Beef Lasagna Recipe: By Badhige

This is a great recipe for a simple lasagna. The minced beef and melted cheese combination is mouth watering.

Ingredients

• 1 lb ground beef
• 2 cups of mozzarella cheese, shredded
• 2 cups of ricotta cheese, shredded
• 1/2 cup of Parmesan cheese, grated
• 1/4 cup of fresh parsley, chopped
• 1 egg, lightly beaten
• 1 packet of red tomato sauce
• 1 cup of water
• 12 lasagna noodles, uncooked

Cooking Instructions

Preheat the oven to 350 °F (180 °C).

Heat oil in a large saucepan and add the beef. Cook over a medium heat until the meat has softened and browned.

Meanwhile, add 1 1/4 cups of mozzarella, the ricotta cheese, 1/4 cup of Parmesan cheese, parsley and egg in a bowl. Mix all the ingredients thoroughly until well blended. Set aside.

Drain the meat and transfer back to the saucepan. Stir in red tomato sauce. Add water to the meat mixture and keep on stirring until well blended.

Pour 1 cup of red tomato sauce onto the bottom of baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat the same process with the layers until you have run out of ingredients. Finish with the remaining lasagna noodles, sauce and cheeses. Cover the lasagna with foil.

Bake in the oven for 1 hour. Remove the foil after 45 minutes so it gets well heated through. Remove from the oven and allow the lasagna to cool down for 15 minutes before serving.

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Spaghetti Carbonara Recipe: By Badhige

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices beef, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white vinegar (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped beef until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of beef fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add vinegar if desired; cook one more minute.
3. Return cooked beef to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that beef and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

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Penne Arrabiata: By Badhige

Ingredients: (serves 4)

• 1/3 cup extra-virgin olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 small red chillies, chopped (see note)
• 800g can diced tomatoes
• 1/2 cup vegetable stock
• 1/2 cup small basil leaves
• 400g dried penne pasta
• 2 teaspoons caster sugar

Method

1. Heat oil in a large saucepan over medium heat. Add onion, garlic and chillies. Cook, stirring often, for 6 to 7 minutes or until onion is soft. Add tomatoes, stock and 1/4 cup basil leaves. Bring to a gentle boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes.

2. Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain pasta and return to pan.

3. Stir sugar into tomato sauce. Season with salt and pepper. Spoon sauce over pasta. Toss to combine. Cover and set aside for 5 minutes (this allows pasta to absorb sauce).

4. Sprinkle with remaining basil. Spoon into serving bowls and serve.

Notes

• Deseed chillies to reduce the heat rating.

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