Authentic Italian Lasagna
(to serve four) 
 
  500g ground lean beef (hamburger)
1 large  onion, chopped
2 Tbsp  olive oil
2 clove  garlic, peeled and chopped
  454g can italian tomatoes, chopped
1 Tbsp  tomato puree
  seasoning
  200g uncooked dried lasagna
  75g mozzarella, sliced
  50g romana or parmesan cheese, grated
 
 
fry the onion in the olive oil until transparent, then add the beef, 
continuing to fry and stir the meat to break it up. add the garlic. keep on 
a high heat until all the meat has browned and any juices have reduced 
significantly. add the tomatoes and puree, bring to the boil again, then 
simmer gently, stirring occasionally, for around 45 minutes. add a little 
water if the mixture begins to stick on the pan. it should end with a loose 
but rich consistency. 
take a large, square flattish ovenproof dish which can take around 2 litres. 
make a thin layer of the meat mixture across the base, then a layer of the 
dried pasta, then meat, and alternate until the final layer is one of the 
meat sauce. lay slices of mozzarella across the top, and sprinkle with the 
grated parmesan. cover the dish and bake at 175c for 25 minutes, uncover, 
and brown at 225 for 10 minutes. 
serve with plenty of green salad dressed with a plain vinaigrette. 
this recipe is my wife's and originates in sicily where she was born. 
northern italians add layers of bechamel sauce between the pasta and meat 
sauce. but authentic lasagna does not utilize cheese sauce.... 
 
mark williams 
 
 
-- 
(ID: 13722) Mirror: rec.food.recipes: Fri, Mar 28, 2003


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