RECIPES

Here are some of my all time favourite recipes that were life changing

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Bolognese Sauce

3 tbsp. olive oil (45 ml)

2 onions, finely chopped

1 1/2 pounds lean ground beef (675 grams)

1 small Italian spicy sausage, casing removed

2 cloves garlic, chopped

2 small carrots, finely diced

Celery , finely diced

Several sprigs fresh thyme

2 bay leaves

1 to 2 tsp. dried oregano

One 28-ounce can plum tomatoes with juice, chopped (784 grams)

1/3 cup White wine (80 ml)

Sea salt and freshly cracked black pepper

1 bunch fresh basil, washed, stemmed and chopped

Pasta

1 3/4 cups 00 flour or all purpose  (425 ml)

2 whole eggs

2 yolks

1 bunch fresh basil, washed, stemmed and chopped

Béchamel sauce

¼ cup butter (60 gm )

¼ cup cup flour (60 gm )

4 cups milk (1 l)

Pinch freshly grated nutmeg

sea salt and freshly cracked black pepper

½ cup grated Parmigianno cheese (60ml) , divided

Oil, for baking dish

Make the meat sauce by, heating the olive oil on medium in a large skillet.  Add the beef and Italian sausage and cook for 7-10 minutes or until thoroughly browned.  Add the onions, celery , carrots and garlic and sweat for 3 minutes just to soften. Deglaze with white wine.

Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil. Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking. Adjust seasoning.

To make pasta:  In a food processor with dough blade to the flour, add the eggs and yolks pulse several times until dough forms a ball. Remove dough from bowl and knead to form a ball.  Cover and let rest for 30 minutes in fridge.

Roll out pasta. Cut dough into 12 pieces. Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through. You should end up with strips that are no more than 1/16 “ thick.   Cut the strips into HOW MANY PIECES

Cook pasta in boiling salted water for about 1minute or until just until water comes back to a rapid boil. . Immediately lay out on a well oil baking sheet to prevent them from sticking.  Repeat with remaining pasta.

Béchamel Sauce

In a medium saucepan on medium heat, melt butter. Add the flour and stir with wooden spoon until a paste forms. Remove from heat and add the cold milk a little at a time while stirring well between each addition. Return to heat once all the milk is added and mixture is smooth.

Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes. Add a pinch of nutmeg and season with salt and pepper to taste.  Add the Pecorino and Parmesan cheese and stir.

Preheat oven to 350 degrees F.

Oil the bottom of a 13- by 9- by 2-inch baking dish.

Reserve a quarter of the béchamel sauce for the top layer. Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and béchamel. Season well between each layer.  Finish with a layer of pasta, the reserved béchamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna). Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.

Serves 6 to 8