:: Lisa's Recipes ::

:: Friday, February 07, 2003 ::

Lasagna
(*From Recipe Source)

1 pound Ground beef -- 80% lean
32 ounces Spaghetti sauce -- zesty
14 1/2 ounces Diced tomatoes -- undrained
15 ounces Part-skim ricotta cheese
1 Egg -- well beaten
1/4 cup Grated Parmesan cheese
1 teaspoon Dried basil -- crushed
6 Lasagna noodles -- uncooked
2 cups Mozzarella cheese -- shredded and divided

Heat oven to 375 degrees F. Cook ground beef in preheated large skillet over medium heat 4 to 6 minutes or until no longer pink, stirring occasionally to break up ground beef into pea-size pieces. Pour off drippings. Add spaghetti sauce and tomatoes with liquid to skillet, stirring to combine; reserve. Meanwhile combine ricotta cheese, egg, cheese and basil. Spread 2 cups beef mixture over bottom of 11 3/4 x 7 1/2-inch baking dish; arrange 3 lasagna noodles in single layer, pressing into beef mixture. Spoon ricotta cheese mixture on top of noodles; sprinkle with 1 cup mozzarella cheese. Top with additional 2 cups beef mixture; arrange remaining noodles in single layer, pressing lightly into beef mixture. Top with remaining beef mixture, spreading evenly to cover noodles. Bake in 375 degrees F (moderate) oven 45 minutes or until noodles are fork tender. Sprinkle remaining 1 cup mozzarella cheese on top; cover with aluminum foil. Let stand at least 15 minutes before serving.
:: Lisa 7:23 AM [Archive] ::
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Biagio's Spaghetti Carbonara (Italian)
(*From Recipe Source)

500 g Thin spaghetti, rotini or equivalent pasta
30 ml Olive oil
250 g Pancetta or bacon
1 Medium yellow onion (chopped)
125 ml Cold water
60 ml Dry Italian white wine
4 Eggs
60 ml Heavy cream
100 g Parmesan cheese (grated)

First, put a large bowl in oven to warm at lowest possible setting. Soak chopped onion in cold water for 15 minutes to reduce pungency. Chop the pancetta or bacon into 5mm x 2cm strips. Beat the eggs and cream together with a fork. Add 50 g of the parmesan cheese to the mixture. Wash the pasta. Bring the water to a boil, and then add the pasta. In the meantime, dry and chop the onion and saute with pancetta or bacon in olive oil until onions are barely translucent. Add wine and reduce heat when initial boili ceases. Meat should not be crisp. When pasta is cooked, drain, but do not wash. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks the eggs. Add the meat, onions and wine without draining fat and toss until thoroughly mixed. Sprinkle remaining cheese to taste, toss and serve immediately.
:: Lisa 6:56 AM [Archive] ::
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