The Gentleman Gourmand

sharing the best food around

Month: August 2014

A smattering of recent food photos


The best damn lasagna in the world

This is the most outrageous and delicious lasagna you’ll ever make.

Does it take a few hours?


Do you make meatballs from scratch just to cut them and throw ’em back in the sauce?


Is it worth it?

Damn right.

I love this lasagna. It’s amazing for parties, family meals or even just to stash in the freezer for cold winter nights. It’s a hell of a lot of work but it’s always worth it.


If you shop at Whole Foods, this lasagna is going to be obscenely expensive.

Don’t expect to eat it for dinner if you start any later than 3PM.

Also don’t cheap out on the wine – buy two bottles and drink the rest.

Adapted from the NY Times Cookbook recipe as seen on the Peninsula Clarion.

cook it yourself:

olive oil
2 28-ounce cans Italian plum tomatoes
3 Tbsps tomato paste
1/2 cup all-purpose flour
2 medium red onions
finely diced
4 large cloves garlic
2 minced
2 whole
1 bunch flat-leaf parsley
all washed & dried
1/2 cup chopped
10 springs, leaves only
½# ¼” sliced pancetta
diced ¼” cubes
¾# ground sirloin
1/2# hot Italian sausage
1/2# sweet Italian sausage
4 large eggs (or 2L & 2XL)
2C Pecorino Romano
freshly grated
15oz ricotta cheese
1# mozzarella, grated
1 1/2 cups dry red wine, preferably Italian

prep sauce starter

  • dice 2 red onions
  • mince 2 clove garlic
  • cube all pancetta into ¼” cubes

start cooking sauce in a heavy pot over medium low

  • add ½C olive oil
  • add onion, garlic, pancetta, s&p

cook 10m, stirring

  • add 1½C red wine

cook 20m, stirring occasionally

  • add 56oz canned tomatoes w/ juice, 3T tomato paste, 2C water

turn heat to low & simmer 1h [set timer for 40m to start frying meatballs] (stir and crush tomatoes as needed)

prep cheese in a large bowl

  • add 15oz ricotta
  • add 2 eggs
  • add 2C grated pecorino romano
  • add ½C minced parsley
  • add 1#-1C grated mozzerella (SAVE ONE CUP)
  • add season with s&p and mix thoroughly

cook sausages in a heavy skillet until browned

prep meatballs in a large bowl

  • add ¾# ground sirloin
  • add ¼C grated pecorino romano
  • add 2 eggs
  • add 2 cloves minced garlic
  • add 10 sprigs chopped parsley leaves
  • add s&p

shape meatballs

roll meatballs in ½C flour, dust off excess

cook meatballs the heavy skillet from the sausages over med-high heat

  • add ½C olive oil

fry meatballs just barely browned (don’t cook fully)

transfer cooked meatballs to sauce

brown sausages and transfer to sauce

simmer 90m (stirring occasionally)

heat oven to 350deg

remove the meatballs and sausage and coarsely chop

season sauce with s&p to taste and reduce further if needed

assemble lasagna in 9×12 pan or multiple small pans

  • add 1/7 sauce
  • add layer of pasta
  • add 1/7 sauce
  • add 1/3 chopped meat
  • add 1/3 cheese mixture, crumbled
  • add 1/7 sauce
  • add layer of pasta
  • add 1/7 sauce
  • add 1/3 chopped meat
  • add 1/3 cheese mixture, crumbled
  • add 1/7 sauce
  • add layer of pasta
  • add 1/3 chopped meat
  • add 1/3 cheese mixture, crumbled
  • add 1/7 sauce
  • add layer of pasta
  • add 1/7 sauce
  • add remaining 1C shredded mozzarella

bake @ 350F for 30-40 minutes. Let stand for 10 minutes before serving.

Serves 6 hungry folks or could be split amongst 10 as part of a larger meal.

Reheat leftovers for 45-60m at 350F

who got to eat this one?

  • Andrew B.
  • Beth G.
  • Elena G.
  • Alex S.
  • Megan P.
  • Katie A.
  • Ned M.

Want some of the next one? Sign up here:

And we’re back!


hashbrown sandwich heaven

your only hope is to eat the first one in 3 bites.

After a multi-year hiatus, the gentleman gourmand is back in action!

Expect to see recipes, videos and reviews in the near future…

For now, lust over this double hashbrown sandwich.

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