All-Day Lasagne

Preheat the oven to 160°C. Place a large frying pan over a high heat. Pour in the olive oil and sear the short rib on all sides, in batches if necessary, then leave to one side.
Peel the carrots, celery, garlic and onion, then use the Food Processor with the Knife Blade attachment for the Chef XL Sense to blitz them all to a coarse paste. Add the processed veg, rosemary leaves and tomato purée to a large oven-proof saucepan (that has a lid) along with olive oil and beef fat that escaped as you seared the ribs. Fry for 5 minutes, or until fragrant and softened, then splash in the white wine and boil to reduce by half.
Add in the chopped tomatoes and stock cube then heat the pan to a simmer. Add a lid and place it in the oven to braise for 3 hours, or until the short rib is tender. Shred the meat from the bone and skim off the excess fat. Whilst it is braising, you can make the other components.
Place the semolina, "00" flour and a big pinch of salt in the bowl of a Chef XL Sense Stand Mixer with the Dough Hook attachment, making a small well in the middle. Pour in the water and use the machine to knead the mixture for 10 minutes, or until it forms a smooth dough. Take the dough from the bowl and wrap it tightly in Cling Film before refrigerating for 30-45 minutes to allow it to rest.
When the pasta has rested, divide it in two to make it easier to work with and use the Chef XL Sense Stand Mixer with the Lasagne Roller attachment to progressively roll it to setting number 4 of 9. It may be necessary to use extra "00" flour to prevent sticking. Cut the pasta sheets to the same length as your final baking dish. At this point they can be dried if you are using them later, by leaving them laid out at room temperature.
Place a large saucepan over medium heat and add in the butter to melt. When it is gently foaming, pour in the flour and stir to make a paste. Continue to cook out the mixture, stirring frequently, for a minute or two until just going a light golden colour. Slowly pour in the milk little by little, stirring it into the paste and only adding more when the previous has been absorbed and the sauce is smooth again. When all the milk is incorporated, add in the bay leaves, nutmeg and plenty of black pepper. Remove it from the heat while you wait for the beef to finish.
Use the Food Processor attachment with the Fine Grating Disc to finely grate all 100g of the Parmesan, adding half into the white sauce along with the Taleggio to melt, and keeping the other half for layering later. Season the sauce to taste with salt.
Turn the oven up to 180°C. In a baking dish, spread a thin layer of the ragu on the bottom, followed by a layer of pasta and then cheese sauce. Repeat until the dish is full, finishing with a layer of cheese sauce and the extra grated Parmesan from earlier. Bake for 25-35 minutes or until the top is a dark golden brown and the sauce is bubbling. Leave to rest for 15 minutes before cutting out your portions and serving. Serves 8