LASAGNA WITH MEAT SAUCE
Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees.
- Meat Sauce: Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
- Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Assembly: Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of meat and cheese mixtures between noodles twice more. Spread 2 cups meat sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
- Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.
ITALIAN MEAT SAUCE FOR PASTA OR LASAGNA
This is loosely based on Lydia Bastianich's recipe and is spectacular. This is an authentic "gravy" for pasta. Rich and robust. We add hot pepper flakes to taste.
Provided by Vicki in CT
Categories Pork
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook sausage until browned. Drain well and set aside.
- Using the same pan heat olive oil. Cook onion and garlic until softened. Add marrow bones. Cook 5-10 minutes turning often.
- Add wine and stir well scraping bottom of pan. Cook until mostly evaporated.
- Add remaining ingredients with cooked sausage. Cook for several hours uncovered adding water if needed. It should be a deep brick color. Discard bones.
- Serve with favorite pasta.
- Note: You should use quality Italian sausage from your local butcher for optimal flavor.
Nutrition Facts : Calories 354.9, Fat 24.5, SaturatedFat 7.4, Cholesterol 38.8, Sodium 903.8, Carbohydrate 16.3, Fiber 3.5, Sugar 8, Protein 15.6
ITALIAN MEAT SAUCE
Because it has ground meat, it is called Bolognese sauce. You can use any combination of ground meat and can serve it over any type of pasta or rice. It is great with lasagna. This will take close to three hours total, so prepare yourself! Makes enough for one large lasagne or 16 servings.
Provided by JaLee
Categories European
Time 3h15m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Place the onions, carrots, celery, and salt pork (if using) in a food processor and process to a fine paste. In a heated skillet with olive oil, brown this combination.
- Add the ground meat to the skillet and brown.
- Once the meat is browned, add the wine and cook to evaporate it.
- Add the salt, black pepper, tomatoes, tomato paste, and water. Bring to a boil and lower the heat to simmer for 2 hours covered. Stir from the bottom every 20 minutes. Be careful that the heat is not too high - it will burn.
- Uncover and simmer 1 more hour.
- Enjoy!
Nutrition Facts : Calories 271.9, Fat 16.4, SaturatedFat 5.6, Cholesterol 53, Sodium 1155.7, Carbohydrate 12.8, Fiber 3.3, Sugar 7.5, Protein 15.8
MEAT SAUCE FOR PASTA
"I freeze a batch of this chunky sauce when I know I'll be entertaining weekend guests," says Alberta McKay of Bartlesville, Oklahoma. "It easily defrosts and reheats for a hearty meal in no time."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield About 14 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. , Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions., To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over pasta.
Nutrition Facts : Calories 128 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 773mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
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