Month: August 2014
This is the most outrageous and delicious lasagna you’ll ever make.
Does it take a few hours?
Yes.
Do you make meatballs from scratch just to cut them and throw ’em back in the sauce?
Yep.
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.
Notes:
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:
pantry: olive oil salt pepper 2 28-ounce cans Italian plum tomatoes 3 Tbsps tomato paste 1/2 cup all-purpose flour | produce: 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 |
butcher: ½# ¼” sliced pancetta diced ¼” cubes ¾# ground sirloin 1/2# hot Italian sausage 1/2# sweet Italian sausage | dairy: 4 large eggs (or 2L & 2XL) 2C Pecorino Romano freshly grated 15oz ricotta cheese 1# mozzarella, grated |
liquor: 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.
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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.