It’s Cookin’

Thanksgiving is a special holiday for my wife and me. First, we get to go and hang out with her whole family in New York; second we really enjoy visiting New York City, and finally there is Fran’s lasagna night! (which we do every year in addition to our traditional Thanksgiving dinner) New York of course is a land of great bagels and pizza and excellent Italian food, but it’s a real treat when your Italian food comes from the source – an Italian family. Italian food over all is very simple to make, yet it’s very hard to find good Italian food in this country. (Hell, it’s even hard to find in New York) The reason for that is that most people try to add more to Italian food that it needs to have. The beauty of an Italian meal, as with many things in life, is in its’ simplicity.

So here is a real-deal, New York style slice of Italian pre-Thanksgiving celebration on Long Island, which became a family tradition:

Method:

Sautéing, Stewing, Baking

Cookware:

Sauté pan, Large Saucepan or Dutch Oven

4 28 oz cans of Tuttorosso crushed tomatoes

or San Marzano whole tomatoes put through a food-mill (this is really important!)

3 pounds lean ground beef

1 lb sweet Italian sausage links chopped with casings removed

5 cloves of garlic chopped

1 medium onion finely chopped

Olive oil

Salt, pepper, basil to taste

Brown meat in a separate pan in a small amount of olive oil, and set aside.

Cover bottom of a large heavy bottom saucepan or Dutch oven with olive oil. When hot add onion and sauté until soft, add garlic until light golden color then add crushed food-milled tomatoes, salt and pepper and basil. (Both dry or fresh basil work, but Fran prefers dry) Bring tomato sauce to simmer then add browned meat. Cover and simmer for approximately 2 hours stirring occasionally. Adjust with salt and pepper to taste.

Lasagna

Ingredients:

Cooked lasagna pasta

Tomato sauce (above)

Ricotta mix: Ricotta (3lb) + 1egg + ½ cup Parmesan Cheese – well mixed

parmesan, mozzarella cheese

In a Lasagna pan add a little of Fran’s sauce on the bottom, then add a layer of cooked Lasagna pasta, ricotta mix, mozzarella cheese. Sprinkle Parmesan cheese on top. Add a layer of sauce and repeat the process. Top layer should have sauce on it. Cook for a few hours and add cheese on the top at the last 15 minutes.

Tips & Tricks:

Use only high quality canned Italian plum tomatoes (like San Marzano)

Simmer on low, never boil your sauce

Use heavy cookware – it will prevent your food from burning or hot spots.

Keep it simple.