Das is Das Amore

As I've mentioned, my sister's genealogy research has confirmed our Celtic and Germanic ancestry -- German, English, Welsh, Scot, Irish, Swedish, with a smattering of Swiss and French.

But my favorite ethnic cuisine, hands down, is Italian (ok, not hands down -- well-made Mexican gives it a run for its money. As do Northwest cuisine and Barbecue, both of which are American and thus no what I consider "ethnic"). And I must say, I'm quite good at it. I even suggested a while back to TFR that maybe I should try my hand at it as my business. She demurred. Until tonight, when I made lasagna.

I started with a green bell bepper, 3/4 of a sweet yellow onion, and a couple stalks of celery, all fine diced. I sweated them in some olive oil along with a butt ton (that's 1.35 metric assloads for my readers outside the US). That went ito a big pot along with 30 oz. of tomato sauce and 6 oz. of tomato paste. Then I browned 1 lb of hamburger and 12 oz. ground pork along with more garlic, dried parsley, oregano, basil, salt, pepper, paprika, and powdered chili. I added this to my sauce, as well as the wine I used to deglaze the skillet. I also added some balsamic vinegar, fresh basil and fresh oregano, as well as more salt and pepper. Once it was ready, I latered sauce, ricotta, pasta, sauce, ricotta, pasta, sauce, ricotta, pasta, sauce, ricotta, pasta, sauce, mozzarella, covered it with foil and baked for 35 minutes, then removed the foul, added a little more mozz., parmesan, and baked it for 10 more minutes, then hit it with the broiler for 3 more, then let it cool and added more parmesan.