Who doesn’t love lasagna, and everyone has their very own favorite recipe, myself included!
This is a dish that says everything about homey comfort food. With the irresistible aromas of roasting tomatoes, fennel scented Italian Sausage,and the sweet richness of melting ricotta wafting through the air and a bubbling labor of love whisked from the oven onto the table, says it all!
There are several preparations involved that require some investment of time in the kitchen, but why not make the most of it, pleasing your family and friends, and having the pleasure of knowing all your efforts have been duly rewarded.
This Italian Red Sauce is the standard sauce for pastas, pizzas, lasagna, and just about anything else that requires a basic red sauce to complete a dish. Very easy to prepare and freezes well for those last minute meals prepared on the fly!
I do recommend you seek out the best quality Italian canned tomatoes and paste you can find. The flavor of vine ripened Italian tomatoes does make a difference!
Casual summer meals…al fresco!
Ever get a hankering for some good old fashioned authentic hot Italian sausage with pasta or topping a pizza, but not a traditional Italian market to be found to fulfill your cravings? Why not make it yourself!
There is no mystery to making Italian sausage forcemeat, and sparing yourself the tedium of having to stuff the meat into casings in the process, which you would be removing from purchased sausages anyway, makes it all the easier. The other alternative is to roll the sausage mixture into meatballs.
The recipe that follows is remarkably quick to prepare and makes enough for several meals. Simply divide extra uncooked sausage forcemeat or meatballs into appropriate portions for your next couple of meals and freeze.
A simple basic red sauce recipe is included that, used in tandem with the sausage, will produce a stellar Italian meal in about an hour and is sure to satisfy even the most seasoned Italian sausage aficionados.
Asparagus is synonymous with spring and something you want to cook up as soon as you spot young shoots popping out of the ground. The flavor is bright, crisp, and as freshly green as spring itself.
There is nothing like an asparagus sandwich, soup, or pasta to enjoy the glories of one of springs earliest culinary delights.