Not so LASAGNE @ AT HOME COOKIN'
An old favorite from Peter and Sue, extracted from the black falling-apart, ring-bound binder on our kitchen shelf.
make Tomato Sauce
½ cup olive oil
2 cups 1 cup finely chopped onion
8 cloves 4 cloves garlic, crushed
½ cup ¼ cup chopped fresh parsley
1 pounds ½ pound ground pork
2 pounds 1 pound ground chuck
4” cans 2 cans (2 lb. 3 oz.-size) Italian tomatoes
8 cans 4 cans (6-oz.-size) tomato
½ cup ¼ cup sugar
¼ cup 2 tablespoons salt
3 tablespoons 4 teaspoons dried orégano leaves
¼ cup 2 tablespoons fresh basil leaves, chopped
1 teaspoon ½ teaspoon freshly ground pepper
Sauté onion, garlic and parsley until onion is tender, about five minutes. Add meat; sauté until browned. Add rest of ingredients; mix well, mashing tomatoes with fork. Bring to stirring occasionally for three hours.
*or, 5 cans (1 lb. 12 oz.-size)
Additional Ingredients for Lasagne:
1 tablespoon salt
1 tablespoon olive oil
½ package (1 lb.-size) lasagne noodles
2 pounds ricotta cheese
1 pound mozzarella, thinly sliced or grated
1 jar (3 oz. –size) grated Parmesan cheese NO NO NO [One key to a great lasagna is to use real, quality Parmesan cheese, most preferably the genuine, imported variety known as Parmigiano-Reggiano, and try to have it freshly grated.]
Yield: Serves 6 easily.
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