Рецепт Meatball Lasagna

Name: Meatball Lasagna
Ingredients: 5 slc soft bread; 2 lb Hamburger mince; 3 x Large eggs; 1 sm onion, finely chopped; 1 Tbsp. grnd oregano; 2 Tbsp. finely minced Italian parsley; 1/4 c. finely minced basil; 1/4 c. finely grated Parmesan cheese; 1/4 c. finely grated Romano cheese Salt and pepper; 2 Tbsp. extra-virgin extra virgin olive oil; 1 med onion; 1 stalk celery; 1 x red bell pepper; 5 clv garlic; 3 Tbsp. balsamic vinegar; 1/2 c. sliced black olives; 2 x 28-ounce cans crushed tomatoes; 1 x 14-ounce can diced tomatoes; 1 c. sliced, sun-dry tomatoes; 3/4 c. red wine; 2 Tbsp. raw sugar(turbinado) 1 c. minced fresh basil; 1 Tbsp. grnd, toasted fennel seeds*; 1 tsp salt; 1/2 tsp grnd pepper; 1 Tbsp. lemon juice; 3 Tbsp. brandy (optional, but it adds a really nice level of flavor in this!); 12 x lasagna noodles, fresh made lasagna pasta, boiled, or possibly non-boil kind; 2 c. ricotta cheese; 1 lb sliced Provolone cheese; 1 c. grated Parmesan cheese

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Ингредиенты

5 slc soft bread
2 lb Hamburger mince
3 x Large eggs
1 sm onion, finely chopped
1 Tbsp. grnd oregano
2 Tbsp. finely minced Italian parsley
1/4 c. finely minced basil
1/4 c. finely grated Parmesan cheese
1/4 c. finely grated Romano cheese Salt and pepper
2 Tbsp. extra-virgin extra virgin olive oil
1 med onion
1 stalk celery
1 x red bell pepper
5 clv garlic
3 Tbsp. balsamic vinegar
1/2 c. sliced black olives
2 x 28-ounce cans crushed tomatoes
1 x 14-ounce can diced tomatoes
1 c. sliced, sun-dry tomatoes
3/4 c. red wine
2 Tbsp. raw sugar(turbinado) 1 c. minced fresh basil
1 Tbsp. grnd, toasted fennel seeds*
1 tsp salt
1/2 tsp grnd pepper
1 Tbsp. lemon juice
3 Tbsp. brandy (optional, but it adds a really nice level of flavor in this!)
12 x lasagna noodles, fresh made lasagna pasta, boiled, or possibly non-boil kind
2 c. ricotta cheese
1 lb sliced Provolone cheese
1 c. grated Parmesan cheese

Инструкции

(Toast Fennel seeds over medium heat in a small skillet for about 8 min).
Meatballs: Process the bread slices in a food processor till you have medium fine crumbs. Place in a large bowl. Add in the rest of the ingredients and mix together. Form into small meatballs, about 2 inches in diameter. Tomato Sauce: Dice onion, celery, and red bell pepper.
Peel and thinly slice the garlic cloves. Heat 2 Tbsp extra virgin olive oil in a large Dutch oven or possibly large sauce pan over medium heat. Add in onion, celery and red pepper and saute/fry for 5 min. Add in garlic and saute/fry 2 min. Add in balsamic vinegar. Stir and let reduce for 2 to 3 min. Add in olives and sun-dry tomatoes. Add in two 28-oz cans crushed tomatoes, one 14-oz can diced tomatoes, sugar and 3/4 c. red wine. Stir in basil, fennel seeds, salt and pepper. Add in meatballs to sauce, cover and simmer over low heat for 1/2 hour. (This allows the meatballs to get done and become infused with the flavors of the tomato sauce). Remove cover and continue to simmer slowly for about 1 1/2 hrs more, till sauce is reduced to a near paste. (Should be a consistency between tomato sauce and tomato paste. This allows the flavors of the sauce to intensify. (Note: The consistency can be one of your personal preference, but the more it reduces, the more the flavor intensifies. We feel lasagna is a dish which is worth the time it takes to make it rich and wonderful.) Add in the lemon juice and the brandy and allow to cook for about 3 more min.
Noodles Cook the lasagna noodles if need be. Drain immediately in cool water. Arrange pcs flat in single layer on clean, dry towels till ready to use.
Preheat oven to 375 degrees. Ladle half the sauce into a 17.5 x 12 lasagna pan. Cover with half the noodles, half the ricotta cheese and half the Provolone. Repeat. Cover with Parmesan cheese. Bake for 30 min.
Broil for 5 min or possibly till cheese is slightly browned.