Yield: 6 Servings
|8 ounces||Italian sausage|
|1 large||Onion, finely chopped|
|1||Carrot, finely shredded|
|2 cloves||Garlic, minced|
|¾ cup||Dry red wine|
|⅓ cup||Tomato paste|
|Dash of nutmeg|
|10 ounces||Package fronzen spinach,|
|Cooked per directions|
|2 cups||Shredded Mozzarella|
|1½ cup||Grated Parmesan|
|¼ cup||Snipped parsley|
|⅓ cup||Butter or margarine|
MEAT SAUCE Cook and stir sausage until light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered stirring occasionally, at least 1 hour. GREEN NOODLES Rinse spinach in cold water; drain. Place in belender with eggs, 1 T. oil and 1 t.
salt. Blend until pureed, 20 seconds. Add spinach to flour. Mix until combined. Knead until smooth and elastic, 5 minutes. Let rest 10 minutes. Divide dough in half. Roll each piece into a 13" x 12" rectangle. Cut into 6 strips 13" x 2". Let dry 30 minutes. Heat water to boiling, add salt, oil and noodles. Boil 15-20 minutes. Drain, rinse with cold water. CHEESE Mix together in medium bowl. CREAMY SAUCE Heat butter over low heat until melted. Blend in flour, salt and nutmeg. Cook over how heat, stirring constantly, until smooth and bubbly, remove from heat. Stir in milk. Return to heat and bring to boil, stirring constantly. Boil and stir 1 minutes. Cover and keep warm. Putting it together: Set aside ½ c. of the cheese filling.
Spread 1 c. sauce in ungreased 13" x 9" dish. Layer 3 noodles, half the creamy sauce, half the cheese filling, 3 noodles and half the remaining meat sauce; repeat. Sprinkle with reserved cheese filling.
Bake uncovered at 350F 35 minutes. Let stand at least 10 minutes (IMPORTANT) before cutting.
Like most Italian food, this is even better the 2nd day!