Tuesday, October 29, 2013

Sloppy Lasagna Joes

This is from the November 2013 Rachael Ray Magazine. I know two lasagna recipes in a row, I didn't make them back to back, made them different weeks. Both were so delicious I had to share. The recipe used ciabatta rolls, but the market was out so I used a different roll. Watch your rolls in the oven so they don't burn like mine and I had to redo mine.

Garlic Rolls:
  • 2 tbsp extra virgin olive oil
  • 3 tbsp butter
  • 2 lg garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh parsley
  • 6 ciabatta rolls or sesame semolina rolls, split
  • 2-3 tsp grated parmigiano-reggiano cheese
  1. In a small pan, heat the oliveoil, two turns of the pan, over medium. Melt the butter in the oil. When the butter foams, add the garlic and swirl 1-2 inutes. Remove from heat and stir in the parsley.
  2. In a hot ovenn or under the broiler, lightly toast the rolls. Spread with the garlic butter and sprinkle with the cheese. Bake or broil until the cheese melts.

Sloppy Lasagna Filling
  •  2 tbsp extra virgin olive oil
  • 1 3/4 lbs ground beef
  • 1/8 lb pancetta, finely chopped
  • 1 small onion, finely chopped
  • 2 lg cloves garlic, finely chopped
  • 1/2 tsp crushed red pepper
  • 2 tbsp tomato paste
  • 1 cup chicken stock
  • 1 cup strained tomato puree
  • 1/2 cup cry white or red wine
  • 1/4 up milk
  • a few leaves torn basil
  • salt and pepper
  • 3/4 cup fresh ricotta, drained
  1. In a large skillet heat the olive oil, two turns of the pan and over medium high heat. Add the pancetta and cook, stirring for about 2 minutes.
  2. Add the beef and cook, breaking it apart with a wooden spoon until browned, about 5 minutes.
  3. Add the onion, garlic and crushed red pepper and cook, stirring occasionally about 5 minutes.
  4. Add the tomato paste and stir 1 minute, then stir in the stock, tomato puree, wine and milk.
  5. Reduce the heat to low and stir in the basil. Simmer until the filling thickens and the flavors meld 15-20 minutes.
  6. Season the filling with salt and pepper, then spoon onto the roll bottoms. Top with ricotta and roll tops.

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