if necessary. Reduce the strained liquid over medium-high heat until slightly thickened (about 15–20 minutes). Return shredded meat to the reduced sauce, adjust seasoning with salt and pepper, and simmer 5 minutes to marry flavors. The ragout should be rich, spoonable, and not soupy.

In a medium saucepan, heat 2 tbs olive oil over medium heat. Add 3 sliced garlic cloves and 1/2 cup finely chopped onion and sauté until translucent, about 3–4 minutes. Add 28 oz crushed tomatoes and 1 tbs tomato paste, stir to combine. Add 1/2 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 20–25 minutes until slightly thickened.

Remove from heat and stir in 1 cup chopped fresh basil and 1 tbs extra-virgin olive oil. Taste and adjust seasoning. Keep warm until assembly.

In a food processor or using an electric mixer, combine 2 cups whole milk ricotta, 1/2 cup mascarpone (if using), 2 tbs lemon zest, 1 tbs lemon juice, 1 minced garlic clove, 1/2 cup finely grated Parmesan, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tbs extra-virgin olive oil. Blend or whip until very smooth and airy, about 1–2 minutes. Scrape into a bowl and refrigerate until ready to assemble.

Preheat oven to 375°F (190°C). Spread a thin layer (about 1 cup) of the house basil-tomato sauce on the bottom of a 9x13-inch baking dish to prevent sticking.

Layering: Place 3 oven-ready lasagna noodles in a single layer over the sauce (adjust number to fit your dish). Spread one-third of the whipped lemon ricotta (about 3/4 cup) evenly over the noodles. Spoon one-third of the braised oxtail ragout (about 1 1/4 to 1 1/2 cups) over the ricotta. Spoon 3/4 cup house basil-tomato sauce over the meat. Sprinkle 3/4 cup shredded mozzarella and 2–3 tbs grated parmesan.

Repeat the layers two more times (noodles → ricotta → ragout → sauce → cheeses), finishing with a top layer of noodles covered with remaining sauce and the final 3/4–1 cup mozzarella and remaining parmesan. Brush the edges of the top noodles with 2 tbs melted butter to help browning.

Cover the dish with foil (tent foil to prevent cheese sticking) and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is golden and bubbly and edges are bubbling. Let rest 15 minutes before slicing so the lasagna sets.

Preheat oven to 350°F (175°C) if reheating rolls or to warm store-bought rolls. In a small bowl, combine 4 tbs softened butter, 2 minced garlic cloves, 2 tbs grated parmesan, 2 tbs chopped parsley, and 1/4 tsp salt. Toss or brush this mixture over the tops of 8 rolls.

Place rolls on a baking sheet and bake for 8–10 minutes until butter is melted and tops are golden. If using pre-baked chilled rolls, bake 12–15 minutes until heated through. Remove and keep warm.

Spoon a little extra house basil-tomato sauce on serving plates. Place a slice of lasagna on each plate, drizzle with 1 tbs extra-virgin olive oil, and garnish with fresh basil leaves. Serve garlic Parmesan rolls alongside.