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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Homemade Lasagna - Pt 1   
    Categories: Beef, Vegetables, Sauces, Cheese. pas   
         Yield: 8 servings   
       
   MMMMM-------------------------MEAT SAUCE------------------------------   
         2 ts Extra virgin olive oil   
         1 lb Ground chuck   
       1/2 md Onion; diced   
       1/2 lg Bell pepper; diced   
         2 cl Garlic; minced   
        28 oz Can good-quality tomato   
              - sauce   
         3 oz Tomato paste   
        14 oz Can crushed tomatoes   
         2 tb Chopped fresh oregano   
              +=OR=+   
         2 ts Dried oregano   
       1/4 c  Chopped fresh flat leaf   
              - parsley; packed   
         1 tb Italian seasoning   
         1 pn Garlic powder   
         1 tb Wine vinegar   
         1 tb Sugar; more to taste, opt   
              Salt   
      
   MMMMM--------------------------ASSEMBLY-------------------------------   
       1/2 lb Dry lasagna noodles;   
              - unbroken   
        15 oz Ricotta cheese   
     1 1/2 lb Mozzarella cheese; grated or   
              - sliced   
         4 oz Fresh grated Parmesan cheese   
       
     Put a large pot of salted water (1 tb salt for every 2   
     qt water) on the stovetop on high heat. It can take a   
     while for a large pot of water to come to a boil (this   
     will be your pasta water), so prepare the sauce in the   
     next steps while the water is heating.   
        
     In a large skillet heat 2 teaspoons of olive oil on   
     medium-high heat. Add the ground beef and cook until it   
     is lightly browned on all sides. Remove the beef with a   
     slotted spoon to a bowl. Drain off all but a tablespoon   
     of fat.   
        
     Add the diced bell pepper and onions to the skillet (in   
     the photo we are using yellow bell pepper and red   
     onions). Cook for 4 to 5 minutes, until the onions are   
     translucent and the peppers softened. Add the minced   
     garlic and cook half a minute more. Return the browned   
     ground beef to the pan. Stir to combine, reduce the heat   
     to low, and cook for another 5 minutes.   
        
     Transfer the beef mixture to a medium-sized (3 to 4   
     quart) pot. Add the crushed tomatoes, tomato sauce, and   
     tomato paste to the pot. Add the parsley, oregano, and   
     Italian seasonings, adjusting the amounts to taste.   
     Sprinkle with garlic powder and/or garlic salt, to   
     taste.   
        
     Sprinkle with red or white wine vinegar. Stir in sugar,   
     a tablespoon at a time, tasting after each addition, to   
     taste. (The amount of sugar needed will vary, depending   
     on how acidic the tomatoes are that you are using.)   
        
     Add salt to taste, and note that you will later be   
     adding Parmesan, which is salty.   
        
     Bring the sauce to a simmer and then lower the heat to   
     maintain a low simmer. Cook for 15 to 45 minutes,   
     stirring often. Scrape the bottom of the pot every so   
     often so nothing sticks to the bottom and scorches.   
     Remove from heat.   
        
     CONTINUED TO PART 2   
        
     Yield: 8 servings   
        
     Recipe by: Elise Bauer   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... I like rice. Rice is great if you're hungry and want 2000 of something   
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