Filet Diane with Demi Glaze Sauce
Yum, yum, yum is all we can say. Pour a big glass of our Blend 24 or Georges III Cabernet and enjoy while cooking!
2 ½ pounds beef round tip steak or 2 ½ pounds chuck steak chopped
4 pieces chopped bacon
¼ cup extra virgin olive oil
2 large leeks chopped
2 carrots sliced
5 cloves of sliced garlic or a tablespoon of garlic powder
1 six ounce can tomato paste
1 cup whole milk
1 cup red wine
2 teaspoons chopped oregano
Salt and pepper
1 pound dried lasagna noodles
1 cup parmesan cheese
Ricotta cheese (recipe below)
Bechamel (recipe below)
In four different batches put the bacon and beef into a food processor, chop until meats resemble hamburger. In a large frying pan or a heavy bottomed pot heat the olive oil over medium heat. Add the leeks, carrots and garlic and cook for five minutes. Add the ground meat and over high heat brown the meat stirring often with a wooden spoon. Add the tomato paste, milk, wine and bring to a boil, reduce to a mild simmer and cook for approx. 1 hour. Season with salt and pepper and add oregano.
Boil noodles to the package directions.
Assembly: In a 10-by-20 inch pan ladle a layer of meat sauce at the bottom, layer pasta on top with ricotta(recipe to follow), a layer of bechemel (recipe to follow), another layer of ragu, more ricotta top with pasta. Repeat until all ingredients are used up making sure you end with pasta topped with the bechamel, ricotta and parmesan. In a preheated 375 degree oven bake for 45 minutes.
Homemade Ricotta cheese
It is extremely simple and worth it.
½ gallon whole milk
1 ½ cups heavy cream
Scant (less than) 1/3 cup of white wine vinegar
Rinse the inside of the pot that you intend to use (this helps prevent the milk from scorching). Place over medium heat and allow milk to heat up slowly, stirring occasionally. Soon you will see tiny bubbles begin to appear on the milk. You want it to reach 180-185 degrees. Check temperature with your thermometer. When it reaches the correct temperature, take the pot off the burner, add the vinegar and stir gently until curds form. Cover for two hours with a dry dish towel. When the ricotta has rested for 2 hours or more, take a piece of cheese cloth and put it over a colander, place colander over large bowl. With a large slotted spoon scoop the curds into cheese cloth and let the whey (liquids) drip into the bowl. Shake colander to get most of the liquid out. You should have about two cups of Ricotta
5 tablespoons butter
2 tablespoons olive oil
½ cup white flour
3 cups warmed milk(put in measuring cup and microwave for 45 seconds)
2 teaspoons salt
½ teaspoon nutmeg
In a large saucepan melt butter into olive oil over medium heat, add flour and whish until flour becomes slightly browned(not burnt). Add warm milk about a cup of time whisking constantly to a boil. Cook until thickened about 8 minutes. Remove from heat and add salt and nutmeg