A little while I ago I made Italian Beef Ragu, the kind you’d get in the best restaurants. To make that ragu I cooked a large roast doused in red wine with garlic, thyme, rosemary and plum tomatoes in a slow cooker for 12 hours. The result by far exceeds my expectations. Luckily, we had plenty of leftovers which I froze. I knew even then I wanted to put that meat in a lasagna and see what happened. Well, I finally got to it and I am sharing the findings with you today. I also had some eggplant so I broiled it with a light sprinkling of olive oil and layered those tasty slices into my lasagna. I really thought I was taking quite a few liberties with the original recipe but it turns out the end result was closer to the original recipe than what we know as lasagna now.
- Use good habits this October by using your shopping list when at the store so you can enjoy simple, healthy meals.
- You will be more likely to cook if you post 2 pictures of meals on your fridge.
- The two recipes Rustic Lasagna and Orzo Chili include seasonal flavors of October.
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