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…

Tomatoes

1 comment on Lasagne: Step 1

  1. Utopia
    July 30, 2006 at 1:44 am (13 years ago)

    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!

    Reply

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