Recipe: Tom's Steak Lasagna and Homemade Pasta Dough

TOM'S STEAK LASAGNA

1 Basic Pasta Dough (recipe follows)
FOR THE STEAK SAUCE:
1 pound sirloin steak, sliced into thin strips
3 tablespoons olive oil
1 Spanish onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 stalks celery, diced
2 cloves garlic, minced
2 cups diced tomato, peeled and seeded
1/2 teaspoon oregano leaves
1/2 teaspoon thyme leaves
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon chervil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
2 teaspoons chili powder
FOR THE LASAGNA:
1 cup ricotta cheese
1 1/2 cups grated cheddar cheese
2 eggs
1 green onion, chopped
1 1/2 cups grated Mozzarella cheese (for topping)

Process the dough as per instructions. Cut into lasagna noodles. Reserve.

TO MAKE THE STEAK SAUCE:
In a large skillet, fry the steak in the oil. Add the onion, bell peppers, celery and garlic. Saute until tender. Add the tomatoes and seasonings, cover and simmer for 30 minutes.

TO PREPARE THE LASAGNA:
Blend together the ricotta, cheddar, eggs and green onions.

In a large, greased casserole dish, alternate layers of pasta, steak sauce, and cheese mixture. Finish with a layer of sauce. Cover with mozzarella cheese.

Bake in a preheated 375 degree F oven for 50-60 minutes or until cheese is golden brown. Serve at once.

BASIC PASTA DOUGH

4 cups semolina flour
1/2 teaspoon salt
4 eggs
1 tablespoon oil
1/3 cup ice cold water

Sift the flour and salt together. Place into a mixing bowl. Slowly blend in the eggs one at a time. Add the oil and the water slowly until a smooth soft dough is formed.

Knead the dough for 15 minutes and allow to rest for an additional 15 minutes. Roll out the dough. Lightly dust with flour, fold in three, and
Roll out again. Repeat 6 to 8 times.

Now pass the dough through the pasta machine setting the rollers gradually down until you reach the desired thickness. The result should be a smooth sheet of dough ready to process as you require.

Pass through a pasta machine, or cut by hand to desired size. If processed by hand, simply roll the dough and cut into thin strips for noodles (fettuccini) or into wider strips for lasagna, cannelloni, ravioli, etc.

Makes 6 servings
Source: Simply Delicious Cooking 2 by Ron Kalenuik