Text 15295, 82 rader
Skriven 2011-09-04 05:49:00 av Dave Drum (1:124/311)
Ärende: TVFN 267
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Lasagna
 Categories: Pasta, Beef, Pork, Wine
      Yield: 8 servings
 
      2 lb Dried lasagna noodles
           Extra-virgin olive oil
      2 lb Ground beef
      2 lb Ground Italian sausage
      1    Onion; chopped
      2 cl Garlic; sliced
      3    Carrots; chopped
      2    Ribs celery; chopped
      2 tb Chopped fresh basil
    1/4 c  Fine chopped Italian
           - flat-leaf parsley
      1 tb Chopped oregano leaves
      2 tb All-purpose flour
      2 c  Red wine
     28 oz Can tomatoes
      3 tb Heavy cream
      1 ts Ground cinnamon
      2 qt Ricotta cheese
      2    Eggs; lightly beaten
    1/2 c  Grated Parmesan
           Kosher salt & fresh ground
           - pepper
      1 lb Mozzarella cheese; shredded
           Grated Parmesan &
           - mozzarella; for topping
 
  Recipe courtesy Tyler Florence
  
  Preheat oven to 350øF/175øC.
  
  Cook the lasagna noodles in plenty of boiling salted water
  until pliable and barely tender, about 10 minutes. Stir
  with a wooden spoon to prevent sticking. Drain the noodles
  thoroughly and coat with olive oil to keep them moist and
  easy to work with.
  
  Coat a large skillet with olive oil, add beef and sausage
  and brown until no longer pink, about 10 minutes. Season
  with salt and pepper. In a food processor, combine the
  onion, carrots, celery, garlic, basil, parsley, an oregano.
  Process until pureed, add to the pan with the ground meat
  and stir to combine. Stir in the flour. Add the wine and
  cook until it has reduced by half. Stir in the tomatoes
  and add the heavy cream and the cinnamon.
  
  In a mixing bowl, combine ricotta and the parmesan. Stir
  in the eggs and season with salt and pepper.
  
  To assemble the lasagna: Coat the bottom of a deep 13 by
  9-inch pan with olive oil. Arrange 4 noodles lengthwise
  in a slightly overlapping layer on the sauce. Then, line
  each end of the pan with a lasagna noodle. This forms a
  collar that holds in the corners. Dollop 1/2 of the ricotta
  mixture over the pasta, spread to the edges with a spatula.
  Spread 1/2 of the meat mixture over the ricotta. Sprinkle
  1/2 of the mozzarella on top of the ricotta. Top with a
  ladle full of sauce, spread evenly. Repeat with the next
  layer of noodles, ricotta, sauce, and cheeses. Top last
  layer with noodles, sauce, shredded mozzarella and Parmesan.
  
  Tap the pan to force out air bubbles. Bake for 1 hour.
  Remove from oven. Let lasagna rest for 30 minutes so the
  noodles will settle and cut easily. Cut into 2-inch squares
  and serve.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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