Recipe: Liquid Lasagna

Liquid Lasagna
Source: American Home Cooking Show: Crock Pots Pledge Event V PBSIP

Chris Fennimore and co-host Nancy Polinsky start with an appetizer called "Liquid Lasagna" that can be used as a hot dip on toasted bread slices, a topping for pizza or even a hot salad.

1 lb lean ground beef
1 lb ground pork
1 medium onion, finely diced
1 tbsp. oregano
1 tbsp. basil
2 tsp. fennel seeds (optional)
Salt, to taste
Red pepper flakes, to taste
1 (28-ounce) can crushed tomatoes
4 cloves garlic, minced
1 cup red wine
1 cup ricotta cheese
1 cup grated Romano cheese

In a large skillet over high heat, saute the beef and pork until they begin to brown.

Add the onion, oregano and basil, and cook for 2 to 3 minutes.

Add the fennel seeds, if using, the salt and red pepper flakes. In a slow cooker, place the skillet mixture, crushed tomatoes and garlic.

Deglaze the skillet with the wine and add to cooker.

Cover, and cook on low setting for 8 hours.

Add the cheeses and stir well to blend. Cover, and continue to cook for another hour.

Use as a topping for bruschetta, pizza or pasta.