Lasagna Napolitana Serving Size - 7 Prepared By - Lina & Mark Recipe Rating
			2 cans San Marzano tomatoes 2 cans (small) tomato paste ½ lb stewing beef 3 pieces Oxtail or Beef short ribs 1lb lean ground beef Handful of pine nuts Salt and pepper Cinnamon ½ cup Red Wine Olive Oil Lasagna Noodles
			Meat Sauce - Use a 9 Quart deep pot and line the bottom with olive oil. Add stewing beef and oxtail or short ribs. And sautéed until golden brown. Add tomato cans and cook at high heat for approx 15 mins Take the tomato paste and empty into tomato cans, scrap all tomato paste into the can and top up with water and stir together, do the same for both. Add the tomato paste and water mixture to pot. Coat the top of the pan with a thin layer of cinnamon; add salt & pepper and handful of pine nuts. Bring to a boil, stir and lower the heat to med-low. Let cook for 1 hour and add raw ground beef, break it up while adding to sauce. Cook for an additional 1-½ hours to 2 hours. Put it all together - Take a large pot and fill it with water. Put 1 tsp salt and splash of olive oil. Bring it to a boil. Cool lasagna noodles. Chose your pan and line with a layer of sauce and sprinkle Parmigianino Reggiano grated cheese. Take the noodles after rinsed in cold water and add one layer. Line the layer with sauce until covered. Sprinkle a thin layer of grated mozzarella cheese. Sprinkle a thin layer of grated Parmigianino Reggiano cheese. Repeat the process. Make sure the last layer is at least one inch before the top of the pan. Lasagna will expand when cooked in the oven. Cheese is used to one’s preference. Preheat oven to 375 F and cook for 20 minutes or until top layer of mozzarella is melted.