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Food & Wine Ground >> From Spagbol to Lagbol! The legend continues...

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10/4/09 3:08 PM
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sabrutat
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Member Since: 1/1/01
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Spagbol Sauce de Estefano:

One large sweet onion, roughly chopped

2lbs ground beef (recently I've been using a combination of hot and sweet Italian sausage meat)

3-4 cloves garlic, finely chopped

28oz tin diced tomatoes, drained

12oz jar roasted red peppers, drained and roughly chopped

10.5oz tin tomato sauce

Heinz tomato ketchup

mixed Italian herbs

Extra virgin olive oil

half pint cream

Soften onions in EVOO, add garlic after a minute or two, then salt, freshly-ground black pepper, herbs, and stir for maybe a minute until the herbs become fragrant, then set aside. Brown the meat, salt & pepper. Chuck it all in a big pot, add the toms, red peppers, tom sauce and an equal amount of Heinz tomato ketchup. Stir it up, bring to boil, simmer, covered, for three hours, stirring occasionally. Stir in cream at the end and season to taste.

You can cut the simmering time down to 45 minutes or so by braising the meat in milk before adding it to the pot - for some reason it tenderises quicker. Something to do with the way the proteins break down or some such. Also, if you want to get really cool, peel and de-seed Roma tomatoes instead of using tinned ones - drop them in boiling water for 20-30 seconds, remove with a slotted spoon and put them in an ice-bath. The skin blisters and peels right off. De-core with a fruit knife. Doesn't taste any different but it impresses the ladies.

Right, that’s the Bolognese sauce. To make the lasagne, you need;

A packet of lasagne, fucking obviously;

160z tub of ricotta cheese mixed with ½ tsp salt, parsley flakes and one egg.

¾ lb grated mozzarella cheese

¾ cup grated parmesan cheese

Cooking spray

An oven preheated to 375f/190c

A six-pack of your favourite beer, to drink while you’re cooking, fucking obviously

Spread Bolognese sauce on the bottom of a 9x13 roasting tin, about one and a half cups = half inch thick. Lay pasta on top, leaving space between them to allow them to expand as they cook. You can buy pre-boiled (no need to cook first) or regular, which will need to be cooked first. I’m a lazy bastard at the best of times, so pre-boiled is the way to go for this motherfucker. Spread with half the ricotta cheese mixture, and generously sprinkle with grated mozzarella. Spread another half-inch layer of sauce, sprinkle with ¼ cup of parmesan, and repeat the layers. Top with the remaining mozz and parm. Cover with foil pre-sprayed with oil so it doesn‘t stick, and bake for 25 minutes. Remove foil, bake for additional 25 minutes. Cool for 15 minutes before serving.

Yowzers.

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