Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef chuck; ground |
| 2 \N | Cloves garlic; crushed |
| 2 tablespoons | Margarine |
| ¼ cup | Chopped onion |
| 1 tablespoon | Chopped parsley |
| 2 cans | (8-oz) tomato sauce |
| ¼ cup | Tomato paste |
| ⅓ cup | Dry sherry |
| 1 tablespoon | Salt |
| ½ teaspoon | Dried thyme leaves |
| 1 teaspoon | Dried leaf oregano |
| ⅛ teaspoon | Crushed dried hot red pepper |
| ⅓ cup | Olive oil |
| 1½ cup | Red onion |
| 1 \N | Clove garlic; crushed |
| 1 can | (35-oz) Italian tomatoes |
| ¼ cup | Tomato paste |
| 2 tablespoons | Chopped parsley |
| 1 tablespoon | Salt |
| 1 tablespoon | Sugar |
| 1 teaspoon | Dried oregano leaves |
| 1 teaspoon | Dried basil leaves |
| ¼ teaspoon | Crushed black pepper |
| \N \N | Lasagna noodles or canneloni shells |
FILLING
SAUCE
In large bowl, combine beef with garlic, toss lightly to mix. In large skillet, heat butter; add onion & parsley. Cook, stirring over medium heat until onion is golden. Stir in beef mixture, tomato sauce & tomato paste; cook, stirring, 5 minutes. Add sherry, salt, thyme, oregano & hot pepper.
Cook, stirring often, until red color disappears from beef mixture & is of a creamy consistency, about 15-20 minutes. Set aside. Heat oil in saucepan, add onion & garlic & cook until golden. Add tomatoes, tomato paste, parsley, salt, sugar, herbs, pepper & 1-½ cups water. Bring to a boil, stirring; reduce heat & simmer, covered, 1 hour. Cook lasagna noodles, cut in half, until done. Place a large spoonful of the filling on each half noodle & roll up, place in baking dish. Cover noodle rolls with sauce. Top with Parmesan cheese & bake in 350 degree oven 20-30 minutes or until warmed clear through. May be made ahead & frozen. Cannelloni shells may be substituted for the lasagna noodles.
MRS CLYDE R. (DIXIE) SIMMONS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .