Beef Brisket:

2 tbsp extra virgin olive oil

1.5kg beef brisket, trimmed and cut into 4 pieces

1 onion, finely chopped

3 cloves garlic, thinly sliced

250ml red wine

500ml beef stock

500ml water

750ml tomato passata

6 bay leaves

sea salt & cracked black pepper

Lasagne:

350g grated mozzarella

170g finely grated parmesan

960g fresh ricotta

180ml milk

350g instant dried lasagne sheets

1 slow-cooked beef brisket, heated through

2 tbsp extra virgin olive oil

For the brisket:
1. Preheat oven to 180°C.

2. Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.

3. Add the remaining oil, onion and garlic to the pan and cook, stirring for 4–5 minutes or until softened.

4. Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.

5. Cover with a tight-fitting lid, transfer to the oven and cook for 3 hours or until very tender, turning half way through.

6. Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat.

7. Return the beef to the sauce and stir to combine.

For the lasagne:
1. Place the mozzarella, 80g of the parmesan, the ricotta and milk in a large bowl and mix to combine. Set aside.

2. Spread the base of a lightly greased 20cm x 30cm oven proof dish with a thin layer of beef then a layer of lasagne sheets. Top with one-third of the beef and a second layer of lasagne sheets. Top with one-third of the cheese mixture.

3. Repeat the layering twice more using the remaining lasagne sheets, beef and cheese mixture.

4. Sprinkle the top layer of cheese mixture with the remaining parmesan and drizzle with the oil.

5. Place the dish on an oven tray and bake for 35–40 minutes or until golden brown and cooked through.