Lasagne with Meat Sauce

Ingredients

• ½ pound Lasagne pasta
• 2 pounds Hot Italian sausage
• 84 ounces San Marzano Tomatoes
• 1 Yellow onion, diced
• 5 cloves Garlic, minced
• 1 teaspoon Fresh basil
• 1 teaspoon Fresh oregano
• 1 teaspoon Fresh thyme
• 1 pound Mozzarella cheese, grated
• 1 pound Ricotta cheese

Method

Brown the sausage. Just before it's done, add the onions and garlic. Add the tomatoes, herbs and salt. Simmer for about 1.5 hours.

15 minutes before the sauce is done simmering, put the pasta in the casserole dish with some hot tap water and pre-heat the oven to 350.

Remove the pasta from the dish, drain and dry the dish.

Start with a thin layer of sauce on the bottom of the dish. Add a layer of pasta, then a layer of ricotta, then a layer of mozzarella. Add another layer of pasta, then sauce, then the two cheeses.

Cook, tented in foil, for 45 minutes. Remove foil and cook for an additional 10 minutes.

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Penne Vodka

My all-time favorite Italian dish. I hope you like it as much as I do!

Ingredients

• 1 pound Penne pasta
• 28 ounces San Marzano Tomatoes, crushed
• 3 ounces Pancetta
• 1⁄4 cup Heavy whipping cream
• 1⁄2 Shallot, minced
• 3 cloves Garlic, minced
• 1 shot Vodka, Absolut Peppar
• 1⁄2 teaspoon Fresh basil
• 1⁄2 teaspoon Fresh oregano
• 1⁄2 teaspoon Fresh thyme
• 1⁄2 teaspoon Kosher salt
• 1⁄2 teaspoon Black pepper, fresh ground
• Extra virgin olive oil

Method

Dice and sear pancetta.

Add a little olive oil to the pan, and add shallots and garlic. Season with a pinch of kosher salt. Cook for about a minute.

Deglaze pan with the vodka, then immediately add the tomatoes. Add herbs, salt and pepper. Simmer for 30 minutes.

Put the pasta in boiling salted water. Add cream and simmer for an additional 10 minutes.

Serve over hot penne pasta. Top with fresh grated parmesan cheese.

Variations: Like it spicy? Add 1/4 teaspoon of cayenne and/or use capacola instead of pancetta.

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