Okay, this is what my wife gave me, there are actually three recipes for this, but it is good. Please keep in mind, my wife doesn't also measure, she cooks by her gut.
First is Mom's Ragu
Ingredients
1 large carrot, washed but doesn't have to be peeled
1 celery stalk (leaves and all)
1 medium onion
1 fistfull of fresh parsley
olive oil
2 pounds ground beef
1/2 pound pork sausage
2 big cans crushed tomatoes
2 garlic cloves ( you can put more in it you really like garlic)
2-3 boulin cubes
salt
INSTRUCTIONS
Blend carrot, celery, onion, and parsley (if you use a blender and not a food processor, you can add water to help it blend faster). Put in a pan with olive oil in bottom (you will probably want a fairly large pot to fit all the meat and tomatoes later) fry until golden. Add ground beef, ground pork, sometimes if I don't have pork I just use beef. Put the meat in with veggies and fry it up. Add tomatoes. Let it all simmer on low flame at least two hours. Add a few garlic cloves after tomatoes are in (leave them whole and remember to take them out before serving). Add some boullion cubes. Add salt in the last 1/2 hour.
2nd Recipe
Besciamella
INGREDIENTS
Equal parts of:
Butter
Flour
Milk
Salt
Nutmeg
INSTRUCTIONS
Which is just a white sauce. Equal parts butter and flour and then add your milk all at once and let it thicken to a honey like consistency. I sprinkle a little salt and nutmeg on when I take it off the stove.
3rd Recipe
Lasagne
INGREDIENTS
Mom's Ragu Sauce
Lassagne noddles
Besciamella Sauce
Parmiggiano Cheese
INSTRUCTIONS
So then you put down a layer of ragu (just enough to cover the bottom of your pan) then a layer of lasagne noddles (I like the Barilla brand and the no-boil type, so you just lay them in hard). Then the layers go ragu, besciamella, parmiggiano cheese sprinkled over that and then noodles again. You do that so you can have at least 4 layers of noddles, on the last layer of noodles put the ragu on top but no besciamella, and just parmesan. You can obuiously freeze this or bake it right away.
That is it. Hope it works out and you guys enjoy.
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Here is another one I love. This one came from a Resturant that closed down in Peabody Ks.
Name of it was Turkey Red.
Recipe: Grandpas Patty Melt
INGREDENTS:
2 slices rye bread
1/3 pound of beef
2 slices chedder cheese
onions
pickles
INSTRUCTIONS:
Toast Rye Bread. Butter both slices and assemble the sandwich.
It is that easy, but it was one of the best hamburgers I have ever had.
When ever we go back to see her mother, I cry because that place is closed down.
First is Mom's Ragu
Ingredients
1 large carrot, washed but doesn't have to be peeled
1 celery stalk (leaves and all)
1 medium onion
1 fistfull of fresh parsley
olive oil
2 pounds ground beef
1/2 pound pork sausage
2 big cans crushed tomatoes
2 garlic cloves ( you can put more in it you really like garlic)
2-3 boulin cubes
salt
INSTRUCTIONS
Blend carrot, celery, onion, and parsley (if you use a blender and not a food processor, you can add water to help it blend faster). Put in a pan with olive oil in bottom (you will probably want a fairly large pot to fit all the meat and tomatoes later) fry until golden. Add ground beef, ground pork, sometimes if I don't have pork I just use beef. Put the meat in with veggies and fry it up. Add tomatoes. Let it all simmer on low flame at least two hours. Add a few garlic cloves after tomatoes are in (leave them whole and remember to take them out before serving). Add some boullion cubes. Add salt in the last 1/2 hour.
2nd Recipe
Besciamella
INGREDIENTS
Equal parts of:
Butter
Flour
Milk
Salt
Nutmeg
INSTRUCTIONS
Which is just a white sauce. Equal parts butter and flour and then add your milk all at once and let it thicken to a honey like consistency. I sprinkle a little salt and nutmeg on when I take it off the stove.
3rd Recipe
Lasagne
INGREDIENTS
Mom's Ragu Sauce
Lassagne noddles
Besciamella Sauce
Parmiggiano Cheese
INSTRUCTIONS
So then you put down a layer of ragu (just enough to cover the bottom of your pan) then a layer of lasagne noddles (I like the Barilla brand and the no-boil type, so you just lay them in hard). Then the layers go ragu, besciamella, parmiggiano cheese sprinkled over that and then noodles again. You do that so you can have at least 4 layers of noddles, on the last layer of noodles put the ragu on top but no besciamella, and just parmesan. You can obuiously freeze this or bake it right away.
That is it. Hope it works out and you guys enjoy.
------
Here is another one I love. This one came from a Resturant that closed down in Peabody Ks.
Name of it was Turkey Red.
Recipe: Grandpas Patty Melt
INGREDENTS:
2 slices rye bread
1/3 pound of beef
2 slices chedder cheese
onions
pickles
INSTRUCTIONS:
Toast Rye Bread. Butter both slices and assemble the sandwich.
It is that easy, but it was one of the best hamburgers I have ever had.
When ever we go back to see her mother, I cry because that place is closed down.
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