Yes, you need a qualification in crazy to make this, or an undying love of fresh pasta. Maybe both. Regardless, it's definitely the kind of dish you make when you want to impress someone.
Take a deep breath, get a glass of wine, and get ready to romance your kitchen:
Sauce
1 14 oz. can flavoured tomatoes
1 28 oz. can diced tomatoes
2 Roma tomatoes, diced
1 small onion, minced
2 cloves garlic, crushed
1 tbsp vegetable oil
2 tbsp basalmic vinegar
.25 cup chicken stock
8 basil leaves
Heat oil to medium high and brown the onions and tomato. Add the garlic and cook down until soft. Add vinegar and stock, and cook until reduced. Add canned tomatoes and gently crush, reducing heat to low. Tear basil leaves into sauce and simmer until you are ready to assemble.
Meat Filling
1 lb ground beef
1 large carrot, diced
1 stalk celery, diced
1 onion, diced
1 clove garlic, diced
1 tbsp vegetable oil
1 tsp Italian seasoning
ln a medium high skillet, heat oil and add carrots and celery. After a couple minutes, add onion and garlic - cook until soft. Next, brown the beef until no longer pink, add seasoning and turn to low. Set aside.
Fresh Pasta Sheets
1 cup flour
1 large egg
3 tablespoons water
Make a well in the flour and crack the egg into it. With a fork, incorporate the flour, working to make a dough. Add water as needed, until dough is together but not sticky. Form into a ball, and let rest for 30 minutes. Roll dough into pasta sheets and let dry for 20 minutes.
This is a good time to clean up the mess. But,have some wine first. It helps.
Assembly
ln addition to the sauce, meat mix and pasta, you will need:
250 g fresh mozarella, sliced
.25 cup ricotta cheese
10 basil leaves
salt & pepper to taste
Preheat oven to 350F, and in a 8x10 baking dish, cover the bottom with a layer of sauce. Add a layer of pasta, then meat mix, ricotta and basil, then repeat. Place the mozzarella on the top layer, cover with foil, and bake for 45 minutes removing the foil for the last 15 minutes. Let the lasagna rest for 10 minutes before serving. Enjoy!
Take a deep breath, get a glass of wine, and get ready to romance your kitchen:
Sauce
1 14 oz. can flavoured tomatoes 1 28 oz. can diced tomatoes
2 Roma tomatoes, diced
1 small onion, minced
2 cloves garlic, crushed
1 tbsp vegetable oil
2 tbsp basalmic vinegar
.25 cup chicken stock
8 basil leaves
Heat oil to medium high and brown the onions and tomato. Add the garlic and cook down until soft. Add vinegar and stock, and cook until reduced. Add canned tomatoes and gently crush, reducing heat to low. Tear basil leaves into sauce and simmer until you are ready to assemble.
Meat Filling
1 lb ground beef
1 large carrot, diced
1 stalk celery, diced
1 onion, diced
1 clove garlic, diced
1 tbsp vegetable oil
1 tsp Italian seasoning
ln a medium high skillet, heat oil and add carrots and celery. After a couple minutes, add onion and garlic - cook until soft. Next, brown the beef until no longer pink, add seasoning and turn to low. Set aside.
Fresh Pasta Sheets
1 cup flour
1 large egg
3 tablespoons water
Make a well in the flour and crack the egg into it. With a fork, incorporate the flour, working to make a dough. Add water as needed, until dough is together but not sticky. Form into a ball, and let rest for 30 minutes. Roll dough into pasta sheets and let dry for 20 minutes.
This is a good time to clean up the mess. But,have some wine first. It helps.
Assembly
ln addition to the sauce, meat mix and pasta, you will need:
250 g fresh mozarella, sliced
.25 cup ricotta cheese
10 basil leaves
salt & pepper to taste
Preheat oven to 350F, and in a 8x10 baking dish, cover the bottom with a layer of sauce. Add a layer of pasta, then meat mix, ricotta and basil, then repeat. Place the mozzarella on the top layer, cover with foil, and bake for 45 minutes removing the foil for the last 15 minutes. Let the lasagna rest for 10 minutes before serving. Enjoy!
It looks delicious! Now I know why Jesse insists on having Mommies' pasta..:)
ReplyDeleteHi Carrie, you can definitely colour me impressed! I'm not sure I would invest this much time on lasagna (I'm from the dried pasta camp) but wow, this must be crazy delicious! So good to have you back in the blogosphere :)
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