{ my italian lasagna }

1 lb sweet Italian sausage 
1 lb ground beef
1/2 cup chopped onions
2 cloves garlic, chopped
1 (28 oz) can crushed tomatoes
2 (8 oz) cans tomato sauce
2 (6 oz) cans tomato paste
1/2 cup water
2 Tbsp white sugar
2 tsp fresh basil leaves, chopped
4 Tbsp fresh parsley, chopped and divided 
1 tsp salt
1 tsp Italian seasoning
1/2 tsp ground pepper
23 oz ricotta cheese
1/2 tsp nutmeg 
1 egg                                                                                   
1 lb shredded mozzarella cheese
1 cup fresh grated Parmesan cheese
12 Lasagna Noodles

Brown the ground beef, Italian sausage, onions and garlic in large Dutch oven over medium-low heat until browned, about 6-9 minutes. Drain.

Add crushed tomatoes, tomato sauce, tomato paste and water. Gently stir into meat. Add sugar, basil, 2 Tbsp parsley, salt, Italian seasoning and pepper. Gently stir into sauce. Cover and simmer for 1 1/2 hours.

Get noodles soaking in hot water for 15 minutes. Meanwhile, mix together ricotta cheese, nutmeg, egg and remaining 2 Tbsp parsley.

Using a 9x13” pan, layer first 2 cups of meat sauce on bottom of pan, then 6 noodles, half ricotta cheese mixture, half mozzarella and half parmesan. Repeat all layers, saving a little cheese for the top, then add remaining meat and cheese.

Cover with foil. Bake in preheated oven at 350 for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes.
Serves 12.

Recipe source.

Photo Source.

{ jill’s pork tenderloin }

3 lbs pork tenderloin (1 pkg. of 2 tenderloins), cut into 4 pieces total
1 lb bacon
¾ cups soy sauce
1 Tbsp minced onions
½ tsp garlic salt
1 Tbsp wine vinegar or white vinegar
¼ tsp salt
1 dash pepper
¾ cups brown sugar

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 400 degree oven for 20-25 minutes. Remove from oven, and let rest 5 minutes. Slice into 1/2” slices and serve.

Recipe and photo source.

{ asparagus risotto }

1 pound asparagus
2 Tbsp butter
1/2 cup chopped shallots
1 cup arborio rice
1/2 cup dry white wine
About 4 cups chicken stock
1/2 cup freshly grated Parmesan cheese
Salt and pepper

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath. Drain from the ice water bath and set aside.

In a 3 or 4 quart saucepan, heat butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

While the shallots are cooking, bring the stock to a simmer in a saucepan.

Add the wine to rice mixture. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.

Gently stir in the Parmesan cheese and the asparagus. Add salt and pepper to taste. Serve immediately.
Serves 6.

Recipe and photo source.