Three Meat Lasagne with Handmade Pasta and Crème Fraîche

I won’t lie, this started out as an attempt at a 1 hour lasagne. I feel there’s a market for that. And while I considerably missed that target, the end result of 2 hours wasn’t too shabby, considering the pasta had to be made from scratch and rolled out. But using crème fraîche instead of making a béchamel sauce really does save time. I reckon if you used dry lasagne sheets, pre-boiled, you could potentially have this on the table in an hour and a half. But then you’d be reading a different recipe, on a different blog, wouldn’t you? As for me, I’ve a reputation to uphold.

I call it… Fraîche Lasagne. It’s a pun, see? ‘Cause it’s made with fresh pasta sheets. But it’s also made with crème fraîche. See? Do you get it? It’s GENIUS!

I’ve got chills. Really. Now just tell me what to do.

Slow Braised Oxtail Ragù with Fresh Pappardelle

Oxtail is probably the most over-looked cut of beef. Which is just how I like it, because that keeps the price down. You do need to slow cook it, but the result is an incredibly rich, sticky, tender meat with fat that melts in the mouth like only the best steaks. Drool-inducingly good.

Now, as a heads-up I should say that this meal takes 5-6 hours to prepare. The vast majority of that is just cooking time, with little-to-no input required. But that doesn’t sound very impressive, so let’s put the ridiculous back in this blog and use some of that time to make our own fresh pasta from scratch.

What? You got something better to do? (Spoiler, you don’t. This is one of tastiest things you’ll ever put in your mouth)

I’ll be the judge of that. Recipe me.