Tastes Like Lasagna Soup

Recipe Adapted from http://www.pauladeen.com/

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
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In a large Dutch oven, combine ground chuck,

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onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

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Stir in thyme,

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brown sugar,

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broth,

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diced tomatoes,

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tomato sauce,

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Italian seasoning,

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and salt.

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Bring to a boil over medium-high heat;

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reduce heat and simmer 20 minutes. Add noodles,

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and simmer until noodles are tender. Stir in Parmesan cheese.

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Ladle soup into bowls. Sprinkle with a little more cheese. Serve immediately.

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Here is that recipe for you again:

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Ladle soup into bowls. Serve immediately.

9 Hour Lasagna with homemade Bolognese sauce

This past Saturday we had us a dinner with friends. I was looking forward to this ALL week! We got some tomatoes from Russ’s Garden that James canned and they gave them to me a while back and asked me to make something with them. SO I decided to make lasagna! The tomatoes from the Garden are Uncle Nino and my most fav tomatoes EVER San Marzano tomatoes!
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So I invited Russ and James (of course) and Matt and Anisa. YAY! I LOVE to have friends over to cook for. If I could do it every weekend I would… heck why not a couple of times during the week too!
That is my happy place being in the kitchen for hours cooking for people I care about. I’m not so good with words, so I show them my love through my food. You can taste the love and you know they can taste it because they make sounds like mmmmmmmmm, and Oooooh and they make faces like this: (Think Russ likes the sauce)
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Whenever Russ comes to dinner, he tells me This is the best thing I’ve ever eaten since the last time I was here!
This Lasagna took me 9 hours to make, yes 9 hours! I am calling it my 9 hour lasagna. So you KNOW its good! I started with the Bolognese sauce, I will have to do this recipe in 3 posts as I start with the Bolognese sauce, and the lasagna and garlic bread, I also made Crème brûlée for the 1ST time and James made a fabulous Cesar Salad with home croutons that I wanted to share with you all (with his permission of course) so the next few posts will make your mouth water, so be ready!

So I woke up Saturday all excited to COOK! (most would say what is wrong with this chic?) Yes I get excited to cook. When I know I am getting ready to cook a big meal for people, I dream about it and I wake up so excited the next morning.

So I started with the sauce and I started it about 11AM. So first things first when cooking you must get all the ingredients together for your recipe:
fixings for Lasagna
fixings for Lasagna
pour yourself a glass of wine…doesn’t matter that its 11AM or 9AM. It’s like how the song goes, It’s 5 O’Clock somewhere…it’s OK! I won’t judge you!
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4 oz pancetta, chopped into chunks
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2 medium yellow onions (chopped)
4-5 stalks celery (chopped) (I add in leaves too, lots of flavor there, don’t worry they will be blended up later)
2 large carrots (chopped)
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4-6 cloves garlic (minced) (I used 6 of course as I LOVE garlic)
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2 tablespoons butter
3 tablespoons olive oil
1 lb lean ground beef
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1/2-3/4 lb ground HOT Italian Pork (you need SOME kick in this)
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1 cup dry white wine
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1 (28 ounce) can italian style crushed tomatoes (or other)
2 large jars whole plum tomatoes, 1 small jar canned plum tomatoes
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1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon oregano
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1 cup red wine
1 can beef broth/stock
red pepper flakes, to taste
1 cup milk (I use 2%)

In a Dutch Oven or Medium Size Pot, heat butter and olive oil
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over medium heat until butter begins to froth.
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Add onions, celery, carrots,
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Cook until onions are translucent (about 8 to 10 minutes). Then add Garlic and cook for 1-2 minutes until you smell the garlic, do over cook garlic, as it becomes bitter.
start a 2nd pan/skillet turn up to med high heat, once heated add Ground beef, add salt and pepper to taste and
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then add ground Pork, and cook until meat loses red, raw color.

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Once meat is cooked drain the grease and juices with a colander. While thats draining add to the Onions, Celery and Carrots the can crushed tomatoes and bring to a boil.
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stir, and then bring out your hand blender and blend everything until it is smooth, should be no chunks
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Then open the home canned jar of tomatoes (if you don’t have home canned, just use three large canned, whole tomatoes, and one small can tomato chunks) preferably San Marzano Tomatoes
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1st add the small jar to the sauce
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liquid and all
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then add cooked, drained beef and sausage, stir
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In the pan that you cooked the beef and sausage in reheat to med heat and add the chopped Pancetta too
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cook until crisp and browned
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then add 1 cup of white wine to pancetta
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Yes I know very strange to add the wine to the pancetta, Well I forgot to add it to the beef when I was cooking it, so I needed to add it to some kind of meat, so thought the pancetta was just as good. (and there was no way I wasn’t adding the wine to the sauce)
Cook wine and pancetta for 5-7 minutes stirring a few times
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while the pancetta is cooking add oregano, salt, pepper, to the tomato sauce, then add pancetta and white wine
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and stir
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then add in the other 2 large jars of canned tomatoes
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then add red pepper flakes
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bring pot up to a boil, then add beef broth and then red wine
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at this point the pot is too darn full and you may need to add some to another pot so you don’t have a big mess
full pot
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Once the mixture comes to a boil again, return to simmer.
Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
About 5 to 10 minutes before serving, add milk.
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Remaining sauce may be frozen for up to two months for future use.

Have hubby and friends taste the sauce to make sure it tastes ok…
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To assemble your lasagna preheat oven to 350 then start by boiling lasagana noodles as instructed on the box
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get a big glass baking dish and start by layering the bottom of the dish with noodles, I actually do a little sauce first so the noodles don’t stick to the dish, then add noodles then cheese. My lasagna calls for 4 types of cheese:
Ricotta – I add the 2 15oz containers of Ricotta to a bowl and 2 eggs, 1 tablespoon of Italian Seasonings, salt and pepper and garlic salt to taste and then mix
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Fresh mozzarella Cheese, sliced thinly
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Pecorino Romano, grated finely

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Parmigiano-Reggiano, shaved
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So I learned the hard way to start with the ricotta on the noodles as it sticks really good, then do the meat sauce. First time I did meat sauce then I did the ricotta, didn’t work as good. So Noodles, ricotta, meat sauce, Shaved Parmigiano-Reggiano,

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then mozzarella,
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then grated Pecorino Romano
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So do thin layers, as the first layer I did I piled on the meat sauce and its best to do a thin layer and spread it out so you can get more layers of cheese and noodles. (also known as goodness)

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Place lasagna in oven (uncovered) and bake for 1 hour. I recommend putting a cookie sheet under it as I filled my pan too much and it baked over some in the oven.

after an hour this is what you get:
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when you take the lasagna out of the oven, I would let it cool for 15-20 minutes. I let mine cool 15 minutes and it was still HOT!
The lasagna has so much cheese that it didn’t stay together to well
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Layers of GOODNESS! YUM!
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Sit down with your friends and PIG OUT!
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So where do I get the 9 hours from, well I started it at 11AM and it didn’t finish cooking till 8PM. Between all the prep, chopping, dicing, pouring, stirring, sauteing, cooking, simmering, baking, cooling. This bad boy takes 9 hours…Trust me so worth the time and effort! Your friends will love you! Your feet will hate you! But SO worth it! (To me)!

Lasagna Roll Ups

Recipe

Sauce-
¼ lb ground beef
2 tablespoons onion (chopped)
2 garlic cloves (minced)
1 (16 oz) can crushed tomatoes
½ teaspoon salt
½ teaspoon dried oregano
1 dash cayenne pepper (or more to your taste)
Filling-
1 ¼ cups small curd cottage cheese (I did not use)
¼ cup grated parmesan cheese
1 egg (lightly beaten)
1 tablespoon fresh parsley (minced)
¼ teaspoon onion powder
6 lasagna noodles (cooked)
½ cup shredded mozzarella cheese

Cooking Instructions:

Step 1: In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 9” baking dish.
Step 2: In a bowl combine cottage cheese, parmesan cheese, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.

Step 3: Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
(Makes 2 servings)

Lasagna

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  • 2 pound dried lasagna noodles
  • Extra-virgin olive oil
  • 2 pounds ground beef
  • 2 pound ground Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons chopped fresh basil
  • 1/4 cup finely chopped Italian flat-leaf parsley
  • 1 tablespoon chopped oregano leaves (I used dried oregano)
  • 2 tablespoons all-purpose flour
  • 2 cups red wine
  • 2 (28-ounce) cans tomatoes
  • 3 tablespoons heavy cream
  • 1 teaspoon ground cinnamon (didn’t add)
  • 2 quarts ricotta cheese, (2 containers)
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 1 pound mozzarella cheese, shredded
  • Grated Parmesan and mozzarella, for topping (I used Provolone Cheese as well) 

 

Preheat oven to 350 degrees F.

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.

In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.

To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

Recipe