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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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LIQUID LASAGNA

From: Chris Fennimore, QED Cooks
Primary category: Entrees

Ingredients

1 pound lean ground beef
1 pound ground pork
1 medium onion, finely diced
1 tablespoon oregano
1 tablespoon basil
2 teaspoons fennel seed (optional)
4 cloves garlic, minced
Salt & red pepper flakes
1 cup red wine
1 can (28 oz.) crushed tomatoes
1 cup ricotta cheese
1 cup grated Romano cheese

Procedure

In a large skillet over high heat, saute the meat until it begins to brown. Add the onion, oregano and basil and continue cooking for 2-3 minutes. Add salt and red pepper to taste. Add to the crock pot with the can of crushed tomatoes and the garlic. Deglaze the skillet with one cup of red wine and add to the crock pot. Cook on low for 8 hours. Add the cheeses and stir well to blend. Cover and continue to cook for another hour. Use as a topping for bruscetta, pizza, or pasta.

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Liquid Lasagna - NOTES

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Liquid Lasagna - REVIEWS

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