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Categories:
onions butter red wine basil tomato puree green pepper pepper nutmeg garlic beef olive oil tomato paste tomato juice stalks celery lasagna Mozzarella cheese Parmesan cheese Ricotta cheese
Viewed: 40 - Published at: 5 years agoIngredients
- 3 onions, chopped
- 2 Tbsp. butter
- 4 oz. red wine
- 1 tsp. basil
- 1 c. tomato puree
- 1 green pepper, chopped
- pepper to taste
- 1 tsp. nutmeg, ground (fresh)
- 2 garlic cloves, chopped
- 1 lb. beef, chopped (lean)
- 2 Tbsp. olive oil
- 1 c. tomato paste
- 2 c. tomato juice
- 2 stalks celery, chopped
- 12 ribbons lasagna
- 1/2 lb. Mozzarella cheese
- Parmesan cheese
- 8 oz. Ricotta cheese
Method
- In heavy saucepan, cook onions and garlic in butter and olive oil.
- When limp but not brown, add beef and cook, stirring frequently, until well done.
- Add wine; cover tightly and steam for 5 minutes.
- Add basil, tomato paste, puree and juice.
- Add green pepper, celery, pepper and nutmeg; cook for 10 minutes. Boil lasagna in water for 15 minutes.
- Plunge in cold water for ease in handling, then drain.
