Text 26195, 78 rader
Skriven 2012-06-17 04:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: 806 where's the beef
============================
 JW> It's easy to buy 100% beef bologna here (at a slightly higher price
 JW> than mixed meats bologna. One of them, Schneider's, actually has
 JW> some smoke and spice.

I'm sure I could get 100% beef bologna if I looked hard
enough, but decent-tasting might be less likely to find.

I prefer coarser-ground and more flavory sausages anyway,
along the line of salami. 

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Traditional Lasagne
 Categories: Italian, Pasta
   Servings: 4

    2/3    Recipe Egg Pasta or use 2
           -eggs and 1 1/3 cups flour
           OR 1/2 Lb dry lasagne
           -noodles
           BOLOGNESE SAUCE
      1    Onion
    1/2    Carrot
    1/2    Rib celery
      1    Clove garlic
      2 tb Butter
    1/2 lb Lean pork, ground
    1/3 c  Dry white wine
    1/3 c  Heavy cream
    1/8 ts Nutmeg, grated
      6    Fresh Italian plum tomatoes
           -(or 1 cup canned)
           Salt
           Pepper
           BECHAMEL SAUCE
      3 tb Butter
    1/4 c  Flour
      2 c  Milk
           Salt
           Pepper
    3/4 c  Parmesan cheese, grated

  PREPARATION:  Make the Egg Pasta dough.  Roll as thin as possible and cut
  into 2-inch wide stripe or approximately 4-inch squares.  Grate the
  Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and
  celery. Mince the garlic. Melt butter in saucepan over medium heat; add the
  pork and cook until it just loses its pink color, about 3 minutes. Add
  onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic;
  cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer
  until reduced by 1/2, about 15 minutes.  Add heavy cream and nutmeg; simmer
  until thickened, about 5 minutes.  Stir in tomatoes and their juice,
  breaking up with a wooden spoon.  Cover and simmer over low heat, stirring
  occasionally, for 2 hours.  Season with salt and pepper. For The Bechamel
  Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1
  minute.  Gradually whisk in the milk and bring to a boil, stirring
  constantly.  Reduce heat; season with salt and pepper. Simmer for 20
  minutes. Cook the pasta in a large pot of boiling, salted water until
  tender, about 3 minutes for fresh pasta.  Drain and refresh under cold
  water.  Pour a thin layer of Bolognese Sauce into bottom of baking dish.
  Arrange a layer of pasta on top.  Pour 1/3 of the Bolognese and then 1/3 of
  the Bechamel over pasta.  Sprinkle 1/4 cup Parmesan cheese.  Repeat for 2
  more layers, ending with the Parmesan cheese.  NOTE:  Lasagne can be made
  to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat
  oven to 400F.  Loosely cover lasagne with foil and bake until warmed
  through, about 20 minutes.  Remove foil and put lasagne under broiler until
  golden brown, about 5 minutes.  Let lasagne sit for 10 minutes before
  serving.

  Makes 4 servings.

  [COOKS  March-April 1988]

MMMMM


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)