Recipe Archives->Pasta Lasagna->Meat 03

 
Lasagne di nonna Buonofiglio
4 persons
  
1 onion, cut up
1 small clove garlic, minced
350 grammes minced beef
2 cans peeled tomatoes, 250 grammes each
1 small can tomato paste
250 grammes mushrooms, cleaned and sliced
4 eggs, hardboiled and sliced
150 grammes ham, sliced
150 grammes salami, sliced
basil
oregano
thyme
salt and white pepper
dash of red wine
olive oil
paprika powder
15 (about 250 grammes) sheets of lasagne
100 grammes grated Parmesan cheese
water
butter

Put the peeled tomatoes with the tomato paste in a kitchen machine
and make puree. (Or use a mixer.) Heat a dash of olive oil in a
pan and fry the onion for a few minutes on a soft temperature. Add
the garlic in the last minute. Add the minced beef, loosen it and
fry it thoroughly. Add somewhat salt and white pepper. Pour the
tomato mixture into the baked minced beef and stir properly.  Put
the temperature a bit higher. Pour the dash of red wine into the
pan and then add the sliced mushrooms. Stir it all very well and
heat the tomato sauce until it boils. Flavour the sauce with white
pepper, salt, basil, thyme and oregano. Let the sauce boil softly
for some 20 minutes. Add some paprika powder (if necessary) at the
end of the boiling time. Boil the water with some salt and add a
dash of olive oil into it. Put the sheets of lasagne into the pan
(one at a time). Be sure the sheets don't get stuck on the bottom
of the pan. Lower the temperature. Cook the sheets for 5 minutes
and pour the water off in a colander.  Cool the sheets down with
cold water. Spread tea-towels on the kitchen sink and put the cooled
sheets side by side on the towels. Preheat the oven for about 10
minutes on 200 cup  Grease an ovenware with some butter. Spread a
thin layer of tomato sauce on the bottom of the ovenware. Put 3
sheets on top of the sauce.  Spread some of the egg slices, ham
and salami on top of the sheets. Cover it with a thick layer of
tomato sauce. Straw as much as Parmesan cheese as needed to cover
the tomato sauce. Put the next 3 sheets on top of the first layer
and add again egg, ham and salami. Cover it with a thick layer of
tomato sauce and Parmesan cheese. Do the same with another 2 layers.
Make the last layer with the last 3 sheets, tomato sauce and cover
it all with Parmesan cheese. Be sure the sheets are fully covered
with sauce (especially the corners), otherwise they will dry out
in the oven. Push the ovenware into the preheated oven and let it
bake for about 20 minutes. The lasagne is ready when a fork can be
easily pricked through the lasagne sheets.

Printable version: meat03.txt.