French food

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LASANGNA RECIPE

Start with the following in a pot:

1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.

I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.

While the noodles are soaking you can make the cheese filling.

Put the following in a mixing bowl:

23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg

Grate fresh nutmeg over the Ricotta cheese.

Add the following:

1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped

Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Remove your lasagna noodles out of the water bath. Shake water off wet noodles.

Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

It should look similar to the picture above.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

Remove from oven and allow to cool for approximately 15 minutes.
Enjoy!!

SPAGHETTI RECIPE

Spaghetti Bolognese Recipe. A traditional and popular Italian dish serving spaghetti with a baked tomato and beef sauce. The original and still the best! Try our Spaghetti Bolognese recipe.

* 8 ¾ oz minced lean beef
* 8 ¾ oz minced pork
* 2 fl oz olive oil
* 6 slices of smoked bacon, chopped , or pancetta
* 1 onion, finely chopped
* 2 carrots, finely diced
* 3 garlic cloves, minced
* 2 celery stalks, finely diced
* 14 oz tin of crushed tomatoes
* 7 oz tomato purée
* 4 fl oz red wine
* 1 tsp oregano
* 2 Tbsp parsley, chopped
* salt and pepper
* 17 ½ oz spaghetti
* 1 Tbsp olive oil
* 7⁄8 oz Parmesan, grated
* 2 large saucepans
* 1 wooden spoon
*

Italian style pizza


Step 1: Prepare a bowl of warm water, eggs, sugar and yeast. Let sit for 10 minutes. (See Dough Recipes)	Step 2: Mix with flour, salt, and water.	Step 3: Use your hands to knead the dough

Step 4: Knead until smooth and make round balls about 5" in diameter.	Step 5: Coat with olive oil and place in large bowl. Cover with kitchen wrap and let sit for an hour.	Step 6: Make your dough into the shape of a pie. It is now ready for assembly.

Italian ravioli recipe

1 1/2 c. unsifted all-purpose flour
1 egg
1 egg white
1 tbsp. olive oil
1 tsp. salt
A few drops water

Start homemade pasta by breaking an egg into the cuplike well you have formed in a mound of flour on a board.

Add egg white, oil and salt and fill up the well with flour pushed in from the edges of the flour mound.

Gather up the flour and begin to mix with hands, adding drops of water if the dough gets too crumbly.

Knead 8-10 minutes. The dough will be shiny, smooth and elastic.

MEAT FILLING FOR RAVIOLI:

3 tbsp. butter
4 chopped onion
1 lb. finely ground meat (pork, veal, chicken)
1 lb. freshly cooked spinach, cooked and squeezed
1/4 tsp. allspice, ground
1/2 tsp. ground parsley
Pinch of ground nutmeg
1/2 c. freshly grated imported Parmesan cheese
2 eggs, slightly beaten

Melt the butter in a small skillet and cook the onions, stir and cook until onions are transparent. Add meat and continue cooking until the meat looses its red color. Take off heat and transfer to a big bowl. Stir in the rest of the ingredients. Season to taste.

STRACOTTO - Italian Meat Sauce:
1 1/2 to 2 oz. dried mushrooms
1/2 lb. LEAN top quality beef
1/2 c. butter
1 med. onion, minced
1 stalk celery, minced
1/2 c. minced parsley
2/3 c. dry red wine or Marsala
1 c. chicken broth (no fat)
Salt and pepper

Crumble mushrooms and soak in water to cover. Cut meat into smallest possible dice - it must NOT be GROUND. In a heavy pot, heat butter and add onion, carrot, celery and parsley. Cook over medium heat, stirring constantly, for about 3 minutes. Add mushrooms and their liquid, wine and broth. Season to taste. Cover tightly and simmer at lowest possible heat until the meat has almost disappeared. This should take about three hours.

ADD: 1 small can of tomato sauce or about 1/2 cup home-made. Cook uncovered until thick, but juicy.

RAVIOLI:

Divide the pasta dough and roll out a quarter at a time; 1/4 inch thick. Space little mounds of meat filling about 2 inches apart on the sheet of pasta. Then with a brush dipped in water draw lines between the mounds. Then place a second sheet of pasta evenly over the first sheet. Work quickly; the sheets must remain pliable. Press down between the mounds to form the ravioli envelopes. The wetted areas of the pasta sheet will help seal the envelopes. With a ravioli cutter or a serrated knife separate from each other.

Cook ravioli in large kettle of chicken broth. Boil slowly for about 10 minutes. Drain. Add layers of ravioli envelopes and sauce alternately. Sprinkle fresh grated Parmesan cheese on last layer and serve, hot.