- 4 tablespoons olive oil
- 3 small onions, minced
- lots of garlic
- 3 carrots, peeled and minced
- 3/4 cup minced bacon or pancetta
- 2 lbs italian sausage
- 2 cup dry white wine
- 2 c stock
- 3 (28- or 35-ounce) cans diced tomatoes
- Salt and freshly ground black pepper to taste
- 1 cup cream
Put the olive oil in a large, deep skillet or saucepan. Turn the heat to medium-low and, a minute later, add the onion, garlic, carrot, and bacon or pancetta. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add 1 lb of sausage (skins removed, broken up) stirring and breaking up any clumps, until all traces of red are gone, about 5 minutes. Add 1 c wine, raise the heat a bit, and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes.
Add tomatoes to the pot, stir, then add the stock and the rest of the wine. Turn the heat to low and cook at a slow simmer, stirring occasionally and breaking up the tomatoes and any clumps of meat that remain. After an hour or so, add salt and pepper. Cook for at least another hour, until much of the liquid has evaporated and the sauce is very thick. (This sauce may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks. Reheat before completing.)
In a separate pan, lightly cook the rest of the skinned sausage.
Add the cream, half-and-half or milk and cook for another 15 to 30 minutes, stirring occasionally; taste and add more salt and/or pepper as needed.
- Fresh lasagne from Luca's
- 2 tbs olive oil
- 1-2 c cooked spinach, chopped
- 4 c ricotta
- 3 c grated parmesan
- black pepper
Oil the pan. Add a layer of sauce and put in a layer of noodles. Put in another layer of sauce. Add 1/4 of the ricotta, crumbling it. Sprinkle 1/4 of the parmesan. Add a little pepper. Repeat with more layers. In one layer, put the spinach as well; in another, put the browned sausage. End up with a lot of cheese on top, entirely covering the sauce.
Chill for up to a day. Bring to room temperature (4 hours?). Bake at 400 for about 30 minutes. Top should be brown and body should bubble.
11c sauce