This could quite possibly be the best tasting recipe I will ever make. Like ever. Like YOU MUST TRY THIS at some point in your life time. Making this lasagna the way I explain will be very much like cooking in an Italian woman’s kitchen (I sincerely hope, someone correct me if I’m wrong)! I say that, because the recipe comes from my brother-in-law who lived in Italy for two years. I added a few of my own this’s and that’s, to suit my preferences. But no matter, if you are a faithful lasagna connoisseur like me, you’ve gotta try this.
1 lb. ground sausage
2. Heat butter and oil in pot. Saute vegetables briefly.
3. Add sausage. Saute.
4. Add tomato sauce, stock, salt and pepper.
5. Simmer on low for 1 hour.
Noteson the ragu:
*For fresh tomatoes, boil, peel, and puree, then add to vegetables and sausage.
*I usually multiply this recipe by 4, and freeze half of the batch.
2. Slowly add milk, then cream, stirring constantly.
3. Simmer on low until thickened, 5-10 minutes.
4. Season with s&p and nutmeg.
A few pictures of the process:
Ingredients picture. **fresh mozzerella and parmesan is the best…
I use fresh tomatoes from our garden. They boil while…
I chop and sautee the other veggies.
Then I “puree” the tomatoes with a potato masher, right on top of the sauteed veggies.
Then I add the meat and stock, and simmer.
Here’s the few pats of butter. mmm.
ps- This was my guest post on the lovely Oopsey Daisy Blog last week!