Lasagne cacata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground veal |
| ½ | pounds | Ground pork |
| ¼ | cup | Lard |
| 1 | medium | Onion, minced |
| 3 | tablespoons | Tomato paste |
| 1 | cup | Red wine |
| 2 | cups | PLAIN TOMATO SAUCE see recipes |
| 2 | cups | Water |
| 1 | Bay leaf | |
| Salt | ||
| Pepper | ||
| 1 | pack | Lasagne ricci also called mafalde |
| 1 | pounds | Fresh ricotta |
| 1½ | cup | Ricotta salata |
Directions
~--------------------------------------------------- It's a Sicilian tradition to eat packaged pasta in a meat sauce on New Years Day.
This is a variation as I remember and have adapted it. The sauce is almost brown which explains the name.
~---------------------------------------------------- * Use any one pound of meat (pork, veal, or *very lean* beef).
Saute the meat in the lard until cooked but not too browned. Remove from pot. Add onion and saute over very low heat until golden, not brown. Add tomato paste and wine, stirring well. Add sauce, water and bay leaf. Add meat and simmer for 1 hour or until meat is very tender. Remove bay leaf and add salt and pepper to taste.
Cook pasta according to directions. Put the fresh ricotta in a large, deep serving dish. Add a little hot pasta water to make a sauce-like texture.
When pasta is done, drain and add to serving dish and mix with ricotta.
Serve in individual bowls. Top each bowl of pasta with a healthy amount of the red sauce and a lot of the grated cheese, and serve with extra sauce and cheese so everyone can add more if they want Submitted By NICK LA ROCCA On 12-31-94