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for family meals :
recipe comes from the web site of Deborah Mele,
Italian Food Forever.
love affair with Italian cooking began almost
30 years ago when I married into a large Italian
family, overflowing with talented cooks. Throughout
the early years of my marriage, I had the opportunity
to learn the basics of Italian cuisine, and to
perfect traditional family recipes."
is a must visit web site - if you would like to
learn more then <click
recipe is a family favorite, often served for
special occasions. A tasty tomato sauce and creamy
mozzarella are layered between delicate homemade
egg noodles. Topping it all off is a sprinkling
of parmesan cheese and tiny meatballs".
1 (26)oz. Can Tomato Puree (I use Pomi strained
1 (6)oz. Can Tomato Paste
1 Pound Ground Beef
1/3 Cup Fresh Bread Crumbs
1 Pound Pork Bones
3 Cloves Garlic Minced
1/2 Onion, Finely Chopped
3/4 Cup Chopped Fresh Parsley
3 Tablespoon Chopped Fresh Basil
1 Teaspoon Dried Oregano
Pinch of Red Pepper Flakes
Salt & Pepper
1 1/2 Cup Parmesan Cheese
6 (oz) Mozzarella Cheese, Thinly Sliced
4 Cups Unbleached Flour
5 Extra Large Eggs
Pinch of Salt
make the pasta:
rolling, cut into 12 inch long strips.
in boiling water for 30 seconds, then place
in ice water. Dry and set aside on clean kitchen
make the sauce:
the ground beef in half, placing one half in
a bowl. Place the other half in a saucepan with
the pork bones over medium heat and cook until
the onion and continue cooking until it is tender.
the garlic and stir well, cooking an additional
add the sauce, paste and 1 cup of water.
add the oregano, 1/2 cup of the parsley, the
basil, red pepper flakes and salt and pepper.
Bring everything to a boil and then reduce heat
to a simmer.
the rest of the ground beef, add the egg, bread
crumbs, 1/4 parsley, and salt and pepper. (Add
a little milk to the bread crumbs before using
if they are very dry).
well and then roll into small 1 inch sized meatballs.
carefully in the sauce. Continue cooking the
sauce for about 2 hours over low heat, adding
additional water as needed if the sauce becomes
the meatballs and the pork bones from the sauce
with a slotted spoon and place into a small
bowl when the sauce is complete.
assemble the lasagne:
about 1/2 cup of sauce to the bottom of a large
lasagne pan. Add a little water and mix.
an overlapping layer of the noodles across the
bottom of the pan.
a large spoonful of sauce on top, making sure
the noodles are well covered.
one more layer of noodles and sauce, and then
add a layer of the mozzarella slices.
in this manner until you have 5 layers.
the top, cover the noodles well with the sauce,
place another layer of mozzarella, then sprinkle
on the parmesan.
finish, evenly place the meatballs across the
with foil, and bake in a pre-heated 375ºF
oven for about 30 minutes.
the foil and cook another 10 minutes. Let rest
an additional 10 minutes before serving.
6 - 8
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever