We decided to have a lazy Friday night in to take advantage of our comfy couch and catch up on a little food network. We came upon the show "Diners, Drive-Ins, and Dives" with Guy Fietti. Usually we aren't a huge fan of him or his show since he's rather over the top with the whole cool-guy persona. Yes Guy, we get it, you're a super hip guy from California with just fantastic blonde tips...
Anyway, for once we kept the show on while they visited an Italian delicatessen where they were showing how they make their homemade (and incredibly delish looking) lasagna. Right then and there we knew what was for dinner the following night. Our version may upset some of those hardcore Italians that believe the only way to make good fresh pasta is with the hand roller, but we would rather sit back and have a glass of wine than sweat it out over the handroller.
This version is the full-fat, balls to the wall version (soon to be followed by the "Sabrina-fied" version that will attempt to cut the fat without losing all the flavor). Somewhere Ryan just shuddered at the thought of this.....
Enjoy!
2 Tbls Extra Virgin Olive Oil
1 Lbs Ground Beef
1 Lbs Mild Italian Sausage (casing removed)
Homemade Lasagna Noodles (Recipe Follows)
Homemade Marinara (Recipe Follows)
12 oz Fresh Mozzarella (chopped)
24 oz Ricotta
16 oz grated Parmigano
1/4 C Chopped Fresh Basil
Preheat your oven to 350
Heat a large skillet over med-high heat. Add Oil and heat until it shimmers. Add the beef and sausage to the skillet breaking it apart as you go. Using a wooden spoon break up the meat mixture and cook until brown. When done set the meat mixture aside (if your a health nut you could drain it on a paper towel)
Lasagna Assembly:
You should have enough for about 3 to 4 layers of meat and cheese. Remember the final layer is just pasta, sauce, and cheese. In a baking pan add a layer of the marinara sauce to the bottom of the pan followed by a single layer of pasta. (Trim pasta if needed) Add another layer of sauce then parmigano, meat mixture, mozzarella, dollops of ricotta, then basil. Repeat until all the meat is gone. For the final top layer start with pasta then sauce, parmigano, mozzarella, rocotta, then basil. Cover with foil and bake for 1 hour. Remove foil and continue backing for 15-30,min (until the cheese melts and slightly bubbles)
Marinara:
1/2 C Extra Virgin Olive Oil
1 yellow onion
5 cloves garlic (pressed or very finely diced)
28 oz Crushed Tomatoes (San Marzano if you got it like that)
In a medium sauce pan heat oil over medium-high heat. Finley Chop then onions and add them to the oil. Reduce heat to medium and cook down onions until translucent. Add garlic and cook for 1 minute until the garlic is fragrant. Add salt and pepper then crushed tomatoes. Simmer on med-low for 20 mins. Taste, add salt and pepper if needed.
Fresh Pasta:
5 eggs
3 1/2 C Flour
Mix flour and egg in stand mixer for 30 seconds with the flat mixer then 2 minutes with the dough hook. The dough should form in to a ball and is elastic but not sticky. If it is too sticky just add more flour until it feels right. Cover mixing bowel with a side towel and let the dough rest for 30 mins. Once rested divide the dough in to 6 portions and feed each one through the pasta roller starting at 1. Run the dough through a few times at each level folding it in half each time until you reach 5. Lay the dough on a flat surface and cover with a towel until ready to boil.
Bring a large pot of salted water to a boil. Cook the pasta sheets about 2 mins in boiling water (until they float) Work in batches until it is all done. (Lay the noodles flat to avoid sticking)
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