Old friend. Old twist.

Lasagna begins with good preparation

Lasagna begins with good preparation

Recently the Miami New Times posted an article about a local pasta shop which is about a mile away from my house called Mr. Pasta.  My wife and I were intrigued by this spot and we wanted to try out some of their fresh made pasta to make at home.  I thought long and hard about what I would make and two dishes came to mind. The first was a pasta with a beef sugo, which I never cooked before.  The second was a lasagna using the fresh pasta sheets (I have never used fresh pasta in lasagna before).  After weighing which option to pursue, I just decided to combine the two.  It worked out great.

Beef Sugo Lasagna

2-3 lbs of chuck roast
bunch fresh herbs (I used oregano and parsley)
1 onion
3 cloves of garlic
3 tbs of tomato paste
1 14 oz can of beef broth
1 cup of marsala wine
1 jar of preferred marinara sauce
16 oz of Whole Milk Ricotta
2 eggs
2 large fresh pasta sheets from Mr. Pasta or some other kick ass purveyor of fine fresh pasta
mixture of fresh mushrooms (oyster, shitake, cremini)
4 -5 tbs of grated parmesan cheese
1 ball of mozzarella di bufala (or fior di latte)
olive oil
salt and pepper to taste

In a pressure cooker combine the first eight ingredients along with salt and pepper to taste (if you are feeling like an overachiever you can sear the meat first, but I did not do this), and bring to a boil.  Place pressure cooker lid and cook at high pressure for 60 minutes, allowing the pot to cool and employing the natural release method.  Remove meat from pot and shred with fork. Set aside.

Heat a medium skillet to medium high and saute mushrooms in olive oil and cook to a golden brown.  Season with salt and pepper and set aside.

In a medium bowl.   Place ricotta in bowl along with eggs, parmesan, pepper, and a glug of olive oil.  Mix until mixture is uniform.

In a large pot, boil some water.  Cut Lasagna sheets into thirds (I had six smaller sheets and used two per layer) and place in boiling water.  Boil pasta for one minute and drain.  Pour cold water over the noodles. Preheat oven to 375 degrees.

In a 9 x 13 glass baking dish, place a few tablespoons of the jarred marinara and spread evenly on bottom of dish.  Place two lasagna sheets to cover bottom of dish.  Place half of ricotta mixture evenly across bottom layer of noodles.  Add the shredded beef and marinara.   Place second layer of pasta.  Add remaining ricotta.  Add mushroom mixture and marinara.  Add third layer of noodles.  Spoon marinara on top and top with torn pieces of mozzarella di bufala.

Tent the baking dish with tin foil and bake in 375 degree oven for 30 minutes with the cover on.  After 30 minutes, remove foil and bake uncovered until golden brown (30-45 minutes).  Remove the lasagna from heat and allow it to cool for about 20 minutes (lasagna should be warm, not molten hot).  Serve.


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