Category - Restaurant

RAO'S LASAGNA

    Rao's Lasagna

    1/2 cup plus 2 tablespoons fine-quality olive oil
    1 cup chopped onion
    1 tablespoon minced garlic
    2 pounds lean ground beef
    1 pound hot or sweet Italian sausage meat,
        removed from casings and chopped
    1/2 cup red wine
    3 (28 ounce) cans imported San Marzano
        Italian tomatoes, with juice, hand-crushed
    3 tablespoons tomato paste
    5 cups water
    Salt and pepper to taste
    2 pounds ricotta cheese
    2 egg yolks
    1 pound lasagna noodles
    2 cups grated fresh mozzarella cheese
    1 cup freshly grated Pecorino Romano cheese
    1 pound fresh mozzarella cheese, sliced

    Heat 1/2 cup oil in a large saucepan over medium-high heat. Add onion and garlic and saute.


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