| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef chuck; ground |
| 2 |
|
Cloves garlic; crushed |
| 2 |
tb |
Margarine |
| 1/4 |
c |
Chopped onion |
| 1 |
tb |
Chopped parsley |
| 2 |
cn |
(8-oz) tomato sauce |
| 1/4 |
c |
Tomato paste |
| 1/3 |
c |
Dry sherry |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Dried thyme leaves |
| 1 |
ts |
Dried leaf oregano |
| 1/8 |
ts |
Crushed dried hot red pepper |
| 1/3 |
c |
Olive oil |
| 1 1/2 |
c |
Red onion |
| 1 |
|
Clove garlic; crushed |
| 1 |
cn |
(35-oz) Italian tomatoes |
| 1/4 |
c |
Tomato paste |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Salt |
| 1 |
tb |
Sugar |
| 1 |
ts |
Dried oregano leaves |
| 1 |
ts |
Dried basil leaves |
| 1/4 |
ts |
Crushed black pepper |
|
|
Lasagna noodles or canneloni shells |
INSTRUCTIONS
FILLING
SAUCE
In large bowl, combine beef with garlic, toss lightly to mix. In large
skillet, heat butter; add onion & parsley. Cook, stirring over medium heat
until onion is golden. Stir in beef mixture, tomato sauce & tomato paste;
cook, stirring, 5 minutes. Add sherry, salt, thyme, oregano & hot pepper.
Cook, stirring often, until red color disappears from beef mixture & is of
a creamy consistency, about 15-20 minutes. Set aside. Heat oil in saucepan,
add onion & garlic & cook until golden. Add tomatoes, tomato paste,
parsley, salt, sugar, herbs, pepper & 1-1/2 cups water. Bring to a boil,
stirring; reduce heat & simmer, covered, 1 hour. Cook lasagna noodles, cut
in half, until done. Place a large spoonful of the filling on each half
noodle & roll up, place in baking dish. Cover noodle rolls with sauce. Top
with Parmesan cheese & bake in 350 degree oven 20-30 minutes or until
warmed clear through. May be made ahead & frozen. Cannelloni shells may be
substituted for the lasagna noodles.
MRS CLYDE R. (DIXIE) SIMMONS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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