Beef Mince Lasagne
Ingredients:
For the Meat Sauce:
1 pound (450g) lean ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup red wine (optional)
2 tablespoons olive oil
For the Bechamel Sauce:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1/4 teaspoon nutmeg
Salt and pepper to taste
For Assembling:
9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat your oven to 350°F (175°C).
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. If using, pour in the red wine. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens. Remove from heat.
2. In a separate saucepan, melt the butter over medium heat for the bechamel sauce. Stir in the flour and cook for about 2 minutes until it turns a light golden color, stirring constantly.
Gradually whisk in the milk, making sure there are no lumps. Cook the mixture until it thickens and comes to a simmer, stirring constantly. Add nutmeg, salt, and pepper to taste. Remove from heat.
3.To assemble the lasagne, spread a small amount of the meat sauce on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles on top of the sauce.
Spread a layer of meat sauce over the noodles, followed by a layer of bechamel sauce, and then sprinkle with mozzarella and Parmesan cheese. Repeat this layering process until you've used all the ingredients, finishing with a layer of cheese on top.
4.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the top is bubbly and golden brown.
Let the lasagne rest for 10 minutes before slicing and serving. This allows it to set, making it easier to serve.
Enjoy your delicious homemade Beef Mince Lasagne!
Pizza Napoletana
Ingredients:
Ingredients for the dough:
500 grams of Type 00 flour
320 grams of cold water
4 grams of fresh yeast
1 teaspoon of honey
20 milliliters of olive oil
16 grams of salt
Ingredients for the topping:
200 milliliters of tomato sauce
500 grams of fresh mozzarella
6 fresh basil leaves
100 grams of Parmesan cheese
Oregano
Instructions:
1.In a stand mixer, place the flour and add 2/3 of the water, mixing it lightly.
In the remaining water, add fresh yeast and one teaspoon of honey, stirring until the yeast dissolves.
After 15 minutes, turn on the stand mixer to speed 4 and add the yeast-water-honey mixture.
Once the mixture comes together, add the salt. Continue to knead the dough for the next 10 minutes at speed 7.
2.Take a larger container, grease it with olive oil, transfer the dough into it, and let it rest for 4 hours at room temperature, covered with plastic wrap.
3.After 4 hours, the dough should have risen to the top of your container.
Remove the dough onto a work surface and divide it into 3 equal portions, each around 280 grams.
Fold the portions from each side towards the center, creating smooth balls. Transfer them to a floured plastic container, close it with a lid to prevent the dough from drying out and forming a crust on top. Let it rest for another 2 hours at room temperature.
4.After this time, open the container and sprinkle the dough balls with semolina flour.
Take one dough ball and place it in a floured pan. Spread the dough to match the shape of the pan, leaving the edges untouched to create a beautiful airy crust.
Place it on low heat, cover, and cook for a few minutes until the bottom of the pizza becomes golden brown.
5.Meanwhile, preheat the oven to the highest temperature and turn on the upper heating element or grill option.
Once the pizza crust turns golden, transfer it to a cutting board and spread tomato sauce over it, sprinkle with oregano, add fresh mozzarella, Parmesan, and basil leaves. You can also add ham, additional cheese, and fresh tomatoes if desired.
Brush the edges with plenty of olive oil to achieve a golden crispy crust.
6.In the preheated oven, place an upside-down baking sheet on the highest rack. Slide the pizza onto it using a cutting board; it will easily slide off.
7. After 3 to 5 minutes, depending on your oven, the pizza should have a golden color. Please carefully remove it using the cutting board and a fork, then throw it with garlic oil, and enjoy your traditional homemade Pizza Napoli.
Sapghetti Bolognase
Ingredients:
For the Bolognese Sauce:
450gr ground beef or ground turkey
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 can crushed tomatoes
2 tablespoons tomato paste
1/2 cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and black pepper
2 tablespoons olive oil
1 bay leaf
For the Pasta:
450gr spaghetti
Salt for boiling water
Instructions:
1.Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook for about 5 minutes, or until the vegetables become soft and translucent.
2.Add the ground beef or turkey to the skillet. Break it apart with a spoon and cook until it's browned and cooked through, about 5-7 minutes. Drain any excess fat if needed.
3.Stir in the tomato paste, crushed tomatoes, and red wine (if using). Mix well and let it simmer for a few minutes.
4.Add the dried oregano, basil, thyme, bay leaf, salt, and black pepper to the sauce. Stir everything together.
5.Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 30 minutes, stirring occasionally. If the sauce becomes too thick, you can add a little water to reach your desired consistency.
6.While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
7.Once the sauce has simmered and developed its flavors, remove the bay leaf and discard it.
8.Serve the bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh basil leaves if desired.
Enjoy your delicious traditional homemade Spaghetti Bolognese!
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With a passion for cooking,
Niki
