No, take it away.
Good morning my darlings. A v.grey and noisy day . The dawn chorus was in full swing and if one owned a rifle it would have been pointed directly at it.
Take aways are always a good idea at the time but usually a disappointment . Last nights was no exception. Call this man a chef? It was difficult to register any familiar flavours and was overloaded with salt. The cook had gone on strike( Mr.Lee) and his apprentice ( Mrs.Lee) was past it. So the fault was our own. A simple tuna sandwich would and should have been the outcome but in the cold light of day it’s easy to say.
Awful! Not to be repeated ( until the next time).
At Chez Lee my husband will spend hours on a dish perfecting it and faffing.
I will not. I am a quick cook( not a bad cook) but when hungers strikes would prefer to eat now rather than later. However slinging something in the oven for hours is not exactly toil.
The best Lasagne in the world.
This is my husbands secret weapon. Everyone loves it.
Of course it is a bit of a faff .
60g diced pancetta
1 medium onion, 1 stalk celery.1 carrot
All finely chopped
4 tablespoons butter
250g ground beef
120g ground pork
1 clove( ground)
450g tinned chopped tomatoes
1 cup full fat milk
Sauté the pancetta,onion,celery and carrot. Add the mince, clove,cinnamon and pepper and lightly brown. Add the tomatoes and cook for 15 mins over a medium flame . Add the milk and salt and simmer for 2 and a half hrs stirring occasionally.
4 tablespoons butter
60g plain flour
Pinch of salt
Heat the milk until almost boiling. In a separate pan melt the butter and cook in the flour for about a minute. Remove from heat and add half the milk. Stirring constantly. Add the rest of the milk and bring to the boil. Season.
Combine the Béchamel and the meat sauce . Smear the bottom of your dish with butter. Place a single layer of fresh pasta and cover with a thin layer of sauce. Sprinkle with Parmesan and repeat ( 6 times or more). Leave enough sauce for a thin layer on top. Sprinkle with Parmesan and dot with butter. Bake in a preheated oven at 200 gas mark6 for 20mins.
Serve with friends, a salad and a glass of red.
My husband sometimes doubles the quantities for bigger numbers and likes to eek out 8 layers.
Of course he does .
Between you and me I think my sauce is better. Tons more vegetables, red plonk , loads of garlic and a cartload of herbs.
My way, not necessarily the Italian way.