I used a pound of lean ground beef and cooked the sauce with wine, not water. I made it the night before and in the morning before assembling, I took 1/3 of it and used an immersion blender to pulverize some of the meat chunks & disperse the flavor and then added it back to the rest and it thickened the overall sauce. I prefer to fully cook and drain the noodles so they don't absorb the sauce while cooking and dry out the lasagna. The fennel seeds are a must for the Italian flavor. If you don't want them in the sauce, wrap them in a cheese cloth or spice/tea ball and remove from pot when done cooking. ALWAYS cook sauce at least 4 hours. The breakdown of the tomato products is necessary for the full texture and robustness of flavor. Best to prepare sauce the night before.
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I used a pound of lean ground beef and cooked the sauce with wine, not water. I made it the...