100 layer lasagna

Split the flour, eggs, olive oil and kosher salt between two food processors and pulse each to almost a ball stage.

Turn the dough out onto a floured surface and knead about 10 minutes until smooth.

Wrap the dough balls and rest them in the fridge; repeat the whole mix for a second pair.

Peel and roughly chop the carrots, trim and chop the celery, then blitz carrots in one food processor and celery in the other until broken down.

Skin and halve the onions, blitz them with the garlic cloves to a paste, and combine all the vegetables in one mixing bowl.

Melt two sticks of butter in the largest dutch oven, add all the vegetables and cook until softened.

In a large roasting tray, render the diced pancetta until crispy, then add the ground beef and ground pork and break up the lumps until coloured.

Divide the meat between two stainless steel pans for more surface area, blot off excess fat with paper towels, and brown until crisp on all sides.

Add six cans of tomato paste to the browned meat and cook down. Deglaze the emptied pan with one bottle of red wine and pour the other bottle into the meat.

Cook off the wine, then combine the meat with the vegetables, dividing between two vessels.

Add 4 cups of milk and 4 cups of stock across the two batches, take off the heat and transfer the wok batch to an oven-safe pot.

Add 9 cans of pureed tomatoes across both batches and 4 tablespoons of brown sugar per batch.

Bake the meat sauce at 350F for 2 to 3 hours until bubbly.

For the bechamel, melt and brown two sticks of butter in a large pot.

Stir in one cup of flour and cook out the raw flour taste to form a roux.

Add one gallon of whole milk a little at a time, working out the lumps before adding more.

Bring the sauce to a simmer to thicken.

Season with grated fresh nutmeg, a tablespoon of ground pepper and a tablespoon of salt.

Quarter each dough ball. Roll from the thickest setting to setting two, fold the sheet over itself and re-laminate from setting one, then roll down to setting eight.

Trim the sheets to the length of the hotel pan; the rolling and trimming takes about two hours.

Boil the fresh sheets about one minute each in three pans of salted boiling water.

Oil the sides of the hotel pan and line it with parchment.

Layer pasta, a thin spread of meat sauce, then dollops of bechamel smoothed out, and repeat.

From about layer 15, grate parmesan over each bechamel layer.

When the fresh pasta ran out at 88 layers, boil boxed dry lasagna noodles and continue to 100 layers.

Mix the remaining bechamel with grated parmesan and spread it as the top layer.

Bake at 325F on convection about three hours. Convection left on the whole time charred the top layer.

Cover and seal the pan and chill overnight.

Cut off the burnt top layer, invert the lasagna out of the pan and trim the sides square.

Cut a 1 inch thick slice and trim to a portion size.

Sear the slice in a pan with a little butter on both sides until crisp and caramelized.

Plate on a pool of leftover meat sauce and finish with grated pecorino romano and chopped parsley.