Meatball Lasagna
5 slice  soft bread
2 lb.  hamburger
3   eggs
1 small  onion, finely minced
1 Tbsp  ground oregano
2 Tbsp  finely chopped italian parsley
1/4 cup  finely chopped basil
1/4 cup  finely grated parmesan cheese
1/4 cup  finely grated romano cheese
  salt and pepper
2 Tbsp  extra-virgin olive oil
1 medium  onion
1 stalk  celery
1   red bell pepper
5 clove  garlic
3 Tbsp  balsamic vinegar
1/2 cup  sliced black olives
2   28oz cans crushed tomatoes
1   14oz can diced tomatoes
1 cup  sliced, sun-dried tomatoes
3/4 cup  red wine
2 Tbsp  raw sugar(turbinado) 1 cup chopped fresh basil
1 Tbsp  ground, toasted fennel seeds (toast them over medium heat in a
  skillet for about 8 minutes).
1 tsp  salt
1/2 tsp  ground pepper
1 Tbsp  lemon juice
3 Tbsp  brandy (optional, but it adds a really nice level of flavor in
12   lasagna noodles, fresh made lasagna pasta, boiled, or non-boil kind
2 cup  ricotta cheese
1 lb.  sliced provolone cheese
1 cup  grated parmesan cheese
meatballs: process the bread slices in a food processor until you have 
medium fine crumbs. place in a large bowl. add the rest of the 
ingredients and mix together. form into small meatballs, about 2 inches 
in diameter. tomato sauce: dice onion, celery, and red bell pepper. 
peel and thinly slice the garlic cloves. heat 2 tbsp olive oil in a large 
dutch oven or large sauce pan over medium heat. add onion, celery and red 
pepper and saute for 5 minutes. add garlic and saute 2 minutes. add 
balsamic vinegar. stir and let reduce for 2 to 3 minutes. add olives and 
sun-dried tomatoes. add two 28-ounce cans crushed tomatoes, one 14-ounce 
can diced tomatoes, sugar and 3/4 cup red wine. stir in basil, fennel 
seeds, salt and pepper. add meatballs to sauce, cover and simmer over low 
heat for 1/2 hour. (this allows the meatballs to get done and become 
infused with the flavors of the tomato sauce). remove cover and continue 
to simmer slowly for about 1 1/2 hours more, until sauce is reduced to a 
near paste. (should be a consistency between tomato sauce and tomato 
paste. this allows the flavors of the sauce to intensify. (note: the 
consistency can be one of your personal preference, but the more it 
reduces, the more the flavor intensifies. we feel lasagna is a dish that 
is worth the time it takes to make it rich and wonderful.) add the lemon 
juice and the brandy and allow to cook for about 3 more minutes. 
noodles cook the lasagna noodles if need be. drain immediately in cold 
water. arrange pieces flat in single layer on clean, dry towels until 
ready to use. 
preheat oven to 375 degrees. ladle half the sauce into a 17.5 x 12 lasagna 
pan. cover with half the noodles, half the ricotta cheese and half the 
provolone. repeat. cover with parmesan cheese. bake for 30 minutes. 
broil for 5 minutes or until cheese is slightly browned. 
regards, dave 
dave and aletha own and operate the web sites and a-d 
trading publishes the meal planning, and recipe newsletter, "what's for 
dinner?"; and business marketing advice, "small business owners unite!" 
(ID: 13450) Mirror: Mon, Apr 7, 2003

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