From the
Kitchen of: loni andrus
Ingredients for Bolognese Sauce:
2
slices of smoked bacon
2
medium onions
2
carrots
2
celery stocks
Olive
oil
2
heaped tsps. Dried oregano
1
lb. ground beef, pork, or (even better!) a mixture of the two
2x14
oz. cans of diced tomatoes
Sea
salt and freshly ground black pepper
Fresh
basil (I usually use dried)
Ingredients
for the Lasagne
8
oz. dried egg lasagna sheets (I use more)
4
oz. parmesan cheese (I use more)
2
½ cups of crème fraiche or 2 ½ cups thick sour cream (I use sour cream as I
have
no idea what the other ingredient is)
1
large ripe tomato, sliced
To
make your Bolognese Sauce:
Finely
slice the bacon - Peel and finely chop the onions, garlic, carrots and
celery-don't worry about technique; just chop away-Place a large casserole type
pan on a medium to high heat-Add 2 lugs of olive oil, your sliced bacon, and
the oregano and cook and stir until the bacon is lightly golden-Add the
vegetables to the pan and stir every 30 seconds for around 7 minutes or until
softened and lightly colored-Stir in the ground meat and the canned
tomatoes-Fill one of the empty cans with water and add to the pan-Stir in a
good pinch of salt and pepper-Pick the basil leaves and place in the
refrigerator for later-Finely chop the basil stalks and stir into the pan-Bring
to a boil-Turn the heat down and simmer with the lid askew for 1 hour, stirring
every now and again-Take the lid off and cook for another 30 minutes, stirring
occasionally-Keep an eye on the sauce as it cooks, and if you think its
starting to dry out, add a splash of water
To
finish the sauce:
Preheat
the oven to 375 degrees-Remove the Bolognese sauce from the heat-Tear and stir
in any larger basil leaves, keep the smaller ones aside for later-Have a taste
of the sauce, and season with a little more salt and pepper if you think it
needs it-Boil some water in a kettle and pour it into a large pan, then add
your lasagne sheets with a drizzle of oil and blanch (slightly soften) for 3 to
4 minutes-Drain the sheets in a colander and carefully pat them dry with some
paper towels to absorb any excess water-Finely grate the parmesan and stir most
of it through the sour cream
To
make your lasagne:
Spoon
a third of your bolognese sauce into the bottom of a 9 X 13 dish-Follow with a
layer of lasagne sheets and another third of your bolognese sauce, then dollop
over a third of your sour cream-Sprinkle with a good pinch of salt and pepper
and top with another layer of lasagne sheets-Spoon over the rest of the
bolognese sauce and another third of the sour cream-Finish with a final layer
of lasagne sheets and top with the rest of the sour cream-Scatter over the
remaining parmesan-Top with some slices of tomato, scatter over the small basil
leaves and drizzle with olive oil-Cover with foil and back in preheated over
for 30 minutes-After that, remove the foil and cook for a further 20 minutes
until the lasagne is bubbling and golden
***This
recipe is awesome! It’s so rich and delicious with the sour cream plus anytime
I use ricotta in anything I hate the taste of it. Maybe it’s because I buy
cheap ricotta but I still hate it. Sour cream is a great replacement and is so
rich! Jason's only complaint about this recipe is that it’s not ooey gooey
cheesy like most lasagne. If you like things cheesy you can throw some
mozzarella into the layers.
The
bolognese sauce takes a while to make so if you can double it and freeze it for
another time! This recipe is really quite easy to make it just takes a little
time.
**
http://www.jennylovesfood.com/?p=368
