Saturday, January 29, 2005


Comfort food...mmmmm

This is a recipe from the New York Times Cookbook and it's so yummy.

1/2 pound Italian sausage
1/2 cup of water

1 lb. ground beef
2 beaten eggs
4 Tbsp chopped parsley
salt and freshly ground pepper 1/4 cup fresh breadcrumbs

1 Tbsp + 1/4 cup grated Parmagiano cheese

5 cups tomato sauce preferably homemade (see below)
1 lb. ricotta cheese
3 9 x 13 sheets fresh pasta dough cut for Lasagne
- OR -
9 wide Lasagne noodles

2 Tbsp olive oil
1 lb grated mozzarella cheese

Firstly, I recommend always using the good stuff -- full fat ricotta (not that low fat stuff), high quality meat, and real parmagiano and mozzarella cheese. You can get by with ingredients like the pre-shredded mozzarella, but it won't taste as good -- trust me.

Prick the suasages all over witha fork and place ina frying pan with the water. Cover and bring to a boil, cooking for 10 minutes. Uncover, prick the sausages all over again and then cook til the water evaporates, turning the sausages brownb. Drain on paper towels.

Combine the ground beef, 1 Tbsp of beaten eggs, 2 Tbsp of Parsley, salt, pepper, 1 Tbsp of Parmagiano cheese and breadcrumbs in a bowl.Mix well and form 2 inch meatballs.

Brown the meatballs on all sides in the same skillet as the sausage.

Add the meatballs and sausage to the tomato sauce and simmer for 1 hour.

In a bowl, combine the ricotta and remaining eggs and parsley.

Remove the sausages fromt he tomato sauce and slice into thin rounds. Remove the meatballs and cut into quarters then slice into thin pieces.

Preheat over to 350F.

Cook the lasagne in boiling salted water until barely tender. Rinse in cold water to stop cooking. and toss with olive oilt o keep from sticking.

In a 9 x 13 glass baking dish assemble the following layers:
- a thin layer of tomato sauce
- one layer of lasagne noodles
- all the ricotta mixture
- one layer of lasagne noodles
- half the mozzarella
- sausage and meatball slices
- enough tomato sauce to cover
- another layer of lasagne noodles
- more mozzarella and parmagiano cheese sprinkled on top.

Cover the baking dish tightly with tinfoil and bake for 45 minutes.
Uncover and cook another 15 minutes.

Remove from over and let stand for 30 minutes before cutting.

This recipe can be nicely frozen when it's assembled and covered with foil. To heat, leave wrapped, do not defrost, butrather baked from the frozen state for 2 1/2 hours at 350F.

1 Tbsp olive oil
1 cup finely chopped onions
2 minced garlic cloves
2 cups canned crushed tomatoes (San Marzanos are yummy)
2 Tbsp tomato paste
1 Tbsp chopped basil
1 tspsalt
1 tsp sugar
1 tsp dried oregano
Freshly ground pepper

Heat the oil and saute onions til lightly brown. Add the garlic and cook another minute. Add the remaining ingredients, stirring well, and then alllow to simmer for 30 minutes.

No comments: