Pork and beef Short Rib Lasagna

You want to get pork and beef shortribs. Maybe half a kilo of each. Marinade in 1/4 cup worcestershire sauce, 1.5 cups cola, 1 cup beef stock, about 5 tablespoons bbq sauce, about 5 tablespoons malt vinegar, 1-2 tablespoons soy sauce, 3-4 tablespoons english/dijon/wholegrain mustard. Spices to cover the ribs are first though 200 g ish brown sugar, 1/2 teaspoon allspice, heaped teaspoon of nutmeg, cinammon, paprika and dried herbs 3/4 teaspoon of cumin. Spice rub all over the ribs including a liberal amount of salt and pepper over every rib. In fridge for 3-4 hours. Roast for about 1/2 hr at 200 in a little vegetable oil. Once the ribs are roasted put ribs in slow cooker for 8 hours slow cook. Top up with water to cover the ribs if necessary. Break up the meat and chop finely when done. Store in fridge. Cheese sauce: 5 or so teaspoons of flour start it off in large pan on medium heat just to heat up the flour a little and get some light colour on it. Add 200-250 grams of butter. Stir for about a  minutes on medium heat. Slowly add about a litre of milk. Everytime milk enters the pan stir the mix and get it smooth stir with a whisk or use a stick blender to smooth the mixture. Milk at about 150 mls at a time, repeat the process until all of it is in there. Now add cheese. A few pinches of nutmeg. Salt and pepper. About a cup of tasty cheese. 1/2 cup of ricotta cheese. 1/4 cup of goood italian parmesan. Keep strirring the mix after all the mix is in until thick yet smooth. Will take 15 minutes or so. Keep stirring on a higher heat if you are stirring the mix vigourously. Tomato Sauce: 1 onion chopped finely, 1 medium carrot chopped finely, 4 cloves garlic chopped finely, 1-2 long stalks celery chopped finely. 2 cans of tomatoes, 2 tablespoons tomato paste, 1/4 teaspoon nutmeg, 1/4 teaspoon cinammon, lots of salt and pepper to taste, 1 tablespoon mixed herbs, a cup of passata, 1 cup vegetable stock/chicken stock, 1 tablespoon butter, a few tablespoons malt vinegar and worcestershire sauce. First off for tomato sauce add onion, garlic, carrot, celery to the pan. Fry off in vegetable oil on medium heat/flame. Until a light brown colour on the mix. Add the rest of wet ingredients to the pan. Bring to boil. Simmer for about 25 after the mix is brought to the boil. Now the hard work is done the lasagna can be assembled. In a large baking pan/tray lightly spray some oil and cover the bottom layer with baking paper. First layer shortrib meat mixture. Cover with dry lasagna sheets. Next layer. Tomato sauce on top of lasagna 'sheet', then meat sauce on top, and cheese sauce on top of that. Fresh grated tasty cheese on the end of the each layer before you put more sheets down. Repeat the layers to the top. When you get to the top layer make sure you finish with cheese sauce and cheese only no more pasta. Then into the oven for 45-50 minutes at 180 degrees. Convert all temperatures into farenheit as we use celsius where i am. Feeds the whole family. This is a pain to make with a lot of steps, but all these steps aren't very hard to pull together and you will have lots of leftovers for the next weeks school lunches. And it tastes amazing. More positive reviews means i can post more delicious recipes. Thank you