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Lasagna with minced pork

Lasagna with minced pork

Sos Ragù:

Peel onions, wash and chop.

Peel a squash, grate it and squeeze the juice.

Wash the celery stalks and cut the slices.

These vegetables are fried in a large pan with oil and a little salt. Add the minced meat (over which salt is placed) and chew continuously until the water left by it decreases. Put the wine and let it boil until it drops completely. Add the tomato juice and paprika and let it boil for about an hour, chewing from time to time.

Meanwhile, prepare the Besciamella sauce:

Melt the butter in a tall bowl, add the flour, then the milk (gradually), salt and nutmeg and mix vigorously and continuously until the sauce becomes like a ciulama, then remove from the heat.

Assembly:

Turn on the oven to heat.

In a rectangular tray, assemble the lasagna as follows: Besciamella sauce + 4 lasagna sheets + Ragù sauce + Besciamella sauce + grated cheese + 4 lasagna sheets + Ragù sauce + Besciamella sauce + grated cheese + 4 lasagna sheets + Besciamella sauce + grated cheese. Put the tray in the oven for 25 minutes.


Lasagna with minced meat

Lasagna with minced meat It's an absolutely delicious recipe. We haven't done it in a long time and we wanted it. Lasagna has many variations, but the classic one with minced pork and beef seems to me an honorable culinary treat.

Method of preparation:
Peel an onion and chop finely. A suitable sea carrot is cleaned and put on the large grater. Put olive oil in a pan and destroy the onion and grated carrot. When the onion becomes glassy, ​​add the minced meat, stirring constantly until it becomes a little brown. Use a spatula to break the tufts of meat.

Add the bay leaves, tomato paste, red wine folded with water and simmer for 5-8 minutes. Add the grated ginger, 1-2 teaspoons of dried basil, 1/4 teaspoon of powdered cardamom, chopped garlic and 1-2 star anise flowers, either whole or ground in a mortar. I pounded it to make the aroma feel better.


Meatballs with garlic and beer: I haven't eaten anything better from minced meat.

You will definitely like this great recipe. They are easy to prepare and have a great taste.

We need the following ingredients:
500 g minced meat (pork and beef)
4 slices of toast
100 ml of milk
2 eggs
50 g of flour
50 g breadcrumbs
1 clove of garlic
2 sprigs of parsley
salt and pepper to taste

For the sauce:
3 smaller onions
1 can of beer
oil

Method of preparation:
First, put the bread crumbs in a bowl, pour milk and mix. In the second bowl, put the minced meat, add eggs, salt, season, add chopped parsley and mix.

Remove the excess milk from the bread, add the mixture to the meat and mix again. Then add the breadcrumbs and mix again. Pour the flour into a separate bowl, form meatballs and wrap in flour.


Quesadilla with minced meat

In a large frying pan, fry the onion and garlic in olive oil for 1 minute to release the flavor.

Add the minced meat and fry it until it is very well done. With a wooden spoon, "break" the meat as it is fried, so that we have small pieces. When the meat is done, we drain the excess fat.

Then, add the pasta sauce, herbs, salt and pepper to taste. Mix everything and simmer for 20-30 minutes.

When the filling is ready, put another sheet of tortilla in a pan and sprinkle it with cheese. Then put a uniform layer of minced meat filling (1/3 of the prepared amount). Sprinkle a generous layer of horseradish again and cover with a detortilla sheet. Fry the tortilla over low heat for 4-5 minutes on each side (or until nicely browned).

This recipe is recommended by Teo Rogobete.

What you need to know about the recipe: Quesadilla with minced meat is a delicious idea for any meal of the day. The filling is very easy to customize according to your tastes, but also depending on what you have in the pantry or refrigerator.


Ingredients for the lasagna recipe

  • 200-300 g sheets for lasagna
  • 200 g mozzarella
  • 150 g cheese / parmesan
  • White sauce:
  • 60 g flour
  • 100 g butter
  • 500 ml of milk
  • & frac12 teaspoon nutmeg
  • Meat sauce:
  • 900 g minced beef / pork / mixture
  • 1 teaspoon dried rosemary
  • 2 teaspoons dried and ground sage
  • 4 cloves of garlic
  • 50 ml olive oil
  • 800 ml tomato paste
  • 1 l chicken soup
  • Salt, pepper to taste

How to prepare lasagna recipe

The first time the meat sauce is prepared because it takes longer and in the meantime we can prepare the rest of the ingredients.

The minced meat is mixed with the spices (salt, pepper, rosemary and sage) and with the crushed garlic. In a large frying pan, cook the meat, over medium heat, in the 50 ml of oil until it is completely browned. Stir occasionally to cook evenly.

Drain the excess liquid and transfer the meat to a large pot of at least 2.5 liters. Add tomato paste and chicken soup, mix well and bring to a boil.

It is good to use a pot as large as possible even if the content will only reach half of it because the sauce will splash while it is boiling, and the pot should not be covered.

Leave it to boil for 1-2 hours, over medium heat, until the liquid drops. It must be mixed about every 5 minutes to stick to the bottom of the pot. Towards the end, add salt and pepper to taste.

Meanwhile we will prepare the white sauce (beschamel). It is very simple: the butter (100g) is put in a small pot and melted over medium heat. Add the flour and mix until they are no longer lumpy. The milk is added in turn and mixed well with a whisk until smooth.

Boil stirring constantly until it reaches a creamy consistency and has a light cream color. Turn off the heat and add half a teaspoon of nutmeg, stirring well until smooth. Set aside until the meat is ready.

To prepare lasagna we will need a large bowl for the oven. The size is not a standard one, because lasagna can be longer or taller depending on your preferences. The only necessary conditions are the existence of at least 2 layers of noodles and of course, the meat sauce and the white sauce.

We will put a layer of meat on the bottom of the dish for the first time. We will cover it with a layer of lasagna sheets, then another layer of meat, a generous start of white sauce, grated cheese and leaves again. We will repeat this procedure until we run out of meat sauce. Over the last sheets we will put only white sauce, grated or diced mozzarella and plenty of cheese.

Lasagna recipe tips

The sheets must not overlap and must not be boiled beforehand. They will absorb from the liquid of the meat sauce and the white sauce and will soften.

The consistency (thickness) of the meat layer will dictate the number of lasagna sheets needed. If you want more sheets, put it in a thinner layer, and if you want fewer sheets and more meat, put it in a thicker layer.

Quick and tasty lasagna recipe & ndash

After the lasagna is assembled, cover it with aluminum foil and put it in the preheated oven at 200 degrees Celsius for 45 minutes. Remove the foil and leave it for another 10-15 minutes.

Lasagna if served hot.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof of the fact that a young woman can not only be beautiful and smart, but also cook very well.


Pastitsio & # 8211 Greek lasagna recipe or Greek macaroni pudding with minced meat, dressed in creamy béchamel sauce, is a classic dish for Greek cuisine.

Macaroni, not spaghetti or other pasta is used for the pastitsio recipe. The only type of pasta that could replace macaroni could be penne, but you will not find such a thing in Greece. They would never put penne instead of macaroni.

I think it is one of the most beloved Greek dishes, well known among tourists. You can inevitably see her at the tavern tables. There is no need to order someone, especially families with children.

I saw the recipe on TV, in a culinary show, when I was in America. My sister-in-law was at work, my husband had gone to the store with his brother, so I was wasting my time on TV.

A Greek was invited, who explained the recipe step by step, in a culinary demonstration that also impressed those in the studio.

I liked it so much that I came home, tried it and since then we have enjoyed the good taste of these macaroni with minced meat prepared in the oven.

My recipes in Greek cuisine have increased numerically over time, so you can get inspired if you want to prepare stuffed eggplant (papoutsakia), Greek meatballs, tzatziki sauce, pita, Greek moussaka and much, much more, by accessing the link that will lead you to all Greek recipes.

I really like this pastitsio recipe. It looks like lasagna, only here we have macaroni or penne, instead of lasagna sheets.
We must try this recipe, even if it takes us a little longer, because it is worth tasting and enjoying, to the last bit.

I leave the ingredients and how to prepare pastitsio below:

INGREDIENT:

For the paste layer:
400 g of pasta
50 g butter
150 g grated cheese + 250 g grated cheese
1 nutmeg powder
salt
pepper
3 eggs

For the meat layer:
650 g minced meat (mixture of pork, beef and chicken)
1 tablespoon oil
1 large onion
1 clove garlic cut in half
120 g thick tomato juice
100 ml chicken soup
100 ml white wine
1/2 bunch of green parsley
salt
pepper
a nutmeg powder

For bechamel sauce:
50 g butter
100 g flour
600 ml milk
salt
pepper
a nutmeg powder

To cover the vessel:
30 g butter
3 tablespoons breadcrumbs

Boil the pasta according to the instructions on the package. Meanwhile, melt the butter, then let it cool and beat the eggs. When the pasta is cooked, drain it and then mix it with melted butter, grated cheese (150g), nutmeg, salt, pepper and the 3 beaten eggs.

Saute onion and garlic in a large pan for about 2-3 minutes in a tablespoon of oil. Put the minced meat on top and mix well while cooking over medium heat, about 10-15 minutes. Add the tomato juice, wine and season with salt, pepper and nutmeg powder. Let it cook for another 8-10 minutes, until the sauce decreases.

When we take it off the heat, we mix it with the freshly chopped green parsley. If the pork has left a lot of fat, we take care to drain it.

Prepare the sauce by melting the butter first. Add flour and heat a little. Pour the milk little by little, stirring constantly, so as not to get lumps. Simmer over low heat until thickened, add nutmeg powder, then remove from heat. We will mix half of the amount of sauce with the hardened meat.
The next step is to & # 8220assemble & # 8221 pastitsio: grease a heat-resistant dish with butter, then line it with breadcrumbs. Put half of the amount of pasta, pour half of the remaining sauce over them and a little grated cheese, then put a layer of minced meat.

Arrange the rest of the pasta over the meat, pour the rest of the bechamel sauce. Cover with foil and put the dish in the preheated oven at 180 ° C for 30 minutes. Then remove the foil, sprinkle the rest of the cheese and let it brown nicely.


Lasagna

1. Pass the onion, carrot and bell pepper through the mincer or grind them with a blender, then mix them with the meat.

2. Heat the meat mixture in oil for 8-10 minutes, then add the crushed garlic, 1 cup of water and let it simmer for 15 minutes.

3. After it has dropped, add the crushed tomatoes and leave the composition for 2 minutes after it boils. We season it with salt and pepper.

4. White sauce: melt the butter, then add the flour and mix quickly until smooth. Quench with cold milk, stirring constantly. Put the pot on low heat and stir to even it out. Stir continuously for 10 -14 minutes until you get a bound sauce, creamy consistency. Add rosemary, nutmeg, salt and white pepper.

5. Boil the lasagna sheets according to the instructions on the package.

6. Grease a slightly higher tray with butter. We put a layer of leaves, meat sauce, white sauce, cheese, again a layer of leaves, meat sauce, white sauce, cheese, and once again a layer of leaves and the other ingredients in turn, ending with a layer of was.

7. Put the lasagna in the oven at a temperature of 175 degrees Celsius (average) for about 45 minutes.


Homemade lasagna

Heat the oil in a large frying pan and add the finely chopped onion and crushed garlic.

In another pan in which I heated a tablespoon of oil, put the minced meat and mix, lightly frying until it changes color.

After the onion softens, add the carrots and celery, I like to cut them into small cubes, so that's how they were made J)

Heat the vegetables a few times then add them over the meat, stirring carefully so that they dissolve and distribute evenly.

After the meat and vegetables have become friends, add the wine, basil (I had it dry), salt and pepper.

After a few good boils, add the broth.

Cover and simmer for at least 2 hours.

How to prepare béchamel sauce

Bring the milk to a boil. Put the olive oil in a saucepan on the right heat, and when it heats up add the butter

In melted butter, put flour.

Mix quickly, until the butter is completely incorporated into the flour, without browning it

Gradually pour the hot milk, stirring constantly, very carefully, to avoid the formation of lumps. Boil the sauce until it thickens, then adjust the taste with salt, ground white pepper (I never had it) and grated nutmeg.

At the end, put the grated cheese, mix a little and turn off the heat.

Turn on the oven and set it at 190 degrees Celsius.

In a small, deep pan, well greased with butter or margarine, pour a layer of ragn Bolognese sauce over which a row of lasagna sheets is placed then again Bolognese sauce + bechamel sauce

The assembly continues in the same order: pasta layer + ragu sauce + bechamel sauce (I got 4 layers of pasta, 4 layers of meat).

The last layer should be pasta, which is covered with all the remaining bechamel sauce and grated cheese.

Cover the tray well with aluminum foil and bake in the preheated oven at 180 degrees Celsius for 30 minutes. After this time, remove the foil and sprinkle the Parmesan cheese on top. Put the tray back in the oven and bake (uncovered) until the cheese melts and browns to taste.

You can sprinkle mozzarella cheese or sliced ​​cheese on top, depending on everyone's preferences.

I want you to try this wonderful sauce with which we get such a delicious food, delighting our friends or guests who come to visit.


Lasagna with minced pork - Recipes

There are many lasagna recipes. Go on our hand. I adapted one "to taste" and something absolutely delicious and filling came out.

What you need for 8-10 servings (picture 1)
& # 8211 a pack of lasagna sheets (I opted for Panzani)
& # 8211 one kg minced beef and pork mixture
& # 8211 a bell pepper
& # 8211 2 onions
& # 8211 2 small carrots
& # 8211 parmesan
& # 8211 150 gr of cream
& # 8211 50 gr of butter
& # 8211 200 gr of cheese
& # 8211 garlic
& # 8211 tomato juice
& # 8211 chilli, tarragon, basil, pepper, salt

For the Bechamel sauce
& # 8211 100 gr of butter
& # 8211 a liter of milk
& # 8211 150 gr flour
& # 8211 50 gr of cream
& # 8211 2 eggs

Work plan:
& # 8211 We prepare the meat composition first. Melt the butter in a pan (picture 2) in which we fry the onion, over which we add the finely chopped carrot (picture 3), then we add the pepper (picture 4). After they have softened, add the minced meat (picture 5). When the meat starts to change color, add the spices (basil, tarragon, chilli) and garlic (picture 6).
& # 8211 when the meat is almost done, add the tomato sauce (picture 7). Pour the cream over this composition (picture 8).
& # 8211 we make the Bechamel sauce: in a saucepan, melt the butter (picture 9), over which we add the flour. Stir continuously until the flour changes color. Then pour the milk and continue to mix, so as not to form lumps. Then add the cream and salt to taste (picture 10).
& # 8211 we start to prepare the lasagna sheets, which are put in boiled water for almost a minute, until they become flexible (picture 11). We place the first layer of sheets in the tray greased with butter (picture 12), over which we spread half of the meat sauce (picture 13), and then some Bechamel sauce (picture 14). Sprinkle Parmesan cheese (picture 15) and grated cheese (picture 16) over them.
& # 8211 put the second layer of sheets and repeat the operation (picture 17)
& # 8211 put the third layer of sheets, over which we spread what is left of the Bechamel sauce mixed with two beaten eggs (picture 19). Sprinkle with plenty of Parmesan cheese and put in the oven (picture 20)
& # 8211 when the lasagna is browned, removed from the oven and drained (picture 21)

Preparation time: 120 minutes
Price: 4 lei / portion (may vary depending on where you take the ingredients)


Ingredients for the lasagna recipe

  • 200-300 g sheets for lasagna
  • 200 g mozzarella
  • 150 g cheese / parmesan
  • White sauce:
  • 60 g flour
  • 100 g butter
  • 500 ml of milk
  • & frac12 teaspoon nutmeg
  • Meat sauce:
  • 900 g minced beef / pork / mixture
  • 1 teaspoon dried rosemary
  • 2 teaspoons dried and ground sage
  • 4 cloves of garlic
  • 50 ml olive oil
  • 800 ml tomato paste
  • 1 l chicken soup
  • Salt, pepper to taste

How to prepare lasagna recipe

The first time the meat sauce is prepared because it takes longer and in the meantime we can prepare the rest of the ingredients.

The minced meat is mixed with the spices (salt, pepper, rosemary and sage) and with the crushed garlic. In a large frying pan, cook the meat, over medium heat, in the 50 ml of oil until it is completely browned. Stir occasionally to cook evenly.

Drain the excess liquid and transfer the meat to a large pot of at least 2.5 liters. Add tomato paste and chicken soup, mix well and bring to a boil.

It is good to use a pot as large as possible even if the content will only reach half of it because the sauce will splash while it is boiling, and the pot should not be covered.

Leave it to boil for 1-2 hours, over medium heat, until the liquid drops. It must be mixed about every 5 minutes to stick to the bottom of the pot. Towards the end, add salt and pepper to taste.

Meanwhile we will prepare the white sauce (beschamel). It is very simple: the butter (100g) is put in a small pot and melted over medium heat. Add the flour and mix until they are no longer lumpy. The milk is added in turn and mixed well with a whisk until smooth.

Boil stirring constantly until it reaches a creamy consistency and has a light cream color. Turn off the heat and add half a teaspoon of nutmeg, stirring well until smooth. Set aside until the meat is ready.

To prepare lasagna we will need a large bowl for the oven. The size is not a standard one, because lasagna can be longer or taller depending on your preferences. The only necessary conditions are the existence of at least 2 layers of noodles and of course, the meat sauce and the white sauce.

We will put a layer of meat on the bottom of the dish for the first time. We will cover it with a layer of lasagna sheets, then another layer of meat, a generous start of white sauce, grated cheese and leaves again. We will repeat this procedure until we run out of meat sauce. Over the last sheets we will put only white sauce, grated or diced mozzarella and plenty of cheese.

Lasagna recipe tips

The sheets must not overlap and must not be boiled beforehand. They will absorb from the liquid of the meat sauce and the white sauce and will soften.

The consistency (thickness) of the meat layer will dictate the number of lasagna sheets needed. If you want more sheets, put it in a thinner layer, and if you want fewer sheets and more meat, put it in a thicker layer.

Quick and tasty lasagna recipe & ndash

After the lasagna is assembled, cover it with aluminum foil and put it in the preheated oven at 200 degrees Celsius for 45 minutes. Remove the foil and leave it for another 10-15 minutes.

Lasagna if served hot.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof of the fact that a young woman can not only be beautiful and smart, but also cook very well.