Directions: |
Directions:Heat oven to 325º. In a large stockpot, drizzle the oil. Chop onion and garlic. Add to oil together so that the garlic will not burn. Sauté until onions are transparent, about 5 min. Remove casings from the sausage links and chop. Break up the hamburger into small pieces. Add to the pot and sauté until brown. It will ooze the fat from the meat. Add the four to make a rioux.
Cook the rioux for about 5 min. Add the crushed and the tomato puree. Add the paste and fill the paste can with red wine or sherry. Add the wine and simmer for about 10 min. Add parsley, basil, salt and pepper. Add sugar to taste. It should have a slight sweet taste. The sugar takes away the acid, do not leave it out or the sauce will be bitter. You might want to adjust the wine depending on what kind of wine you used. You should taste the fact that it has wine in the sauce.
Filling:
In a bowl, put the ricotta and break apart. Add the crumbled goat cheese and the Parmesan and mix well. Beat the egg with a fork and add. Then the parsley and salt and pepper. Cook noodles for approximate. 5 min. They should be pliable, but not cooked through.
Assemble: In a 9x13" baking dish, put a thin layer of sauce. Add a layer of noodles, then cover with mozzarella, Add about 1/3 of the ricotta mixture, layer again, sauce, noodles, mozzarella, ricotta. Then add bit of sauce, noodles, more sauce and top with mozzarella. Bake 40 min. until bubbling. Let it sit for about 5 min and cut into 20 pieces. If made ahead, wait until cool, cut and then either freeze or refrigerate. Heat until bubbling, about 40 min and serve. |
Personal
Notes: |
Personal
Notes: I like the taste that sherry gives it, but if I have open red wine, I use it. Lot of work, but very impressive. Make sure you don't run out of mozzarella. You want quite a bit on the top, can spread it more on the inside if you need to. Serve with Ceasar salad, garlic bread and plenty of red wine. Chianti is very good with it.
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