MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Best Homemade Lasagna - Pt 1
Categories: Beef, Vegetables, Sauces, Cheese. pas
     Yield: 8 Servings

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     2 ts Extra virgin olive oil
     1 lb Ground chuck
   1/2 md Onion; diced
   1/2 lg Bell pepper; diced
     2 cl Garlic; minced
    28 oz Can good-quality tomato
          - sauce
     3 oz Tomato paste
    14 oz Can crushed tomatoes
     2 tb Fresh oregano; chopped -OR-
     2 ts Dried oregano
   1/4 c  Fresh flat leaf parsley;
          - chopped, packed
     1 tb Italian seasoning
     1 pn Garlic powder
     1 tb Wine vinegar
     1 tb Sugar; more to taste (optional)
          Salt

MMMMM--------------------------ASSEMBLY-------------------------------
   1/2 lb Dry lasagna noodles;
          - unbroken
    15 oz Ricotta cheese
 1 1/2 lb Mozzarella cheese; grated or
          - sliced
     4 oz Parmesan cheese; fresh grated

 Put a large pot of salted water (1 tb salt for every 2 qt water) on
 the stovetop on high heat. It can take a while for a large pot of
 water to come to a boil (this will be your pasta water), so prepare
 the sauce in the next steps while the water is heating.

 In a large skillet heat 2 ts of olive oil on medium-high heat. Add
 the ground beef and cook until it is lightly browned on all sides.
 Remove the beef with a slotted spoon to a bowl. Drain off all but
 1 tb of fat.

 Add the diced bell pepper and onions to the skillet (in the photo
 we are using yellow bell pepper and red onions). Cook for 4 to
 5 minutes, until the onions are translucent and the peppers
 softened. Add the minced garlic and cook half a minute more. Return
 the browned ground beef to the pan. Stir to combine, reduce the
 heat to low, and cook for another 5 minutes.

 Transfer the beef mixture to a medium-sized (3 to 4 qt) pot. Add
 the crushed tomatoes, tomato sauce, and tomato paste to the pot.
 Add the parsley, oregano, and Italian seasonings, adjusting the
 amounts to taste. Sprinkle with garlic powder and/or garlic salt,
 to taste.

 Sprinkle with red or white wine vinegar. Stir in sugar, 1 tb at a
 time, tasting after each addition, to taste. (The amount of sugar
 needed will vary, depending on how acidic the tomatoes are that you
 are using.)

 Add salt to taste, and note that you will later be adding Parmesan,
 which is salty.

 Bring the sauce to a simmer and then lower the heat to maintain a
 low simmer. Cook for 15 to 45 minutes, stirring often. Scrape the
 bottom of the pot every so often so nothing sticks to the bottom
 and scorches. Remove from heat.

 CONTINUED TO PART 2

 Recipe by Elise Bauer

 Recipe FROM: http://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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