Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Grains
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 c Polenta -- see master recipe
*** beef, tomato, and red wi
1/3 oz Dried porcini or other wild
3 T Olive oil
3 T Butter
1 Med onion, minced
3 T Minced italian parsley
1 Large carrot, minced
1 Large celery stalk, minced
1 lb Lean ground beef or 1/2 beef
3 T Tomato paste
2/3 c Dry red wine
35 oz Can plum tomatoes, drained/c
Juice
Salt and ground black pepper
2/3 lb Pecorino cheese, grated (2 3
TO PREPARE: Pour polenta on an oiled work surface and spread 1/4"
thick. Let stand until cooled completely and firm, about 15 min. Cut
into 3" squares; set aside. (Can transfer squares to a baking sheet,
cover and refrigerate overnight.)
For the sauce: soak dried mushrooms in 1/3 c warm water until
softened, about 30 min. Strain liquid through a fine sieve; reserve.
Chop mushrooms coarse.
TO COOK: Heat oil and butter in a large skillet. Add onions,
parsley, carrots, and celery; sauté until softened, about 10 min. Add
ground meat; sauté until lightly browned, about 8 min. Stir in
mushrooms, reserved mushroom soaking liquid, tomato paste, and wine;
simmer for 5 min. Add tomatoes and their reserved juice; partially
cover and simmer until sauce thickens slightly, about 30 min. Season
this sauce with 1t salt and 1/2 t pepper or to taste. (Can cool,
cover, and refrigerate overnight.)
Heat oven to 450°F. Arrange half of the polenta squares in the
bottom of an oiled 13x9" baking pan. Pour half the sauce over the
polenta squares; spread to cover. Sprinkle half the grated cheese
over the sauce. Repeat with another layer of each. Bake until
lasagne is heated through and cheese is golden brown, 15 - 20 min; let
stand 10 min, cut into squares and serve.
