Blanch the pasta sheets

• Bring a large pot of water to a boil.
• Cook the pasta sheets in the boiling water for about 30 seconds.
• Drain and set aside.

Build the beef sauce

• Cook the beef with the vegetables, tomato paste, black pepper, thyme, rosemary and the red bell pepper.
• Stir to cover everything with the sauce.

Braise the short rib

• Cover the short rib with the sauce.
• Cover the pan with aluminum foil.
• Cook it for 4 hours in the oven.

Cook the ground beef filling

• Pass the boneless short rib through a grinder.
• Add the chopped beef, onion, carrots, garlic, peppers, black pepper, tomato paste, Italian wine and tomato.
• Let it cook for about 1 hour.

Add the braised short rib

• Add the braised short rib to the filling.
• Keep all the rich liquid with its gelatin and fat, scraping it up so nothing is lost.

Make the truffle béchamel

• Start with butter, flour and milk.
• Bring the béchamel to a boil until it starts to get thicker.
• Add the fresh truffle and the truffle cheese from Italy.

Build the lasagna

• Start with the truffle béchamel spread in the dish.
• Layer the pasta sheets, the short rib filling and the Parmesan cheese.
• Repeat until you reach the 40th layer.

Chill and cut

• Finish the last layer with the truffle cheese.
• Place in the fridge to set.
• Cut the lasagna and count the layers.

Bake

• Bake the lasagna.
• After 15 minutes it is ready to go.

Plate and serve

• Plate a slice of lasagna.
• Add a little bit of the cheese and a little bit of the chive.
• Finish with more truffle and serve.