Ingredients

How to make it

  • Chop the onions, celery, carrot, green and red peppers, and set them aside in a bowl.
  • Combine the beef stock, water, and wine in a container with a spout (at least 1 quart). Take the tomato paste, and put it in a small bowl, and whisk it until it ‘loosens’. Then add a bit of the liquid, and stir some more. Once the tomato paste is to a pourable consistency, add it back to the rest of the liquid, and stir.
  • Chop the garlic, and put it in a small bowl (smaller than cereal bowl if you have it; this step is just for organizational purposes). If necessary, chop the thyme, oregano, and basil, and put it on the same bowl. If you’re using dried herbs, measure them and put them in the bowl with the garlic
  • Once all of your prep work is done, coat the bottom of a large saucepan with olive oil, and heat over medium heat. Drop in a pinch of one the meat. When it starts to bubble, add the rest of the meat (if it is easier for you, combine them in a big bowl first. Personally, I think it is easiest to brown, break up, and combine in one step).
  • Add salt and pepper to taste, and brown for about 5 minutes (until most of the pink is gone).
  • Add the onions, celery, carrots, green, and red peppers. Season with salt. Cook for 4 to 5 minutes or until the onions just start to get translucent. Add the garlic and tomatoes, and cook for a couple of minutes.
  • Add the tomato paste/beef stock/wine/water mixture, the canned tomatoes, the thyme, bay leaves, oregano, and basil (if you’re a fan of spice, add some red pepper flakes to taste at this point, too). Mix well.
  • Bring the liquid to a boil, reduce the heat to medium and simmer for about 1 ½ hours, stirring occasionally and adding more water or water and wine mixed if needed.
  • Stir in the cheese, remove from the heat and let it sit for a few minutes. THEN test to see if it needs more salt or pepper. Remember: Parmesan cheese can taste very salty, so don’t add any more salt until the Parmesan has had a chance to melt into the rest of the sauce.
  • For safety’s sake, if you can, let it cool for 15 minutes to half an hour before trying to work with it and the rest of the lasagne.

Reviews & Comments 1

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  • fishtrippin 6 years ago
    I'm in South Dakota, we have buffalo, MMMM... I will try this recipe the next time we have lasagne. Thankyou!
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