Nigella Lawson - Venetian Lasagna

Veneziano lasagna Nigella Lawson Ingredients * 1 ounce (only 1 cup) dried porcini mushrooms * 3 tablespoons tomato paste * 1 14 oz diced tomatoes * 1 / 2 cup Marsala wine * 1 bay leaf 1 / 2 cup water * 2 cups instant polenta 2 tablespoons olive oil 1 cube of standard chicken, chicken broth or enough to make the polenta according to the instructions on the box * 1 onion, peeled * 1 medium carrot, peeled * 1 stalk celery 1 teaspoon dried thyme 1 tablespoon unsalted butter * 2teaspoons sea salt or 1 teaspoon salt, or * 1 1 / 2 cups grated Parmesan cheese taste * 1 pound ground beef, preferably organic 3 * aluminum trays or pan / roasting pan about 13 x 9 x 2 inches Preparation Put the porcini mushrooms, Marsala, and water in a saucepan and bring to a boil, remove from heat and cut the mushrooms soaked into smaller pieces. Heat the oil in a heavy-based saucepan with a lid, and chop the onion, carrot andcelery by hand or in a processor and scrape into the pan. Let the vegetables over low heat to soften for about 5 minutes or so, then add the thyme and salt. Add the mince, breaking with a fork and let it brown a bit '. Add the tomato sauce, canned tomatoes, and bay leaf. Add the mushrooms with their dark, wonderful taste and transfer the liquid contents of the pot to a boil. Once the sauce is bubbling, then cover, reduce heat to veryLow ...



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