MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Homemade Lasagna - Pt 1
Categories: Beef, Vegetables, Sauces, Cheese. pas
Yield: 8 servings

MMMMM-------------------------MEAT SAUCE------------------------------
2 ts Extra virgin olive oil
1 lb Ground chuck
1/2 md Onion; diced
1/2 lg Bell pepper; diced
2 cl Garlic; minced
28 oz Can good-quality tomato
- sauce
3 oz Tomato paste
14 oz Can crushed tomatoes
2 tb Chopped fresh oregano
+=OR=+
2 ts Dried oregano
1/4 c Chopped fresh flat leaf
- parsley; packed
1 tb Italian seasoning
1 pn Garlic powder
1 tb Wine vinegar
1 tb Sugar; more to taste, opt
Salt

MMMMM--------------------------ASSEMBLY-------------------------------
1/2 lb Dry lasagna noodles;
- unbroken
15 oz Ricotta cheese
1 1/2 lb Mozzarella cheese; grated or
- sliced
4 oz Fresh grated Parmesan cheese

Put a large pot of salted water (1 tb salt for every 2
qt water) on the stovetop on high heat. It can take a
while for a large pot of water to come to a boil (this
will be your pasta water), so prepare the sauce in the
next steps while the water is heating.

In a large skillet heat 2 teaspoons of olive oil on
medium-high heat. Add the ground beef and cook until it
is lightly browned on all sides. Remove the beef with a
slotted spoon to a bowl. Drain off all but a tablespoon
of fat.

Add the diced bell pepper and onions to the skillet (in
the photo we are using yellow bell pepper and red
onions). Cook for 4 to 5 minutes, until the onions are
translucent and the peppers softened. Add the minced
garlic and cook half a minute more. Return the browned
ground beef to the pan. Stir to combine, reduce the heat
to low, and cook for another 5 minutes.

Transfer the beef mixture to a medium-sized (3 to 4
quart) pot. Add the crushed tomatoes, tomato sauce, and
tomato paste to the pot. Add the parsley, oregano, and
Italian seasonings, adjusting the amounts to taste.
Sprinkle with garlic powder and/or garlic salt, to
taste.

Sprinkle with red or white wine vinegar. Stir in sugar,
a tablespoon at a time, tasting after each addition, to
taste. (The amount of sugar needed will vary, depending
on how acidic the tomatoes are that you are using.)

Add salt to taste, and note that you will later be
adding Parmesan, which is salty.

Bring the sauce to a simmer and then lower the heat to
maintain a low simmer. Cook for 15 to 45 minutes,
stirring often. Scrape the bottom of the pot every so
often so nothing sticks to the bottom and scorches.
Remove from heat.

CONTINUED TO PART 2

Yield: 8 servings

Recipe by: Elise Bauer

RECIPE FROM: http://www.simplyrecipes.com

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