Thursday, September 18, 2014


Print or download the recipe:

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After a year and a half studying classical French and Modernist cuisines, and working in various different venues in the food industry, I still always fall back on good old traditional Italian-American favorites when it comes to comfort food. I've made spaghetti sauce more times than I could possibly count, and it varies a little bit each time, but I think I've finally hit upon my new staple recipe, and it makes a fabulous base for this yummy lasagna.

The secret is a ton of fresh herbs, and a hint of allspice which gives the sauce a surprising warmth of flavor. I also use a fairly liberal amount of red pepper, because I like a little kick in my Italian. (Ok, I like a little kick in any ethnic cuisine. Ok, I like a big kick always.) But you can scale it back to your preference.

And then, of course, there's cheese. Lots and lots and lots of cheese. Possibly an illegal amount of cheese. Anyway, click the link at the top of this post to view the full recipe. And enjoy!

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