Lasagna/ Bolognese Sauce- Vol 19 - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Lasagna/ Bolognese Sauce- Vol 19 (/showthread.php?tid=18981) |
Lasagna/ Bolognese Sauce- Vol 19 - Old Bay - 05-18-2006 This is one of the best articles/recipes Cuisine ever did. We are making it as I post, and freezing some of the bolognese for future use. It is in the Jan/Feb isssue of 2000, on page 15. Just giving the recipe does not do it justice--can anyone with that issue "image" the article and post it. Best sauce I ever ate. Re: Lasagna/ Bolognese Sauce- Vol 19 - Lorraine - 05-19-2006 I sure hope someone can!!!! Re: Lasagna/ Bolognese Sauce- Vol 19 - Old Bay - 05-19-2006 Billy found a recipe on line in volume 43. I'm almost sure they repeated the one we got out of vol. 19. I'll check it when I get home, but the recipe looks identical. I don't think they repeated the illustrations--you can get by without them. Re: Lasagna/ Bolognese Sauce- Vol 19 - bjcotton - 05-19-2006 Here's the recipe from Issue 43. * Exported from MasterCook * Lasagna with Bolognese Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : A List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Ricotta Filling - Blend 2 15 oz containers whole milk ricotta cheese Add 2 large eggs 2 teaspoons sugar 1 teaspoon kosher salt 1/2 teaspoon black pepper For the Bolognese Sauce--Saute in 1/4 cup olive oil 1 cup yellow onions -- diced 1 cup carrots -- diced 1/2 cup fennel -- diced Add 2 tablespoons garlic -- minced Stir In 3/4 pound ground chuck 1/2 pound ground pork 3 tablespoons Italian herb seasoning blend 1 tablespoon kosher salt 1 teaspoon black pepper Add and Simmer 1 1/2 cups whole milk Add and Simmer 1 cup dry red wine Stir In and Simmer 4 pounds tomatoes -- quartered 2 tablespoons tomato paste 3 bay leaves salt and freshly ground black pepper -- to taste Prepare; Assemble Lasagna with 2 bunches Swiss chard, stemmed, blanched, and dried 1 pound oven-ready lasagne sheets -- parboiled 1 recipe Ricotta filling 1 recipe Bolognese Sauce 2 1/2 cups mozzarella cheese -- shredded 2 1/2 cups Parmesan cheese -- grated For the Ricotta Filling--Blend ricotta in a food processor until very smooth, about 2 minutes; scrape down sides. Add remaining ingredients; blend 1 minute. For the Bolognese Sauce--Sauté onion, carrots, celery, and fennel in oil in a large sauté pan over medium heat. Cook until soft, 10--15 minutes. Add garlic; sauté another minute. Stir in ground meats and seasonings; cook until meat is no longer pink, 8--10 minutes. Add milk; simmer until liquid almost evaporates, 25--30 minutes. Add wine and simmer until almost evaporated, about 20 minutes. Stir in tomatoes, paste, and seasonings; reduce heat to medium-low. Cook until sauce is very thick, 3--4 hours. Stir often to prevent it from sticking or burning. Bring to room temperature before assembling lasagna. To Assemble the Lasagna - Prepare chard leaves, blanching in boiling water until wilted. Parboil lasagna sheets just until pliable; transfer to foil-lined baking sheet that's been coated with nonstick spray. Store sheets in single layers separated by pieces of foil. Set aside 3 cups Bolognese for serving, then spread 1/2 cup on bottom of pan, then layers of pasta and ricotta filling. Top with a layer of chard. Spread 3/4 cup Bolognese on the chard-it won't totally cover. Sprinkle with cheese; repeat layering, beginning with pasta. Spread remaining ricotta over the last layer of pasta and sprinkle with 1/2 cup Parmesan cheese. Bake 40--45 minutes. Rest 15 minutes; cut, using the tip of a sharp, thin knife. Serve with some of the reserved sauce and more Parmesan cheese. Source: "CuisineAtHome" Re: Lasagna/ Bolognese Sauce- Vol 19 - Lorraine - 05-19-2006 4 pounds tomatoes...ouch Bill, did you use fresh, or can I substitute a good quality Italian canned? Re: Lasagna/ Bolognese Sauce- Vol 19 - vannin - 05-19-2006 I am not answering Lorraine, but perhaps good qual. canned can be even better than fresh sometimes. Depending on season of course. Re: Lasagna/ Bolognese Sauce- Vol 19 - cjs - 05-20-2006 O.K., now I'm confused - the 8-layer lasagna I made out of issue 43 (for our dinner menu, the first one, wasn't it?)is the 'streamlined' version and it's different from what BillyJ posted as being from issue 43. Re: Lasagna/ Bolognese Sauce- Vol 19 - Roxanne 21 - 05-20-2006 Glad that I'm not the only one confused!!! I haven't had the time to go back and review the recipes but something didn't sound right. HMMMM---now I've gotta check. Re: Lasagna/ Bolognese Sauce- Vol 19 - bjcotton - 05-20-2006 I'm glad I'm not the only one. Lasagna, lasagna everywhere I just checked, the 8 layer is on page 24 and the with Bolognese is on page 25. They are definitely two different recipes with different ingredients. Re: Lasagna/ Bolognese Sauce- Vol 19 - Roxanne 21 - 05-20-2006 UHHH---Billy----the bolognese is in issue 19--with a couple of others that look really interesting and a must try!! Don't know how I missed those The 8 layer was issue 43--our on line dinner party. We forgive you--you didn't have access to the issues so that's about as good a reason as you can get!!! It's a wonderful experience to go back and review passed over recipes---BTW the minestrone soup in that issue was REALLY good!!! |