ChileRelleno 7,069 Posted August 13, 2016 Report Share Posted August 13, 2016 Tonight I started my Bolognese sauce for a homemade Lasagna.I'll let it sit overnight in the fridge for the flavors to meld, and tomorrow make my ricotta/egg mix with garden fresh herbs.Then a careful layering of fantastic awesomeness and into the oven.2# ground Italian sausage1 cup chopped onion1 cup chopped green bell pepper.5 cup chopped celery1 heaping teaspoon minced garlicsalt and red pepperBrown the meat well, add veggies and spices simmer for 15 minutes*I cheated a bit on my sauce with a 24oz jar of 'Classico Tomato & Basil'.5 cup pureed sun dried tomato1 6oz can of tomato paste1 heaping teaspoon of sugar1 cup waterBasil, fennel seed, oregano, thyme, Italian Seasoning mixPuree sun dried tomatoes with half the Classico, add this and the rest of the ingredients (minus spices) to the meat in a large stock pot.Simmer slowly for about an hour, then add spices and taste, add spices to taste. Finish simmering for about 15-30 minutes.Cool and refrigerate over night to let the flavors meld.I'll add the rest of the recipe and pics tomorrow. 2 Quote Link to post Share on other sites
patriot 7,197 Posted August 13, 2016 Report Share Posted August 13, 2016 2 Quote Link to post Share on other sites
ChileRelleno 7,069 Posted August 13, 2016 Author Report Share Posted August 13, 2016 Ricotta/Egg Mix16oz Ricotta2 lrg Eggs1 tsp dried parsely1 tbsp fresh chopped Oregano1/2 cup fresh chopped Basil1 tsp each salt and black pepperBeat eggs, and then fold all ingredients together, chill till ready. 1 Quote Link to post Share on other sites
ChileRelleno 7,069 Posted August 13, 2016 Author Report Share Posted August 13, 2016 Parmesan Crusted ZucchiniOlive oil on foil, salt the foil and lay down the Zucchini.Olive oil on the Zucchini, then Garlic Pepper, dust well with Panko crumbs and finally top with Parmesan.Broil on high till cheese toast and turns a yummy golden brown.LasagnaStart with a layer of Bolognese, then noodles, then Ricotta mixture, some mozzarella cheese... Repeat layers, finish with noodles topped with Bolognese and Mozzarella & Parmesan.Cover tightly with well greased aluminum foil.Bake at 375' for one hour, then uncover, and finish for half an hour at 425'.I usually hit with the broiler on high the last few minutes to get a good color on the cheese.Remove and let sit for 20-30 minutes, makes it easier to cut and portion.Money Shot 1 Quote Link to post Share on other sites
IndyArms 10,184 Posted August 13, 2016 Report Share Posted August 13, 2016 1 Quote Link to post Share on other sites
ChileRelleno 7,069 Posted August 13, 2016 Author Report Share Posted August 13, 2016 And for my encore, I've a venison roast thawing for tomorrow. Quote Link to post Share on other sites
patriot 7,197 Posted August 13, 2016 Report Share Posted August 13, 2016 Have you ever considered opening a restaurant? 1 Quote Link to post Share on other sites
HB of CJ 1,263 Posted August 13, 2016 Report Share Posted August 13, 2016 Reverse the fork and knife. I am left handed. :) Yumm yumm yumm! :) 1 Quote Link to post Share on other sites
ChileRelleno 7,069 Posted August 13, 2016 Author Report Share Posted August 13, 2016 Have you ever considered opening a restaurant? Not only "No", but, "Hell no!" Then cooking would be work, not a relaxing hobby. 1 Quote Link to post Share on other sites
patriot 7,197 Posted August 13, 2016 Report Share Posted August 13, 2016 Have you ever considered opening a restaurant? Not only "No", but, "Hell no!" Then cooking would be work, not a relaxing hobby. Too bad. I'll bet you'd do well. I know what you mean about making your hobby your job. It ruins it for you. BTDT. Quote Link to post Share on other sites
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