BEST ITALIAN BEEF RECIPE EVER RECIPES

Name: Best Italian Lasagna Ever!
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 lasagna, 8-12 serving(s)
Ingredients: 12 lasagna noodles; 1 lb sweet Italian sausage link; 1 lb ground beef; 2 tablespoons garlic (pressed or minced); 2 tablespoons sugar; 1/2 tablespoon salt; 1 1/2 tablespoons sweet basil; pepper (to taste); 2 tablespoons parsley; 20 ounces diced tomatoes; 2 (6 ounce) cans tomato paste; 2 (16 ounce) containers ricotta cheese (may use one container); 3/4 lb mozzarella cheese; 3/4 cup parmesan cheese; 1 egg

BEST ITALIAN LASAGNA EVER! RECIPE - FOOD.COM

Best Italian Lasagna Ever! Recipe - Food.com image

This is the best lasagna recipe I have ever made. I had one lasagna several years ago that was out of this world and while this is not the same one, it is the closest one I have ever found. I like to make two and freeze one for later use.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 1 lasagna, 8-12 serving(s)

Number Of Ingredients 15

Ingredients

12 lasagna noodles
1 lb sweet Italian sausage link
1 lb ground beef
2 tablespoons garlic (pressed or minced)
2 tablespoons sugar
1/2 tablespoon salt
1 1/2 tablespoons sweet basil
pepper (to taste)
2 tablespoons parsley
20 ounces diced tomatoes
2 (6 ounce) cans tomato paste
2 (16 ounce) containers ricotta cheese (may use one container)
3/4 lb mozzarella cheese
3/4 cup parmesan cheese
1 egg

Steps:

Preheat oven to 375°F.
Boil noodles and drain (you may also use uncooked noodles).
Sauté garlic, sugar and salt.
Add sausage and ground beef and brown, breaking into small crumbles.
Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens.
Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick).
Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan.
Bake covered for 25 minutes.
Uncover and bake another 25 minutes.
Let cool about 10-15 minutes then cut and serve.
Leftovers may be frozen and then heated in the oven until hot and melty.
Goes great with crusty garlic toast and a salad.

Nutrition Facts : Calories 890.3, FatContent 53, SaturatedFatContent 26.2, CholesterolContent 196.3, SodiumContent 2022, CarbohydrateContent 47.7, FiberContent 3.8, SugarContent 12.5, ProteinContent 55.6

BEST EVER ITALIAN MEATBALLS RECIPE - FOOD.COM

Best Ever Italian Meatballs Recipe - Food.com image

This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Cook Time 1 hours 30 minutes

Yield 16 Meatballs

Number Of Ingredients 16

Ingredients

1 lb lean ground beef
1/2 lb ground pork
2 large eggs
1 cup onion, finely chopped
4 garlic cloves, minced
1/2 cup bell pepper, finely chopped
3/4 cup fresh parmesan cheese, grated
1/3 cup Italian breadcrumbs
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1/4 cup milk
1 tablespoon Worcestershire sauce
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon fresh basil, chopped
1/4 cup fresh parsley, chopped
2 teaspoons anise seeds (optional)

Steps:

Mix all ingredients together in a large bowl.
Shape into small meatballs.
Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
Continue simmering until sauce reaches desired consistency and meatballs are cooked through.

Nutrition Facts : Calories 136.4, FatContent 8.1, SaturatedFatContent 3.4, CholesterolContent 56.6, SodiumContent 382.7, CarbohydrateContent 4, FiberContent 0.5, SugarContent 0.9, ProteinContent 11.4

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