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 Fresh oregano; chopped -OR-
      2 ts Dried oregano
    1/4 c  Fresh flat leaf parsley;
           - chopped, packed
      1 tb Italian seasoning
      1 pn Garlic powder
      1 tb Wine vinegar
      1 tb Sugar; more to taste (optional)
           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 Parmesan cheese; fresh grated

  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 ts 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
  1 tb 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 qt) 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, 1 tb 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

  Recipe by Elise Bauer

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

  Uncle Dirty Dave's Archives

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