Have a taste for lasagna but don't have the time or patience to make it. Try skillet lasagna, you won't be disappointed. I prefer the Ragu (chunkier meat) sauce because its best for large noodles.
Ragu sauce is one of the most popular and beloved sauces in Italy. It is made from tomatoes and ground or chopped meat cooked for a long
time. For this Ragu dish you will need: 1 lb. quality beef stew meat (or ground beef if you prefer). One large jar of either fresh jarred stewed tomatoes or canned, 3/4 cup of beef stock, one whole onion, 1 tbs garlic paste, 3 tbs of tomato paste and herbs: rosemary, oregano, and mint. And of course, ready to use lasagna noodle pasta.
To get started: gently saute the onion (chopped) along with garlic paste. Add your meat, if using stew meat make sure the chunks are small or not too big and brown the meat a bit before adding the stock. Let this simmer for about 25 min. making sure the liquid is yet covering the meat. You can add more stock if needed. Next, add the jarred tomatoes and 3 tbs of paste. Let this simmer for about 45 minutes until the beef is tender.
You can add the 'dry' pasta directly to the skillet as they will cook in the bubbling meat and tomato sauce. However, you can also boil the pasta separately and then add the boiled pasta to the skillet and serve. Its a lot quicker that way. I don't add mozzarella cheese to this dish but of course you can. We prefer it served with grated Parmesan which is shaved and put on the table.
~ Tutti a Tavola!
No comments:
Post a Comment