IN­DUL­GENT LASAGNE

PREP + COOK TIME 2 HOURS SERVES 6

The Australian Women’s Weekly Food Magazine - - Front Page -

1 ta­ble­spoon olive oil

1 small brown onion (80g),

chopped finely

2 cloves gar­lic, crushed

1 cured chorizo sausage (170g),

chopped finely

350g pork mince

350g veal mince

½ cup (125ml) marsala

½ cup (125ml) chicken stock

6 large sheets dried lasagne (250g) ¾ cup (60g) finely grated parme­san 12 fresh sage leaves, torn fresh sage leaves, torn, ex­tra, to serve

MUSH­ROOM MIX­TURE

20g dried porcini mush­rooms

½ cup (125ml) boil­ing wa­ter

15g but­ter

1 small brown onion (80g),

chopped finely

1 clove gar­lic, crushed

185g but­ton mush­rooms, sliced thinly 1 ta­ble­spoon coarsely shred­ded

fresh sage

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