Tuesday, June 5, 2012

Freaky Good

Wow. Made the Lasagna Bolognese from my New York Cooks cookbook yesterday, and am still having heavenly memories of its pure Italian deliciousness.

First, I'd like to thank my 2-year-old for performing the miraculous feat of falling asleep 30 minutes before I needed to pick up my daughter from school, staying asleep as I transferred him into my Boba carrier so we could walk to meet her (chest-facing to encourage slumber), then RE-transferring back to his crib once we got home 25 mins later. That gift allowed me to spend the next 2 hours cooking, which is what this recipe required. Not one for my average weeknight.

Both my other kids helped by chopping veggies and then watching a solid hour of a new DVD picked up at a garage sale of some "Ben10" character. I don't care what they say. TV is an AWESOME babysitter at times like these.

This is a recipe I had tried a few years ago and had written in a very average review. "Nice. Too moist--drain meat well before finishing the ragu." I have to say that I was completely off-base. Maybe I didn't use pancetta last time, or maybe I didn't mix some 1/2 and 1/2 in with the skim milk to add some body since it simply calls for "milk." Maybe I omitted the wine before, because I don't often have a bottle of white on hand.

Anyway, whatever it was that made it come together this time has made this a new favorite. We all had multiple helpings, youngest to oldest. Ok, there was one hold-out (waaaaay too much mixing of foods with lasagna), but he made up for it in peas and buttered bread.

[Update: Thanks for finding this recipe online, Sylvia!] You'll feel like a real Italian Mama with 3 pots going on the stove and a nice beaded sweat above your upper lip. That is, if you don't have central AC and you're cooking on a hot summer day as I was.

Speaking of Italian things that are awesome, doesn't this place look fun? Next time you're on Marcel Street in Paris... Maison Momoni! I'm not even sure the taste of the items suits me. I just like how it's all displayed.

1 comment:

  1. This recipe was somehow rich in flavor but not heavy. The bechamel added a lot to the taste and I'm sure the cook time!