by Deborah Perugi | Nov 8, 2012 | Beans, Beef, Recipes, Soup, Vegetables
Nona Battani (Grandma’s mother) – from N Krug
Boil beef chuck meat in salted water with 1 bouillon cube to make stock.
Cool and skim fat off the top. Chop meat up.
1 can cannelloni beans
1 zucchini
Green beans cut in 1 inch pieces
2 chopped carrots
2 – 3 stalks chopped celery
2-3 chopped onions
Garlic powder
1 tsp basil leaves
2-3 chopped potatoes
2-3 chopped and peeled tomatoes
1 Cup Ditalini pasta
Saute onions, celery, and carrots in 1/4 stick of butter. Add 1 Tbsp. oil for flavor. Add zucchini, string beans, beans, potatoes and tomatoes.
Cook until soft. Add meat stock. Season with garlic powder, basil, salt and pepper. When soft and soup is thick, add pasta and cook al dente.
Editor’s Note: You can use vegetable bouillon cubes instead of the meat stock and no meat for a vegetarian version. I also add a piece of parmesan rind for flavor and offer grated parmesan to sprinkle on top. This is a surprisingly quick and easy dinner to make during the week.
by Deborah Perugi | Sep 17, 2012 | Beef, Lasagna, Main Dish, Pasta, Recipes, Sauce, Sausage
From N Krug:
Meat sauce:
1 cup chopped onion
1 clove garlic minced
1/2 cup chopped celery
2 Tblsp. butter
1 lb. Mild Italian sausage
1 lb. Ground round
2 Tblsp. olive oil
1/4 cup dry white wine (“or red” -D.P.)
2 cups chopped tomatoes peeled and seeded
3 Tblsp. tomato paste
2 cups beef bouillon
1 tsp. dried oregano
Salt and pepper
Becciamella sauce:
5 Tblsp. butter
6 Tblsp. flour
2 cups milk
1 cup heavy cream
1 tsp salt
Dash nutmeg
Other:
1 lb. Lasagna noodles
1 lb. Mozzarella cheese grated
1/2 cup grated Parmesan cheese
To prepare meat sauce:
Combine onion, garlic and celery and saute over low heat in 2 Tblsp. butter 8-10 minutes.
Remove to heavy 3-4 quart saucepan. In same frying pan, saut the sausage and ground round in olive oil until browned.
Remove excess grease. Add wine to meat and boil stirring constantly until wine is almost evaporated. Add meat to sauce pan with onion mixture and add the tomatoes, paste, stock and seasonings. Simmer for 1 hour.
To prepare the becciamella sauce:
Melt 3 Tblsp. butter into heavy 2-3 quart saucepan over low heat.
Stir in flour. Cook slowly 2-3 minutes. Pour in milk and cream slowly stirring with a whisk to obtain a smooth sauce. Heat to boiling stirring constantly until sauce thickens. Remove from heat and add 1 tsp. salt and nutmeg.
To build the lasagna:
Butter a 9 x 13 x 3 inch-baking dish. In a large 6-8 quart pot, cook the lasagna. When cooked, drain and cover lasagna with cold water.
Spread layer of meat sauce on bottom of baking dish. Over this, lay 1/3 of the noodles, 1/3 of the sauce and 1/3 of mozzarella cheese. Repeat 2 more times. Sprinkle top with Parmesan cheese and bake at 350 degrees for 30 minutes.
