• Hard Times Recipes - 16

    From Dave Drum@1:320/219 to All on Fri Oct 17 19:42:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lasagna
    Categories: Beef, Wine, Pasta, Cheese, Pork
    Yield: 9 servings

    MMMMM---------------------------SAUCE--------------------------------
    1 c Extra virgin olive oil
    2 md Red onions, finely diced
    2 lg Cloves minced garlic
    8 oz Pancetta, diced
    Salt & fresh ground pepper
    1 1/2 c Good red wine, preferably
    - Italian
    56 oz (2 cans) Italian plum
    - tomatoes
    3 tb Tomato paste
    12 oz Ground sirloin
    1/4 c Fresh grated pecorino-Romano
    2 lg Eggs
    10 Sprigs fresh parsley; leaves
    - only, washed & dried
    2 lg Whole cloves garlic
    1/2 c Flour
    1 lb Italian sausage, a mix of
    - hot and sweet

    MMMMM--------------------------LASAGNA-------------------------------
    15 oz Container ricotta cheese
    2 lg Eggs
    2 c Fresh grated pecorino-Romano
    1/2 c Chopped parsley
    1 lb Mozzarella, grated
    16 Sheets fresh lasagna noodles
    - preferably Antica Pasteria

    For the sauce, heat 1/2 cup oil in a large heavy Dutch
    oven or kettle over low heat. Add the onions, minced
    garlic and pancetta, and cook, stirring, for 10 minutes,
    until the onions are wilted. Season liberally with salt
    and pepper. Raise heat slightly, add the wine and cook
    until it is mostly reduced, about 20 minutes. Crush the
    tomatoes into the pan, and add their juice. Add the
    tomato paste and 2 cups lukewarm water. Simmer for 1
    hour.

    Combine the sirloin, cheese and eggs in a large bowl.
    Chop the parsley with the whole garlic until fine, then
    stir into the beef mixture. Season lavishly with salt
    and pepper. Using your hands, mix until all the
    ingredients are well blended. Shape into meatballs and
    set aside.

    Heat the remaining oil in a large skillet over
    medium-high heat. Dust the meatballs lightly with flour,
    shaking off excess, and lay into the hot oil. Brown the
    meatballs on all sides (do not cook through) and
    transfer to the sauce.

    In a clean skillet, brown the sausages over medium-high
    heat. Transfer to the sauce. Simmer 1 1/2 hours.

    Set the oven @ 350ºF/175ºC. In a large bowl, combine the
    ricotta, eggs, pecorino Romano, parsley and all but 1
    cup of the mozzarella. Season well with salt and pepper.
    Mix thoroughly.

    Remove the meatballs and sausage from the sauce, and set
    aside to cool slightly, then chop coarsely. Spoon a
    thick layer of sauce into the bottom of a 9-by-12-inch
    lasagna pan. Cover with a layer of noodles. Spoon more
    sauce on top, then add a third of the meat and a third
    of the cheese mixture. Repeat for 2 more layers, using
    all the meat and cheese. Top with a layer of noodles,
    and cover with the remaining sauce. Sprinkle reserved
    mozzarella evenly over the top. Bake 30 minutes. Let
    stand 10 minutes before serving.

    By: Regina Schrambling

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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