From my cookbook…Dave’s Lasagna Bolognese
This is one of my favorite dishes to prepare and to eat. If we have guests over, this is one of my top choices to prepare for them.
There are over 300 recipes in my recently published cookbook, Everyday Cooking for Everyday People Like Us (Click on the link in Note 1 to get your own copy). Even in these inflationary times, we can prepare delicious meals for our family and do so in a way that does not break the budget. And it’s all in the cookbook!
On pasta recipes
Archaeological evidence suggests that pasta originated in China over 4,000 years ago with noodles made from millet. History becomes a bit fuzzy from there, with some claiming pasta was introduced to Italy by Marco Polo, others by Arab traders, and possibly by the Greeks and Romans. You will find noodles and pasta in almost all countries today, and that same variety exists in every family that prepares pasta.
Generally speaking, my style of pasta originates from my father’s Italian side, rooted in the experiences of poor immigrants who came to America from Italy in the 1920s in search of the American Dream. They found it. Primo and Otavia Giustozzi both went to work; he in the coal mines, and she as a seamstress. They raised three children, two of whom carried on their desire for a better life. One, August Giustozzi, gave his life for his new country in France in 1944.
Back to the pasta. Even in Italy, there are variations depending on the region, as in all countries. I’ve also developed my own, and, in addition to my family influence, mine has sometimes been influenced by Italian recipes from New York Italians. Then, of course, there are simply recipes that my family and I developed from what we like to eat. All of that is to say that there is no right or wrong when it comes to pasta. Just like when you choose a wine to drink, select pasta recipes that you and your family like. In that regard, you will always be right!
David Giustozzi’s Lasagna Bolognese (Lasagna with Meat Sauce)
This recipe has been years in the making, and I continued to tweak it until I got it just where I wanted it. One thing I resisted for too long was using prebaked lasagna noodles. I guess I thought I was cheating on my Italian heritage! Anyway, I’ve finally made the switch. Besides being faster and easier, they are not as dense and allow the other ingredients to come through instead of the focus being on bulky pasta.
It’s hearty and filling, another one of those meals that feeds your body and your soul! This is an all-afternoon event that will fill your house with wonderful smells and also provide leftovers for the week. Preparing this dish for others means you really love them, and that is a key ingredient that is not listed. I have a football game on in the background and drink a little wine while adding some to the dish!
Ingredients
¼ cup extra virgin olive oil
4 cloves garlic, crushed
1/4 cup onion, minced
1 carrot minced
1 rib celery, minced
½ lb. ground pork
½ lb. ground sirloin, 90/10
½ cup dry Italian wine
1 lb. mozzarella cheese, shredded (not fresh)
½ cup coarsely grated parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon nutmeg
4 14.5 oz. cans diced tomatoes
1 6 oz. can tomato paste
Salt and pepper to taste
2 bay leaves
2 extra large eggs
2 lbs. ricotta cheese, warmed to room temperature
8 to 10 oz. precooked lasagna noodles
Directions
In a heavy-bottom stock pot (I use a 12-quart) set over medium-low heat, add oil and onion, and cook for 3 minutes. Add carrot, celery, and garlic, cooking 2 minutes more. Stir.
Add beef and pork. Sprinkle with salt and pepper, add basil and oregano. Break up the meat as it cooks with a whisk or meat chopper. Add wine, bay leaves, and nutmeg, stirring until the wine is evaporated.
Add tomatoes and tomato paste and stir to mix well. Reduce the heat to a simmer and cook for about 2 hours, stirring occasionally and draining accumulated water from the lid.
Remove from heat and stir in the Parmesan cheese. At this point, you can stop and refrigerate the meat mixture for 2 or 3 days ahead of time, omitting the cheese. Gently warm before proceeding, and add Parmesan cheese.
In a large glass mixing bowl, mix the ricotta and eggs.
Preheat oven to 325 degrees.
Spread a thin layer of the meat sauce on the bottom of an 11x17 glass or porcelain baking dish. Cover with a layer of noodles. Spread a layer of ricotta, then sauce, and the mozzarella. Repeat.
Bake 40 to 45 minutes or until bubbling and cheese is melted and slightly browned.
Allow lasagna to rest for 20 minutes before serving.
Enjoy with a garden salad and fresh Italian bread broiled with butter and garlic salt.
David Giustozzi’s Lasagna Bolognese
What’s in it for me?
Good eats, that’s what!
Call to Action
Show someone how much you love them by preparing a delicious meal for them. Later, enjoy the time and money you save by relishing your leftovers, either for lunch at work or dinner at home. Take comfort in knowing you are eating healthy food you prepared. All because you made a good decision to follow the recipes and tips in the cookbook I developed just for you.
Besides getting a copy of the cookbook for yourself, it makes an excellent gift for those you love and care for, especially for those with a young family who are looking to save time and money in the kitchen. And learn a few things in the process! What a great idea!
Recommended Resources
Everyday Cooking for Everyday People Like Us by David Giustozzi
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Notes
Please note that as an Amazon Affiliate, I may earn a small commission on the sale of any of these recommended resources.
Everyday Cooking for Everyday People Like Us by David Giustozzi: https://amzn.to/437OhVQ