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Sloppy Lasagna Recipe

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This recipe for Sloppy Lasagna, by , is from Memories are Made in the Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda Martinez


2 lbs curly edge lasagna noodles
2 tbsp extra virgin olive oil (EVOO)
2 lbs ground beef, pork and veal mix
1 medium onion, finely chopped
1 small carrot, grated or finely chopped
3-4 cloves garlic, finely chopped or grated
2 fresh bay leaves
Freshly ground black pepper
2 pinches ground cinnamon
3 tbsp tomato paste
1 c white wine
1 can San Marzano tomatoes (28 ounces)
A handful basil leaves, torn
4 tbsp butter
4 tbsp all-purpose flour
2-2 1/2 c milk, (eyeball the amount)
Freshly grated nutmeg, to taste
1 1/2 c grated ParmigianoReggiano
2 c fresh ricotta cheese

Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.

1. Heat the EVOO in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3-4 minutes before moving. Turn the meat and add the onions and grated carrot.
2. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon.
3. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir.
4. Reduce the heat to a simmer and add the basil.

While the sauce simmers:

5. In a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute,
6. Whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken,
7. Stir in 1/2 cup of the grated cheese and turn off the heat.

Heat a broiler.

8. Add the meat sauce to the bowl with the pasta and toss.
9. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese.
10. Top with remaining pasta.
11. Pour the white sauce over the pasta
12. Scatter the remaining 1 cup of the grated cheese over the top.
13. Put under the broiler to brown and bubble.

Remove from the broiler and serve.




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