Directions

• Prepare and Sear the Short Ribs
  Pat the short ribs completely dry to ensure proper browning. Season them generously with salt and black pepper. Heat a large Dutch oven over medium heat and add avocado oil. Once the oil is hot, sear the short ribs for 2–3 minutes per side until deeply caramelized. Remove the ribs and set aside.
• Build the Sauce Base
  Add diced onions directly into the same pot, seasoning with salt and pepper. Sauté for 2–3 minutes until tender, allowing them to loosen the browned bits from the bottom of the pot. Add the garlic and cook for about 30 seconds, just until fragrant.
• Deglaze and Add Tomatoes
  Pour in the white wine and let it reduce by about half, concentrating the flavor. Add crushed tomatoes, then rinse the can with a small amount of cold water and add it to the pot. Crush the San Marzano tomatoes by hand and add them along with the reserved tomato water.
• Season and Braise
  Season the sauce with kosher salt, black pepper, dried parsley, and dried oregano. Nestle the short ribs back into the sauce, cover, and transfer to a 350°F (175°C) oven. Braise for 2 to 2½ hours until the short ribs are extremely tender.
• Make the Pasta Dough
  Combine all-purpose flour and semolina flour with a pinch of salt. Pulse briefly, then slowly add ice water until the dough forms a ball. Shape into a disc, lightly coat with olive oil, and let rest at room temperature for 30 minutes.
• Roll and Cut the Lasagna Noodles
  Divide the rested dough into eight portions. Roll each portion into thin sheets, reaching a pasta machine setting of 5 or 6. Measure and cut the sheets to fit your baking dish, then place them on parchment paper and keep covered.
• Prepare the Ricotta Filling
  In a bowl, combine ricotta cheese with one egg, chopped Italian flat-leaf parsley, freshly grated nutmeg, kosher salt, and black pepper. Mix until smooth and well combined.
• Assemble the Lasagna
  Bring a large pot of well-salted water to a boil. Cook the pasta sheets in batches for about 30 seconds, then lightly blot dry. Spread a thin layer of sauce in the baking dish, layer the noodles, add ragù, ricotta mixture, and repeat until finished.
• Add Cheese and Bake
  Top the final layer with freshly grated Parmigiano Reggiano and mozzarella. Bake at 350°F (175°C) for 40 minutes until bubbly and golden.
• Rest and Serve
  Remove from the oven and garnish with fresh oregano. Let the lasagna rest for 20–25 minutes before slicing to ensure clean, structured layers.