I usually like to start my Sunday’s making Sunday Sauce after finishing the last batch during the previous week. Typically Italians like to have Pasta on Wednesday and Sunday. Or at least us Bevacqua’s. I told you before that my real last name just doesn’t speak of the cooking learned from my Mom and Grandmother Rose Bevacqua. Not to mention my Mothers sisters… When I make Sauce it usually lasts for 3-4 dinners. We freeze the left over sauce in clean empty Ricotta containers for each next meal. When its time to make a new batch I usually do a big meal like Lasagna, Stuffed Shells, or Manicotti.
So lets start with the Sauce or Gravy. If you want to make a quick Lasagna you can use your favorite jar sauce.
Once the sauce is cooked I’ll start the Lasagna:
lasagna pasta dry 3/4 pound
fresh beef chop meat 80/20 1 and 1/2 pounds
fresh garlic bulbs 3 crushed and chopped fine
onion 1/2 chopped fine
red wine 1/8 cup
olive oil 1 tablespoon
salt and pepper for taste
basil 1/2 teaspoon
oregano 1/2 teaspoon
parsley 1/2 teaspoon
onion powder 1/2 teaspoon
granulated garlic 1/2 teaspoon
grated parmesan cheese 1 tablespoon
ricotta cheese two 15 oz. containers
bread crumbs 1/8 cup
mozzarella cheese shredded 1 and 1/2 pounds
Ricotta Cheese Mixture:
Add both containers of ricotta cheese to a mixing bowl, add parmesan cheese. egg, and bread crumbs. Mix well with a whisk.
In a large sauté pan on medium heat cook beef thoroughly breaking it up fine. When cooked drain in a colander to rid the fat.
Add olive oil, seasonings, herbs, onion, and garlic. Sauté till onions and garlic brown but do not burn. Deglaze with red wine. Add 1 and 1/4 cups of your tomato basil sauce and simmer till liquid is almost gone. Example below.
Take beef off stove, and let cool. Cook your Lasagna al dente and take off the stove. Shock with cold water and drizzle olive oil, toss it. Let oil drain.
Now its time to shred your mozzarella cheese. break into three equal parts. Time to build the Lasagna.
In a glass baking dish 12 x 9 or so, add a few ladles of Tomato Basil sauce to the bottom of the pan. Add four strips of Lasagna pasta to cover the bottom. Add more sauce to coat the pasta. Add half the mixture of ricotta cheese, 1/3 mixture of mozzarella cheese, and half the beef. Repeat this to add a new layer on top.
Now add 4-5 pieces of Lasagna strips to top your Lasagna. Add sauce to the top of this. Example at top of the page.
Place plastic wrap over top of pan and then foil. Bake for 35 minutes at 350 degrees.
Take out of oven and lower oven to 250 degrees. Add last third of mozzarella cheese to the top and place back in the oven at 250 degrees for 10 minutes or until mozzarella is thoroughly melted. Take out of the oven and let it set for 15 minutes covered again just in plastic wrap. If you cut it to soon all the cheese leak out. Serve with Cheesy Garlic Biscuits. Recipe coming tonight. Enjoy Jason