Wednesday, August 15, 2012

My Meat Sauces for Spaghetti or Lasagna

YEARS ago...and I do mean years ago, I began using this recipe for my friends and family. Jeremy's birthday dinner requested Lasagna and Jill's birthday dinner requested "Basketti".

My sauce:
1-1/2 lbs. ground chuck
1 lb. hot bulk sausage
1 cup chopped onion
1 cup chopped green bell pepper
3-4 cloves garlic, minced

1 heaping teaspoon each of:
salt
fresh ground pepper
oregano leaves
sweet basil leaves
parsley flakes
dark brown sugar

2 (6 oz.) cans tomato paste
3 cups water
Brown meats and drain, add onions, peppers and garlic. Saute for 5 minutes. Add remaining ingredients and bring to boil. Reduce to simmer and cook 30-40 minutes.

I use the same sauce for Spaghetti or Lasagna

Lasagna

1 box lasagna noodles (cooked or uncooked)
1 recipe of sauce1 package sliced provolone
1 large container Ricotta cheese
1 large package shredded Mozzarella
1 to 1-1/2 cups shredded Parmesan

layer:
saucenoodles
Provolone
Ricotta
Mozzarella
Repeat 2-3 additional layers in 13x9 pan; ending with sauce layer. Sprinkle with Parmesan Cheese. Cover with Plastic film and foil. Bake at 350 for 45 minutes (30 minutes if lasagna noodles are precooked). Uncover and bake 10-15 minutes. Let stand for 10 minutes before serving.

A more recent sauce that I have been making:

2-1/4 lbs. ground chuck, browned & drained
1 red onion, chopped
1 bell pepper, chopped
1 Tbsp. minced garlic
1/2 cup Pinot Noir
2 Tbsp. tomato paste
1 large can San Marzano tomatoes (hand crushed)
1 Tbsp. Perfect Pinch Italian seasoning
1 tsp crushed red pepper
1 tsp. salt
1 tsp. black pepper
1 Tbsp. brown sugar
1/4 cup basil pesto

Saute meat, onion, pepper & garlic. Deglaze with wine. Add remaining ingredients. Simmer 20-30 minutes. Serve over your favorite pasta. Garnish with Parmesan, Parmigiano Reggiano, Pecorino or your favorite cheese.

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