PREGO SAUCE

RECIPE 1
1 kg ground beef
2 tablespoon olive oil
2-3 medium onion, chopped
2 carrot, cut to desired size- I shred then chop to get them tiny
1/2 cup ikan bilis
1 cube knorr daging
2 tsp ground black pepper
6-8 garlic cloves

4-6 tomatoes, diced
2 tablespoon brown sugar
1 tin tomato sauce

1 cup parsley, chopped
2 tablespoon italian seasoning  (if you dont have this make your own with 2 tsp each basil, oregano and thyme)
2 bay leaf
1 teaspoon dried chili pepper flakes
1 teaspoon ground cinnamon
salt and pepper
1/2 cup balsamic vinegar
1 cup parmesan cheese, thickens and adds great flavor

Directions:

1
Prepare all the veggies, garlic and parsley, chopping everything up very small so they cook into the sauce well.
2
Heat oil in a dutch oven and add the meat, onion, garlic, carrot, celery, and green pepper.
3
Saute until the meat is brown and the begin to veggies soften.
4
Drain the grease well and add the red wine, deglazing the pan by scraping any brown bits from the bottom of the pan.
5
Add the whole tomatoes and break them up a little with your spoon or spatula. If you want them very small, cut them against the side of the can with a sharp knife.
6
Add brown sugar, tomato sauce and paste, parsley, basil, oregano and thyme(or Italian seasoning) bay leaf, pepper flakes, cinnamon, salt and pepper.
7
Simmer until all the veggies are very tender and everything is cooked to your satisfaction. This could be all day or just about 30 minutes. Taste the sauce and add any additional seasoning to your taste.
8
When just about ready to serve turn the heat up to about medium to get it really warm. Add the vinegar and parmesan and cook 10 min more.
9
Serve over any pasta with extra parmesan if desired.

RECIPE 2

1 lb ground beef or 1 lb ground turkey, preferably lean
1 tablespoon olive oil
1 medium onion, chopped
1 carrot, cut to desired size- I shred then chop to get them tiny
1 celery rib, diced
1 green pepper, diced
4 garlic cloves, more if you like
1/2 cup red wine
28 ounces canned tomatoes, whole
1 tablespoon brown sugar
16 ounces tomato sauce
5 1/2 ounces tomato paste, gives a thicker sauce (optional)
1/4 cup parsley, chopped
1 tablespoon italian seasoning  (if you dont have this make your own with 1 tsp each basil, oregano and thyme)
1 bay leaf
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon ground cinnamon
salt and pepper
1/4 cup balsamic vinegar
1/2 cup parmesan cheese, thickens and adds great flavor

Directions:

1
Prepare all the veggies, garlic and parsley, chopping everything up very small so they cook into the sauce well.
2
Heat oil in a dutch oven and add the meat, onion, garlic, carrot, celery, and green pepper.
3
Saute until the meat is brown and the begin to veggies soften.
4
Drain the grease well and add the red wine, deglazing the pan by scraping any brown bits from the bottom of the pan.
5
Add the whole tomatoes and break them up a little with your spoon or spatula. If you want them very small, cut them against the side of the can with a sharp knife.
6
Add brown sugar, tomato sauce and paste, parsley, basil, oregano and thyme(or Italian seasoning) bay leaf, pepper flakes, cinnamon, salt and pepper.
7
Simmer until all the veggies are very tender and everything is cooked to your satisfaction. This could be all day or just about 30 minutes. Taste the sauce and add any additional seasoning to your taste.
8
When just about ready to serve turn the heat up to about medium to get it really warm. Add the vinegar and parmesan and cook 10 min more.
9
Serve over any pasta with extra parmesan if desired.




RECIPE 3

1 lb hamburger or 1 lb ground venison
2 tablespoons olive oil
1 teaspoon minced garlic
1 medium onion, minced
1 teaspoon dry basil
1 teaspoon dry parsley flakes
1 teaspoon salt
1/2 teaspoon dry oregano
1/2 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato puree
4 tablespoons sugar
parmesan cheese (optional)
Directions:

1
Brown meat and onion in large skillet, drain. Combine all other ingredients in crock pot, add the meat and onion and parmesan cheese if desired. Cook on low for 6-8 hours. This makes quite a bit but the excess freezes very well.




Homemade Prego Spaghetti Sauce
Excellent result with this recipe and it tastes just like my favorite Prego!

4 T. olive oil
2 large minced garlic cloves
1 onion, very finely chopped
2 tsp. dried basil
2 tsp. dried parsley
1 tsp. ground black pepper
1 tsp. dried oregano
2 tsp. salt
7 cups chopped fresh from the garden tomatoes  (or 56 oz. canned crushed toms)
1 (28 oz.) can tomato paste
1 (28 oz.) can tomato sauce
1/4 cup granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes. Slowly bring to a boil on medium high heat. Let boil for 10 minutes, covered. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.


Yield: 12 cups or 3 quarts canned

Canning: Fill hot sauce in hot jars and process in pressure canner for 25 minutes.

Note: I simmered my fresh tomatoes for 20 minutes but I'm not sure it would matter especially if you are canning the sauce as well.

HOMEMADE LASAGNA SHEET

HOMEMADE LASAGNA SHEET

Homemade Lasagna Noodles

Yield: Pasta For 1 13 X 9 Inch Lasagna

Prep Time: 45 mins

Cook Time: 0 mins

Fresh egg pasta always tastes best used in any lasagna dish and it is quite easy to make yourself at home.

Ingredients:

2 1/2 Cups All-purpose Flour

2 Large Eggs

3 Large Egg Yolks

Pinch of Salt

Directions:

To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
Break the eggs, and yolks into this well, and start to scramble each egg with a fork as it is being added.
Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well.
Continue mixing the flour with the eggs until they are no longer runny.
Using your hands now, bring the outside edges in, forming a large mass on your board.
Use only the amount of flour needed to form a soft ball.
Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand.
Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes.
Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.
Use a pasta roller or roll by hand to make long sheets of pasta 1/8 inch thick. (I use my Kitchen Aide table mixer with the pasta attachment and roll my pasta to the third last position or to number 6 on the dial.)
After rolling, cut into 12 inch long strips, and precook in boiling water for 30 seconds, then place in ice water.
Dry and set aside on clean kitchen towels.

LASAGNA SHEET BY JAMIE OLIVER

Serves 6

Ingredients

• 600 g Tipo '00' flour
• 6 large free-range eggs

Method

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough!

You can also make your dough in a food processor if you've got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.

Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.

There's no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It's quite hard work, and after a few minutes it's easy to see why the average Italian grandmother has arms like Frank Bruno! You'll know when to stop – it's when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).

How to roll your pasta:
First of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!

If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.

Dust your work surface with some Tipo '00' flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!

Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.

Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

LASAGNA

ReSePi : LaSaGNa

Entry ni penuh dgn gmbr sbb aku tunjuk step by step cara masak lasagna.. bkn apa, saje nak memudahkan org yg baru pestaim nak buat lasagna..

Mekasih pd Pieza sbb share resepi dan ada sket2 la yg aku ubahsuai.. hehe.. apapun buat sape2 penggemar lasagna korang boleh la try ini resepi..

Pieza hanya bg aku bhn2 nak buat aje aritu.. tp cara memasak dia tak bg pun.. dush dush dush.. sib baik aku dah prnh buat lasagna sblm ni.. hehe

Bahan2 utama ada ialah :

Kepingan lasagna..

Aku beli brand ni.. kat giant ada.. tak abis2 dgn giant aku ni.. hehehe.. aku celur jap kulit lasagna ni.. nak kasi lembut cepat bila di masak kang..

BAHAN UNTUK  HOMEMADE PASTA LASAGNA

1 biji telur grade A

1/2 camca garam

150 g  tepung gandum

Larutkan garam dalam telur. Masukkan tepung sedikit demi sedikit sambil diuli.

dapatkan doh yang keras tapi masih boleh diuli.

rehatkan doh kira-kira 30 mnit dalam bekas bertutup sebelum dicanai nipis.

Potong mengikut bentuk acuan tapi kurangkan 1 inci.

Rebuskan dalam air mendidih yang dicampur dengan minyak hingga lembut antara 10- 15 minit.

Toskan dan rendam dalam air biasa untuk menyejukkan dan memberhentikan proses

memasak dan elakkan dari melekat.

Bahan2 utk buat inti daging :

1. sos prego .. tak ingat lak size botol ni.. tp yg 14oz punya..


2. Cendawan butang ~ di buang airnya dan di potong dadu

3. Daging cincang 400 gram.. kalau takde, korang guna daging kisar ramly pun boleh.. tp daging cincang ni lg sedap..

4. Serbuk black pepper dan serbuk oregano

5. Bawang besar dan bwg putih 5 ulas di potong dadu

6. Keju mozarella

7. Keju parmesan.. ~ takde pun takpe.. aku suka byk keju..

8. Sos cili 1 sudu besar ~ taknak letak pun takpe

9. Garam secukup rasa

Bahan2 utk Sos Putih :

1. 2 sudu besar butter

2. Keju cheddar.. nak lg mudah korang guna je 2 keping keju cheesedale

3. 250 ml susu full krim.. nak guna fresh milk pun boleh

4. 2 sudu besar tepung gandum

5. garam secukup rasa

Cara Membuat inti Daging :

Masukkan 4 sudu besar minyak masak.. aku guna minyak zaitun

Tumis bwg2 yg di cincang td.. tggu sampai naik bau.. bkn naik hantu ye..

Masukkan pula daging cincang..

Gaulkan hingga daging berubah jd kaler mcm di atas..

Kemudian tuang sos prego td.. tuang semua sekali..

Gaul sebati sampai jd mcm ni..

Masukkan garam secukup rasa..

Masukkan serbuk oregano..

Masukkan pulak cendawan butang..

Masukkan sesudu besar sos cili..

Tabur serbuk black pepper

Siappp..!!

Meh buat Sos Putih pulak :

Cairkan butter..

Masukkan 2 sudu besar tepung gandum.. gaul sebati.. pastikan guna api kecik je ye..

Masukkan susu full krim..

Masukkan keju cheddar/cheesedale.... kacau sampai keju tu sebati..

Masukkan garam secukup rasa.. kacau sampai likat sikit

Siappp.. sila tutup api..

* Nota : aku buat double sos putih ni sbb lasagna akan jd lebih sedap dgn melebihkan sos putih

Cara Melapis Lasagna :

Ambik loyang yg sesuai.. suka hati korang le nak guna loyang apapun.. susun kepingan lasagna sampai menutup semua bahagian loyang..

Taburkan dgn inti daging td.. rujuk gmbr di atas ye..

Tuangkan sos putih.. lg banjir lg bagus.. tutup sampai hilang pandangan inti daging tu..

Taburkan cheese parmesan dan mozarella

Ulang balik cara yg sama.. suka hati korang le nak buat berapa layer.. yg penting last sekali mesti sos putih dan cheese yg di tabur.. ada paham..!! tp standart adalah 3 layer aje..

Lasagna yg dah siap di tabur dgn keju.. suka byk2 keju.. terbaikkk..

Masukkan dlm oven..

Make sure oven dah di panaskan awal2 dgn suhu 180 celsius.. bakar sampai keju tu agak2 perang atau masak semuanya.. dlm 30-40 minit gak kot.. bergantung pd size oven korang.. guna api atas bwh ye..

Hasil slps di bakar..

Slps di potong.. tgk le limpahan sos putih yg digabungkan dgn cheese.. meleleh2..

Jemput makannn.. yummy...

Jamie Oliver - Jamie's 30 Minute Meals S1E16 1:2

Jamie Oliver's Summer Veg Lasagne Ingredients

Cook the asparagus, peas, broad beans and broccoli

Add the cream to the vegetable mixture

Layer the filling with the lasagne sheets and plenty of parmesan

Top the lasagne with the asparagus tips coated in olive oil

Jamie Oliver's 30 Minute Meals: Summer Veg Lasagne

I knew I was going to love this dish when I saw anchovies in the ingredients, but don’t be alarmed if you aren’t as enthusiastic about them as me. They definitely give the vegetable filling a boost but you won’t taste a strong fish flavour.
The quantities that Jamie specified make enough lasagne for eight people. Next time I would halve the ingredients and still have plenty of leftovers. If you follow the recipe exactly, make sure that you have a very large pan to cook the filling in. I thought my largest saucepan (20cm) would be sufficient but it could only house half of the filling so I actually ended up using two pans.
As with all of the 30 minute meals that I’ve attempted to date, this one took a bit longer because I lack some of the equipment. In this case I didn’t have a deep roasting tin that can be placed directly on a hob to speed up the cooking time so I finished the lasagne in the traditional way, by baking it in the oven.
Note
I forgot to pick up spring onions so I used a leek instead and I couldn’t procure 700g of asparagus without spending a small fortune so I used 400g asparagus with 300g broccoli.

Tanya

Method

1. Half fill and boil the kettle.
2. Pour the oil from the anchovies into a saucepan and place on a medium heat. Finely slice the spring onions and half of the anchovies and then add them to the saucepan.
3. Crush the six cloves of garlic into the pan and fry for a few minutes ensuring that the garlic doesn't burn.
4. Trim the pointed tips off the asparagus and put aside, then trim the woody ends from the other side and discard (see this How to trim asparagus video for more information). Finely slice the stems of the asparagus into 1.5cm pieces before adding to the pan with a splash of water from the kettle.
5. After five minutes, add the peas and broad beans along with a pinch of salt and pepper. Stir well.
6. Pick and chop up the mint leaves then add them to the saucepan along with the cream. Grate in the zest of half a lemon.
7. After a few minutes, use a potato masher to mash some of the filling to create texture. Cover with the vegetable stock and bring to the boil before adding 250g of cottage cheese.
8. Give everything a good stir and cook for a few more minutes.
9. Preheat the oven to 200°C.
10. Take the vegetables off the heat and spoon around one quarter of the mixture into a 30cm x 35cm deep dish (I used two smaller dishes). Top with a lasagne sheet and a generous grating of parmesan cheese.
11. Repeat the layers of vegetable and lasagne sheets until you have used all of the filling and then top with a final sheet.
12. Mix the remaining 250g of cottage cheese with a splash of boiled water and then spread over the lasagne.
13. Drizzle olive oil over the asparagus tips then place onto the lasagne. Sprinkle over the thyme along with another good grating of parmesan and a final drizzle of olive oil.
14. Bake in the oven for around 15 minutes until the topping has browned.

SLOPPY LASAGNA

As soon as the weather starts to turn, I immediately start thinking of comfort foods.  Warm soups and stews, homemade casseroles, bread fresh from the oven – and lasagna.  Although I believe lasagna is wonderful year round, I especially crave it on a cold night.  But really, how often do I make it?  Maybe once or twice a year?  But just because it takes so stinkin’ long to make!!
So I have to say I was really intrigued when I saw this episode of 30 Minute Meals where Rachael Ray makes her version of 30 minute lasagna.  The “sloppy” part comes because you break the noodles into pieces, and everything gets mixed together – instead of spending forever and a day layering the lasagna.  I was all for trying a 30 minute version that could easily be done on a weeknight!!
The verdict?  I was quite impressed.  Ok, it did take me a little longer than 30 minutes, but then again, I do have a toddler pulling at my leg every 30 seconds.  But it was done in well under an hour.  The only complaint I have about this dish is that I thought there were too many noodles.  I would cut the noodles back by at least 25%.  And this does feed an army.  I halved the original recipe and still could have easily fed 6-8 people.  And just like any other lasagna, the leftovers the next day are even better!!  (Oh, and funny enough, she made a very similar lasagna called “Lazy Lasagna” on her talk show, but it was a spinach/mushroom version.  I’d like to try that, too!)
Sloppy Lasagna
adapted from 30 Minute Meals
serves 6-8
1 pound lasagna noodles *(but see my notes above – I would cut this down next time)
salt
extra virgin olive oil
1/2 pound ground beef
1/2 pound sausage
1 small carrot, finely chopped or grated
2 cloves garlic, finely chopped or grated
1 bay leaf
freshly ground black pepper
1 small pinch ground cinnamon
1 1/2 tablespoons tomato paste
1/2 cup chicken or beef stock
14-oz can diced tomatoes
2 tablespoons butter
2 tablespoons all-purpose butter
1-1/2 cups milk
freshly grated nutmeg, to taste
3/4 cup freshly grated Parmesan
1 cup ricotta cheese
Bring a large pot of water to a boil.  Add salt.  Break lasagna noodles into large pieces and add to the water.  Cook until just shy of al dente.  Drain and set aside.
Meanwhile, in a large skillet, heat the olive oil.  Add the ground beef and sausage and let it cook for 3-4 minutes.  Add in the carrot and onion, and cook until meat is cooked through.  Add in the garlic, bay leaf, salt and pepper to taste and the cinnamon.  Cook for a minute, then stir in the tomato paste.  Cook for another minute, then add in the broth.  Let the liquid reduce down for a minute, then stir in the tomatoes.  Reduce heat and simmer.
While the sauce simmers, in a medium saucepan, melt the butter.  Whisk in the flour and let it cook for a minute. Whisk in the milk and the nutmeg and season with salt and pepper.  Let it cook for a few minutes to thicken, then add in 1/4 cup of the grated Parmesan. Remove from the heat.
Heat the broiler.
Add the meat sauce to the drained pasta and toss together.  Put half of the pasta mixture into a 9×13 baking dish.  Scatter with dollops of the ricotta cheese.  Top with the remaining pasta mixture.  Pour the white sauce over the top, then sprinkle with the remaining Parmesan cheese.  Put under the broiler until browned and bubbly.

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Saturdays with Rachael Ray rules:
* You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
* Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.
That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.
I can’t wait to see what you’ve made!