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Lasagna

1 pound wide lasagna noodles (about 20 pieces)
Meat Sauce
Bechamel Sauce
Parmesan cheese

Cook lasagna noodles in a large pot of boiling water to which you
have added several tablespoons of olive oil and a generous amount
of salt. Cook until al dente: firm to the bite but cooked through.
Drain and rinse with cold water.

In a deep rectangular pan (about 9-by-13-by-3 inches), spread a
little meat sauce in the bottom of the pan. Arrange five lasagna
noodles in bottom of pan, overlapping edges. Spread a generous
layer of bechamel sauce over the noodles, then top with some meat
sauce.

Sprinkle generously with parmesan cheese. Repeat layers. Bake
for about 30 minutes to heat through, top should be brown and
bubbly. Serve immediately.



Meat Sauce

Several tablespoons of olive oil
1/2 of a large onion, chopped fine
4 large cloves garlic, chopped fine
Fresh rosemary and oregano
1 1/2 pounds ground beef
1 1/2 pounds lean pork, ground
1 cup red wine
Salt and pepper to taste
4 large cans tomato sauce
pinch paprika
Red chili pepper flakes

In a deep, large saucepan, heat a generous amount of olive oil.
Cook onion in olive oil until soft, but not brown. When onion is
almost cooked, add the chopped garlic and continue to cook. Add
some chopped fresh rosemary and oregano, then the beef and pork
and cook until meat is done. Add the red wine and simmer over low
heat, uncovered, until wine has almost evaporated. Add some salt
and pepper, the tomatoes, paprika and red chili pepper flakes.
Simmer the mixture over low heat, covered for 3 to 4 hours. If
the sauce is too watety, remove the lid for a while and simmer
uncovered. Meat sauce should be thick but easy to spread



Bechamel Sauce

1/2 cup (1 stick) butter
1 cup flour
4 cups milk, heated
8 ounce package cream cheese
Salt to taste
Freshly grated nutmeg

Melt butter in a large saucepan. Add flour and cook together for
7 to 8 minutes until mixture is a tan color, but not brown. The
mixture will be thick forming a ball in the pan. Stir continuously
with a wooden spoon so mixture does not burn.

Add hot milk slowly and stir, forming a smooth, creamy mixture.
When all the milk has been added, the sauce should be fairly thick
like pancake batter. Add the cream cheese in small pieces,
incorporating it into the sauce. Season with some salt and pepper
and some freshly grated nutmeg. This recipe makes enough sauce
for one pan of lasagna.

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