7 c Polenta; see master recipe
*** beef, tomato, and red wi 1/3 oz Dried porcini or other wild
3 tb Olive oil
3 tb Butter
1 Med onion, minced
3 tb Minced italian parsley
1 Large carrot, minced
1 Large celery stalk, minced
1 lb Lean ground beef or 1/2 beef
3 tb Tomato paste
2/3 c Dry red wine
35 oz Can plum tomatoes, drained/c
Juice Salt and ground black pepper 2/3 lb Pecorino cheese, grated (2 3
TO PREPARE: Pour polenta on an oiled work surface and spread 1/4″ thick. Let stand until cooled completely and firm, about 15 min. Cut into 3″ squares; set aside. (Can transfer squares to a baking sheet, cover and refrigerate overnight.) For the sauce: soak dried mushrooms in 1/3 c warm water until softened, about 30 min. Strain liquid through a fine sieve; reserve. Chop mushrooms coarse. TO COOK: Heat oil and butter in a large skillet. Add onions, parsley, carrots, and celery; saute’ until softened, about 10 min. Add ground meat; saute’ until lightly browned, about 8 min. Stir in mushrooms, reserved mushroom soaking liquid, tomato paste, and wine; simmer for 5 min. Add tomatoes and their reserved juice; partially cover and simmer until sauce thickens slightly, about 30 min. Season this sauce with 1t salt and 1/2 t pepper or to taste. (Can cool, cover, and refrigerate overnight.) Heat oven to 450F. Arrange half of the polenta squares in the bottom of an oiled 13×9″ baking pan. Pour half the sauce over the polenta squares; spread to cover. Sprinkle half the grated cheese over the sauce. Repeat with another layer of each. Bake until lasagne is heated through and cheese is golden brown, 15 – 20 min; let stand 10 min, cut into squares and serve. From Cook’s magazine, Nov ’89.