Revelations...

You might wanna grab a pen and recipe card(s), or at least save this one for future reference.

After throwing this little selection up on Facebook,

"Son...if you want something really good in this life, you have to cook it yourself...now lets add that bechamel to the lasagne...

and the responses i got on that...i decided y'all needed another recipe (or two) for your kitchen cache.

So...i present to you

Lasagne con Salciccia di maiale e Besciamella Rigate

trans: Lasagne with Pork Sausage and Ricotta Bechamel

First, you have to make the sauce (courtesy of my Italiano eccitante girlfriend Debbie F. in Denver)
2 lbs of Sausage, 1 lb of sweet, 1 lb of hot
2 large cans of whole tomatoes (maybe 3)
Sugar (1 handful)
Fresh clove Garlic
Basil
Oregano

2 large cans of tomato paste
2 cans of tomato sauce (small cans)


In a pot brown the sausage until it's done, stick with a fork you can tell. In the same pot, smash through your hands the whole tomatoes, add the sugar, garlic and basil and oregano (as much or as little as you want) stir and cook over low heat for about 30 minutes, don't drain the grease off the sausage it gives it the taste.

Then add the tomato paste, with equal cans of water, stir and simmer for a couple of hours, during that time just add the tomato sauce. Keep tasting to see if you need more spices and add more as you go. If it doesn't seem sweet enough then add a little sugar at a time. That's it I cook for about 4 hours all together, sometimes 2 hours one day and 2 hours the next. It' always better and thicker the next day. -DF.

Last night i used fresh sweet basil out of our very own garden...it was beautiful watching The Royals pinch off those fragrant veridian leaves into the melting pot. A key i've found to getting our kids to eat the simian culinary adventures i have is to give them some ownership in it. "Hey this is gooooood...i helped make it!"

Next, the bechamel. Now...i like more than the listed amount of nutmeg in MY bechamel...but do whatcha like...

1 stick unsalted butter
1/2 C. all purpose flour
1 qt. whole milk (helps if its room temp)
pinch of nutmeg
2 lbs. Ricotta (Frigo makes a tub that is 32 oz. that works great)

In a medium sized pot melt the butter over medium heat. Once the butter is melted add the flour whisking constantly until smooth. Gradually add the milk, continue whisking until the entire mixture is a smooth heavy gravy consistency. When it thickens and coats the back of a spoon, reduce the heat and add the Ricotta. While this is incorporating get your pasta ready, DO NOT LET IT BURN (the bechamel) on the bottom of your pot.

Now everything is ready to put together, on the bottom of a large deep casserole dish, start layering sauce, bechamel and pasta...sauce, bechamel, pasta...til you've got no room left. Put in in a 350* oven for 25 minutes.

Serve with garlic bread and a medium to full bodied red wine (Montepulciano or Merlot).

Well, as promised...that's it. Cookin' ain't about secrets, its about revelations...