Tag: meat

Classic lasagna with meat sauce quick version – Gordon Ramsay’s version

Classic lasagna with meat sauce quick version

There classic lasagna with meat sauce in a quick version is the facilitated variant of the delicious lasagna, the Italian dish par excellence known all over the world and loved by everyone.

There lasagna it is a first course composed of several layers of puff pastry which is then seasoned with meat sauce sauce, plenty of parmesan, béchamel or mozzarella according to taste.

The best lasagna they are certainly the homemade ones with all the traditional steps as our grandmothers did: the hand-rolled pasta, the meat sauce that boiled for hours and the homemade béchamel.

When we have time (and desire!), We can certainly use a longer procedure. Unfortunately, modern life is increasingly frenetic and fast, so sometimes it becomes difficult even to think of preparing a dish that requires too many steps.

No fear! Today we treat ourselves to a succulent lasagna with meat sauce to make the whole family happy, but in an easy and above all fast version.

This quick and easy version is also excellent for those who are not really a master chef in the kitchen, but want to bring a tasty and tasty dish to the table.

Know that you can speed up the process a lot a good lasagna using some crafty ingredients that you can easily find on the market:

– the thin sheet without pre-cooking

– jars of ready ragù or a quick ragù made by you

-a pack of béchamel ready

Assembling the lasagna will now be child's play!

Let's see immediately how to prepare it.

Meat rolls (pan-fried or baked) Quick basic recipe and variations! – Gordon Ramsay’s version

Meat rolls

The Meat rolls I'm a classic second course exquisite! Made with slices of veal , first stuffed with baked ham And cheese, then rolled up And closed in rolls; in the end cooked in a pan with oil, water and aromas, where they become tender, juicy, racy! A unique goodness ready on the table in a few minutes!

Meat rolls

Like any traditional recipe they exist different versions, the one I give you today is there Basic recipe of the meat rolls with all Tricks And Advice illustrated step by step to get a perfect result; in terms of taste tasty, very soft consistency, not dry and not stringy e ease of execution!

It is in fact one super fast preparation! I recommend slices thin and tender first cut, I prefer to veal, but you can also choose beef. The secret for an excellent result it is to obtain gods rectangles of meat to stuff, pack up, wrap around And close with toothpicks! In this way the filling does not come out! And you will get some Meat rolls stuffed intact and pulpy! In this case I have chosen to prepare some meat rolls in a pan, a very fast and delicious solution! But nothing prevents you from making tasty ones baked meat rolls, following the method that find out about the procedure!

From this basic version, you can realize numerous variations with filling of your choice: as an example spinach and cheese, sliced, bacon, mozzarella and raw ham! stuffed with baked aubergines, or sautéed mushrooms e smoked cheese! in conclusion to you the choice! The result will always be fantastic!

Ideal among second courses newspapers And quick such as Carne alla pizzaiola and Saltimbocca alla romana for both lunch that for dinner. Also kids love them and you can prepare well in advance, even the day before!

Discover also:

Chicken rolls (the tasty version with thin slices of chicken and bacon and provolone!)

Meat rolls recipe


Preparation Cooking Total
10 minutes 5 minutes 15 minutes


Quantity for 6 pieces

  • 6 slices of veal (thin from the first cut)
  • 6 slices of cooked ham
  • 50 – 60 grams of stringy or scamorza cheese
  • bay leaves or aromas of your choice
  • extra virgin olive oil
  • salt
  • pepper (optional)


How to make stuffed meat rolls

First of all, roll out the slices and place 1 slice of filling and pieces of cheese in the center. Then overlap the sides towards the center forming a rectangle:

how to make meat rolls

Finally roll up and seal with 1 toothpick:

how to roll perfect meat rolls

Then add the rolls to the pan with 1 tablespoon of extra virgin olive oil, 2 tablespoons of water and bay leaves.

cook meat rolls in a pan

Cover with a lid and cook over low heat, turning and swirling without opening for 3 minutes.

Then lift the lid, assess the situation, add salt, pepper, 1 tablespoon of water, turn and cover. Cook for another 2 – 3 minutes.

Yours are ready Meat rolls :

Meat rolls

Baked meat rolls:

Put the rolls in a sheet of baking paper with 1 tablespoon of oil, 2 of water, bay leaf, salt and pepper, close like a foil and bake in a static oven at 180 ° for about 15 – 18 minutes!

You can keep both cooked and warm at the moment, both raw in the fridge for 3 days, and in the freezer.


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How to make an excellent meat broth – Gordon Ramsay’s version

How to make an excellent meat broth

How to prepare an excellent meat broth? It is very simple to prepare a good broth: you must first choose excellent meat, possibly lean, add a bone that gives it a lot of flavor and let it boil for a long time.

You will thus obtain an excellent nourishing and invigorating broth, ready to be enjoyed with tortellini, tagliolini, passatelli or simple egg pasta. And the whole family will be satisfied.

Meat broth is one of those traditional dishes that tastes of home, of warmth, of good food, of love. The scent of the broth that floods the house is one of those memories of our childhood that immediately makes us feel good and makes us hungry. Moreover, the broth is almost ua magical medicine, a tonic that is appreciated even when one is unwell.

Tricks for obtaining a good meat broth

As we said before, to obtain a good meat broth you must obviously start from the raw material: choose it of quality, perhaps from organic and possibly lean farms.

Usually used beef steak, shoulder pulp, brisket and mixed bones of beef and veal, which give a lot of flavor.

To make the mixed broth you can also use pieces of the chicken or hen, well cleaned. Although this is a little oilier due to the skin.

For example for the broth for Christmas dinner, tradition has it that it is made with mixed beef and meat capon. The capon is a male chicken, which has been castrated before reaching sexual maturity to achieve greater weight and soften the meat.

Procedure for making a good broth

The meat is first rinsed and cleaned of any bones and covered with cold water. It is then left to cook for about 2 hours over medium heat and another 40 minutes over low heat. The broth should reduce by about half. During cooking, the water is flavored and enriched with nutrients.

The secret to get good broth is to start with cold water, that is, the meat is put in a pot together with celery, carrots, an onion stick with cloves, 1 bay leaf and salt, in doing so the meat is exploited well, because it will release all the proteins and nutrients to the broth.

Once ready, the broth is filtered with a colander or with a very clean cotton cloth or with gauze, the first method consists in filtering the broth several times through a kitchen stamina or muslin (cotton fabric with a very fine texture).

The other method for degreasing the broth is to put the broth in the fridge overnight, so that the following day the fat on the surface solidifies, and then easily removed with a skimmer.

To make it clear, filter it again with a simple strainer.

Let's see the ingredients immediately.

How to make an excellent meat broth

How to make an excellent meat broth

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