The above picture is of chanterelle mushrooms. I use about 1/2 a pound in this recipe. 1/2 a pound runs me about $7.50 or so...it depends on where I find them because they are totally a seasonal item and only available fresh for a limited amount of time here in western Washington state. If you've never eaten a chanterelle...well...come visit me and let me introduce you to these little culinary wonders.
Semi-Homemade Every Five Year Lasagne Meat Sauce
1 pound lean ground beef
1 pound mild Italian sausage
1.5 pounds ground pork
78 ounces of your favorite marinara sauce (store bought, homemade...doesn't matter...use what you like)
5 cloves garlic, minced
2 medium onions, minced
2 green peppers, diced small
1 pound sliced crimini mushrooms
1/2 pound roughly chopped chanterelle mushrooms
4.5 ounces sliced black olives
1 cup red wine (I used Shiraz, but Merlot or Cabernet Sauvignon or a Cab-Merlot would work...just use what you have on hand)
3 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
Sea salt and coarsely ground black pepper, to taste
2 teaspoons hot sauce (I use a Louisiana style)
1 bunch flat-leaf parsley, roughly chopped
1/4 cup julienned fresh basil
Brown the meats. Put everything but the parsley and basil into a crockpot, turn to low heat and let it go for about 12-14 hours. During the last hour of cooking time, add parsley and basil.
ed off parmigiano-reggiano (the real stuff, baby) over the top of that and then I added a dozen slices of pepperoni over the cheese.