Lasagne: Step 1
I like to go long and slow with my lasagne sauce.
So far I have chopped the heads of a few Roma tomatoes and am popping them in my big cast-iron pot with some whole cloves of garlic, red wine, onions, bay leaf, and an assortment of other herbs. This will be roasted until everything goes mushy - about an hour or so.
There’s nothing like a slow-cooked bolognese…
July 30th, 2006 at 1:44 am
Wow… awesome. I love homemade sauces. That looks very similar to one I make. Mmmm….
What sort of onions do you use?
I made a really nice sauce with Cherokee Tomatoes once (those are the purple tomatoes.) I find that the type of ingredients you use can really spice up a recipe.
Gosh, I’m such a dorky foody. You rock!