GOURMET MEATBALL LASAGNA

GOURMET MEATBALL LASAGNA image

Yield 6 people

Number Of Ingredients 36

Ingredients

Ingredients:
Meatballs
5 slices soft bread
1 lb. Hamburger
1 lb. sweet Itialian sausage, removed from casings
3 eggs
1 small onion, finely minced
1 T ground oregano
2 T finely chopped Italian parsley
¼ cup finely chopped basil
¼ cup finely grated Parmesan cheese
¼ cup finely grated Romano cheese
Salt and pepper
Sauce
2 T extra-virgin olive oil
1 medium onion
2 stalks celery
1 red bell pepper
5 cloves garlic
3 T balsamic vinegar
1 cup sliced black olives
2 28-oz cans crushed tomatoes
1 14-oz can diced tomatoes
1 cup sliced, sun-dried tomatoes
¾ cup red wine
4 T raw sugar(turbinado)
1/4 cup chopped fresh basil
1 T ground, toasted fennel seeds (Toast them over medium heat in a small skillet for about 8 minutes).
1 tsp salt
½ tsp ground pepper
1 T lemon juice
3 T brandy (optional, but it adds a really nice level of flavor in this!)
12 lasagna noodles, fresh made lasagna pasta, boiled, or non-boil kind
3 cups ricotta cheese
1.5 lb. sliced Provolone cheese
1 cup grated Parmesan cheese

Steps:

Meatballs Process the bread slices in a food processor until you have medium fine crumbs. Place in a large bowl. Add the rest of the ingredients and mix together. Form into small meatballs, about 2 inches in diameter. Tomato Sauce Dice onion, celery, and red bell pepper. Peel and thinly slice the garlic cloves. Heat 2 T olive oil in a large Dutch oven or large sauce pan over medium heat. Add onion, celery and red pepper and sauté for 5 minutes. Add garlic and sauté 2 minutes. Add balsamic vinegar. Stir and let reduce for 2 to 3 minutes. Add olives and sun-dried tomatoes. Add two 28-ounce cans crushed tomatoes, one 14-ounce can diced tomatoes, sugar and ¾ cup red wine. Stir in basil, fennel seeds, salt and pepper. Add meatballs to sauce, cover and simmer over low heat for ½ hour. (This allows the meatballs to get done and become infused with the flavors of the tomato sauce). Remove cover and continue to simmer slowly for about 1 ½ hours more, until sauce is reduced to a near paste. (Should be a consistency between tomato sauce and tomato paste. This allows the flavors of the sauce to intensify. (Note: The consistency can be one of your personal preference, but the more it reduces, the more the flavor intensifies. We feel lasagna is a dish that is worth the time it takes to make it rich and wonderful.) Add the lemon juice and the brandy and allow to cook for about 3 more minutes. Noodles Cook the lasagna noodles if need be. Drain immediately in cold water. Arrange pieces flat in single layer on clean, dry towels until ready to use. Preparation: Preheat oven to 375 degrees. Ladle half the sauce into a 17.5 x 12 lasagna pan. Cover with half the noodles, half the ricotta cheese and half the Provolone. Repeat. Cover with Parmesan cheese. Bake for 30 minutes. Broil for 5 minutes or until cheese is slightly browned.