| Cuisine: Italian | Type: Main Course | Serves: |
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Source:
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Bon Appetit June 1992 |
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Attributes:
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Healthy |
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Comments:
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The sauce is especially good and would be good with lasagne |
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Serving Suggestions:
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Ingredients:
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1-1/2 tsp olive oil 1 medium onion, chopped 1 garlic clove, minced 2 tsp dried basil, crumbled 1 tsp dried oregano, crumbled 1 tsp fennel seeds 1/2 pound extra-lean ground beef 1/2 cup dry white wine 1 28 oz. can whole peeled tomatoes, drained (juices reserved); chopped 1 tbs tomato paste 6 large zucchini, each cut lengthwise into 5 slices 8 tbs freshly grated Parmesan cheese |
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Instructions:
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Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, adding 1 to 2 tablespoons water if onion sticks, about 3 minutes. Add garlic, basil, oregano and fennal and sauté 1 minute. Add beef and cook until brown, crumbling with fork, about 4 minutes. Add wine and bring to boil. Add tomatoes with their juices and tomato paste. Simmer until sauce is redced to 3 cups, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Cook zucchini in lare pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water. Transfer zucchini to paper towels and drain well. Spread 1 cup sauce in 9x13inch glass baking dish. Top with 15 zucchini slices, overlapping slightly. Sprink with 2 tablespoons chesse. Season with salt and pepper. Repeat layering, using 1 cup sauce, remaining 15 zucchini slices and 2 tablespoons cheese. Spread reamaining 1 cup sauce over. Sprinkle with remaining 4 tablespoons cheese. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 350°. Bake until top bubbles and is golden brown, about 30 minutes. |
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Related recipes:
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None |
2001-03-10