Cowboy Lasagne (Trisha Yearwood)

Home Cooking with Trish Yearwood 

Rod and I have been fans of Trisha Yearwood's music for many years and when I first saw her cookbook, I have to admit that I was a bit skeptical. I assumed a celebrity cookbook would be full of pretty pictures (it is), but an overall a disappointment when it comes to the actual recipes (is isn't). I've sampled a half dozen recipes and am pleased to report that this is a splendid cookbook! And it's my favorite kind: Full page photos for almost every single recipe, accompanied by interesting anecdotes and tips from Trisha and her sister and mother.

Last week I decided to try Trisha's Cowboy Lasagne. It's been ages since I've made lasagne, mainly because I've never been quite satisfied with my own recipe. And, back when I was first learning to cook, lasagne always seemed to be an involved and complicated recipe. Now that I've been cooking for over 30 years, I've learned the importance of multi-tasking in the kitchen. Lasagne is really a very simple recipe, as long as you have time for the preparation. (It's certainly not something you want to try to throw together after work!) And Trisha's recipe is worth the time. Rod and I thought it was the best we'd ever tasted. Yes, we went back for seconds! 

Cowboy Lasagne

Trisha's Note:

In my introduction to Georgia Cooking in an Oklahoma Kitchen, I mentioned that Garth had recently asked me about trying to create a heartier, meatier lasagne, and we started experimenting. Here's what we came up with. Remember those old commercials that said, "How do you handle a hungry man?" Well, here's how! Serves 12

1 pound lean ground beef, chuck or round

1 pound sage-flavored sausage

1 medium onion, finely chopped

1 garlic clove, minced

2 Tablespoons olive oil

1 pound sliced pepperoni

1 16-ounce can tomatoes, diced or stewed

1 12-ounce can tomato paste

2 cups water

2 teaspoons salt

1/2 teaspoon pepper

1 Tablespoon dried oregano

16 ounces lasagna noodles

16 ounces ricotta cheese

16 ounces mozzarella cheese, shredded

1 cup grated Parmesan cheese

Preheat the oven to 350 degrees.

In a large, heavy skillet, lightly brown the ground beef, sausage, onion, and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add the pepperoni, tomatoes, tomato paste, water, salt, pepper, and oregano. Simmer, uncovered, for 30 minutes.

Cook and drain the lasagna noodles according to package directions.

In a 9 x 13 x 2-inch baking pan, spread 1 cup of the prepared sauce. Alternate layers of lasagna, sauce, ricotta, mozzarella, and Parmesan cheeses, ending with  sauce, mozzarella, and Parmesan. Bake for 40 minutes, or until lightly browned and bubbling. Allow the dish to stand for 15 minutes before serving. Cut the lasagne into 3-inch squares and serve.

My notes:

I used Sweet Italian sausage and eliminated the pepperoni altogether.

I accidentally bought a 28-ounce can of tomatoes, which I used, so I reduced the amount of water by 1/2 cup.

I allowed the sauce to simmer for a couple of hours rather than 30 minutes.

I only used half a package of lasagna noodles (9 rather than 18).

I brought the water to a boil and began cooking the noodles prior to preparing the sauce.

I saved a little time by using some of the precooked sausage I had stashed in the freezer for our weekly pizzas.

After draining the cooked noodles, I placed them on a large piece of aluminum foil to cool.

I find it very easy to spread the ricotta cheese on the cooled noodles while they are still on the foil. The noodles stick to the foil nicely so they don't slide around while trying to smooth out the ricotta and yet are easily peeled away from the foil when ready to transfer them to the prepared dish as I'm ready to assemble the lasagne.

Weeknight Bolognese

I love pasta and was looking for something quick and easy to throw together after a long day at work. Tyler Florence has a delicious recipe for bolognese, but it's fairly involved and one that I'd rather make on a cold, rainy weekend. However, Ina Garten's recipe from Barefoot Contessa How Easy Is That? was just what I had in mind.

She writes:

Everyone needs a quick dinner they can throw together during the week. Bolognese is a thick meat sauce that is a staple of northern Italy. It's always made with beef, tomatoes, and cream and I've added oregano, red pepper flakes, and basil to give it lots of flavor. It's the perfect stick-to-your-ribs dinner on a cold night.

I say it's perfect for any night. Even a hot summer night!

2 Tbsp. good olive oil, plus extra to cook the pasta

1 lb. lean ground sirloin

4 tsp. minced garlic (4 cloves)

1 Tbsp. dried oregano

1/4 tsp. crushed red pepper flakes

1 1/4 cups dry red wine, divided

1-28 oz.  can crushed tomatoes, preferably San Marzano

2 Tbsp. tomato paste

Kosher salt and freshly ground black pepper

3/4 lb. dried pasta, such as orecchiette or small shells

1/4 tsp. ground nutmeg

1/4 cup chopped fresh basil leaves, lightly packed

1/4 cup heavy cream

1/4 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Serves 4 to 5

My Notes:

Since I used ground chuck instead of lean sirloin, it wasn't necessary to use the olive oil to brown the meat. After it finished cooking, I drained the fat before adding the spices.

I used a medium-sized stockpot rather than a skillet.

Rather than open a can of tomato paste for just a couple of tablespoons, I use this:

Even though it's double concentrated, I still use the specified amount.

I reduced the amount of salt and pepper by half and omitted the red pepper flakes.

I forgot to toss the sauce with the Parmesan and pasta before serving, but it didn't matter. My husband and I both loved the flavor of this bolognese, so I'm sure I'll have plenty of opportunities to try it Ina's way.