Casa Fin | Ricette - Sil's Lasagna
|The Story Behind The Recipe||LA MANNA POMADORO PASSATA
My in-laws make tomato sauce for cooking in bulk at least once a year. It takes a full day to produce which my kids have lightheartedly named “National Wog Day”. It is a day when all La Manna’s available get together to produce 150-200 1 litre recycled beers bottles full of tomato puree – let me tell you that a full day of work with La Manna’s can be entertaining to say the least! The salsa is cooked over a fire in a big old metal washing tub, bottled then boiled in those bottles for several hours then left to cool over night – good stuff and saves a fortune on store bought salsa.
INGREDIENTS: TOMATOS , WATER, SALT & BASIL.
Recipe's Country of Origin
|Meal Type||Main Meal
|Number of Servings||Makes a big lasagna
to serve 10-12
1. 1/4 cup olive oil
2. 2 medium onions finely chopped
3. 2 cloves garlic
4. Large pinch Mixed Italian herbs
5. 1kg pork & veal or beef mince
6. 1 kilo pork & veal or beef mince
7. 1/2 cup red wine
8. 1 tablespoon tomato paste
9. 2 bottles of La Manna sugo passata
10. Salt and freshly ground black pepper
1. 5 tablespoons unsalted butter
2. 1/4 cup flour
4. 3 cups milk
5. 1/4 teaspoon freshly grated nutmeg
6. Salt & pepper to taste
1. 2 packs Lasagna Sheets: I prefer the fresh type – but you can also use the dry pasta sheets
2. 1 cup freshly grated Parmigiano
3. Mozzarella Cheese
In a large heavy-bottom saucepan, heat olive oil. Add onion, garlic and herbs cook over medium heat for about 5 minutes, until translucent. Add meat and brown, stirring to keep the meat from sticking together. Add wine and let simmer for 5-10 minutes. Add tomato paste and pomadoro passata, and simmer over medium-low heat for 1 to 1½ hours. Season to taste with salt and pepper if required, and remove from heat.
Melt the butter in a medium saucepan, add the flour, and whisk until smooth. Cook over medium heat, stirring regularly, until the mixture turns golden brown. Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture, 1 cup at a time, stirring continuously until the sauce is very smooth. Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt, pepper and nutmeg.
Preheat the oven to 180 degrees Celsius. Brush a 20-30cm baking dish with melted butter or oil and some sugo, then layer in the following order from the bottom: pasta, sugo, béchamel and grated cheese, making 4 - 5 layers of pasta, finishing with a thick layer of sugo, béchamel, and ¼ cup of the Parmigiano sprinkled over the top. Bake in the oven for 45 minutes, until the top is golden brown and is bubbling. Remove from the oven, allow to cool for 20 minutes, slice, and serve.
|Serving Suggestions||Buon appetito!