Intercepting the Chef
Page 30
3 carrots, roughly chopped
2 stalks celery, roughly chopped
1/4 cup chopped fresh basil
1/2 cup chopped Italian flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 cups full-bodied red wine
2 (28-ounce) cans tomatoes
3 tablespoons heavy cream
RICOTTA MIXTURE
2 quarts full-fat ricotta cheese
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper
ADDITIONAL CHEESES
1 pound mozzarella cheese, shredded
3/4 cup grated Parmesan cheese
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles in boiling, salted water until just tender, about 8–10 minutes, stirring regularly. Drain the noodles and drizzle with olive oil to keep from sticking.
3. Coat a large skillet with olive oil and cook over medium high heat. Once the olive oil is hot, add the beef and sausage and brown until no longer pink. Season with salt and pepper.
4. In a food processor, combine the onion, garlic, carrots, celery, basil, parsley, and dried oregano. Process until pureed, then add to the pan with the ground meat and stir to combine. Add in the cinnamon, nutmeg, and flour. Once incorporated, add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream. Simmer the meat sauce for 15 minutes, then remove from the heat and set aside.
5. In a mixing bowl, combine the ricotta, Parmesan cheese, and eggs. Season with salt and pepper.
6. To assemble the lasagna, spread 1/2 cup of meat sauce in the bottom of a 9x13-inch baking dish. Arrange six lasagna noodles over meat sauce. Dollop one half of the ricotta mixture over the pasta, spreading to the edges with a spatula. Top with a third of the shredded mozzarella cheese. Spoon 11/2 cups meat sauce over mozzarella. Sprinkle with 1/4 cup grated Parmesan cheese. Repeat with the next layer of pasta, ricotta mixture, mozzarella cheese, meat sauce, and Parmesan cheese. Top last layer with the noodles, remaining meat sauce, shredded mozzarella, and Parmesan.
7. Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake an additional 30 minutes. Cool for 15 minutes before serving. Cut into 2-inch squares and serve.
ACKNOWLEDGMENTS
Thank you to my M&Ms—my editor, Marla Daniels, and my agent, Melissa Jeglinski—for being my cheerleaders, advocates, and sounding boards as I navigate this crazy publishing world. Thank you both for having faith in my books even when I don’t and for keeping me sane. None of this would be achievable without your guidance and professionalism. I am forever grateful to have you both in my corner.
To my publicist, Theresa Dooley, for spreading the word about my novels with such passion and dedication. And to the entire production team at Pocket Star and Simon & Schuster—cover design, copyediting, proofreading, and everything else in between—thank you for your enthusiasm. I couldn’t do any of this without you.
To my family, for your unwavering support. Thank you for always encouraging me to follow my dreams, no matter how outlandish.
To Amanda Alvarez, my constant champion, brainstorming guru, and critique partner, thank you for your advice and critical eye. I am so beyond blessed to call you a friend.
To my writing community superstars—Karma Brown, Melissa Bielawski, Amy Reichert, Bethany Chase, Amanda Arista, Suzanne Frank, Stefanie Hefner, Sara Rider, Ann Marie Walker—thank you for cheering me on when I so desperately need it and for encouraging me when I feel lost.
To Krista Giggy, thank you for your medical expertise and for answering my millions of text messages without murdering me, and to Courtney Geiger, thank you for your help with the locker room scene.
To Oliver Pancake and Rigby Peanut, my two favorite furballs, thanks for showering me with snuggles and puppy kisses while I wrote and edited this book.
And to David, my whole heart, you are the reason any of this is possible. I love you to the moon and back.
Want even more laugh-out-loud, contemporary romance from Rachel Goodman?
Don't miss this down-home, feel-good Southern romance! From Scratch explores one woman’s journey back home to Dallas, Texas, where her family and friends are cooking up a plan that doesn’t quite suit her tastes . . . But don't worry, there's always peach cobbler.
From Scratch
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With the help of some hard work, a little eye candy, and a whole lot of wine, Margaret Stokes just might find that life can be filled with good surprises. Download your copy now and uncork this delectable Texas Hill Country romance!
Sour Grapes
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ABOUT THE AUTHOR
Rachel Goodman is the critically acclaimed author of the Blue Plate series. She was raised in Colorado on Roald Dahl books and her mother’s award-worthy cooking. Now an engineering professor at her alma mater, Southern Methodist University in Dallas, Texas, she has not lost her passion for culinary discovery or a well-told story. A member of RWA, she continues to hone her craft through the Writer’s Path at SMU while seeking to create the perfect macaroni and cheese recipe.
FOR MORE ON THIS AUTHOR: Authors.SimonandSchuster.com/Rachel-Goodman
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Also by Rachel Goodman
The Blue Plate Series
From Scratch
Sour Grapes
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This book is a work of fiction. Any references to historical events, real people, or real places are used fictitiously. Other names, characters, places, and events are products of the author’s imagination, and any resemblance to actual events or places or persons, living or dead, is entirely coincidental.
Copyright © 2017 by Rachel Goodman
All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever. For information, address Pocket Books Subsidiary Rights Department, 1230 Avenue of the Americas, New York, NY 10020.
First Pocket Star Books ebook edition May 2017
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Interior design by Davina Mock-Maniscalco
Cover art and design by Damonza
ISBN 978-1-5011-5892-6
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