MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lasagna
 Categories: Beef, Wine, Pasta, Cheese, Pork
      Yield: 8 Servings

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

MMMMM--------------------------LASAGNA-------------------------------
     15 oz Ricotta cheese
      2 lg Eggs
      2 c  Pecorino-Romano;
           - fresh grated
    1/2 c  Parsley; chopped
      1 lb Mozzarella; grated
     16    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 @ 350 F/175 C. 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 9x12" lasagna pan. Cover with a layer of
  noodles. Spoon more sauce on top, then add 1/3rd of the meat and
  1/3rd 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.

  Recipe by Regina Schrambling

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

  Uncle Dirty Dave's Archives

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