Subj : St. Adam 03
To   : All
From : Dave Drum
Date : Sat May 15 2021 08:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adam's Lasagne w/Meatballs
 Categories: Beef, Pork, Herbs, Pasta, Cheese
      Yield: 8 Servings
 
    700 g  Veal mince
    300 g  Pork mince
      2 c  Grated parmesan cheese
      2 c  Fresh breadcrumbs
      2 lg Eggs lightly beaten
    1/2 c  Fine chopped parsley
    1/4 c  Fine chopped sage
           Salt & white pepper
      8    Sheets San Remo large
           - instant curly lasagna
    500 g  Bocconcini cheese; roughly
           - torn

MMMMM------------------------TOMATO SAUCE-----------------------------
      2 tb Extra-virgin olive oil
      1 lg Onion; fine chopped
      1 tb Crushed garlic
      2    Fresh bay leaves
      2 tb White wine
  1 3/8 kg (2 bottles) tomato passata
           Salt & pepper
 
  In a large mixing bowl, combine the beef and pork mince,
  1 cup parmesan, breadcrumbs, eggs, parsley and sage.
  Season with salt and pepper. Using your hands, mix until
  well combined.
  
  Roll heaped teaspoons of the mixture into small balls.
  Place the meatballs on a tray and refrigerate for 20-30
  minutes to firm up.
  
  Meanwhile, for the tomato sauce, heat the olive oil in a
  large saucepan over medium heat. Add the onion, garlic
  and bay leaves. Cook for 4-5 minutes until the onion
  softens, add the wine and allow to bubble for 30
  seconds. Add the tomato passata, stir to combine and
  bring to the boil. Reduce heat and simmer, partially
  covered, for 15-20 minutes until slightly thickened.
  Season with salt and pepper. Add the meatballs, one by
  one, into the simmering sauce.
  
  Cook for 15-20 minutes, gently shaking the saucepan from
  time to time, until the meatballs are just cooked
  through. Taste the sauce for seasoning and adjust if
  necessary.
  
  Set the oven @ 180ºC/360ºF.
  
  To assemble the lasagne, cover the base of a 32cm x 22cm
  oven proof dish with a thin layer of sauce and place 2
  sheets of pasta in the base. Spoon in 1/3 of the meat
  balls and top with some sauce. Sprinkle 1/4 each of the
  parmesan and bocconcini over the meatballs. Repeat with
  the remaining pasta, meatballs and cheese finishing with
  a final layer of pasta, sauce and cheese.
  
  Transfer to the oven and bake for 35 to 40 minutes until
  golden.
  
  Recipe by: Adam Swanson
  
  RECIPE FROM: https://origin.tenplay.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

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