Wednesday, January 2, 2013


It looks long and complicated but it's not really, and it's sooo worth it.

2.5-3 lbs ground beef (80-20)
3 hot Italian sausage
3 sweet Italian sausage
1/4 - 1/2 c. bread crumbs
1/2-1 t. each
 -Italian seasoning
 -garlic salt
1/4 c. grated parm
1 egg

1.) Cut sausage into 1-inch pieces, brown over medium to high heat.
2.) Mix all other ingredients, add a little water if it seems dry, shape into 2-inch balls, bake at 325 for 15-20 minutes

3 cloves garlic (chopped)
olive oil
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 28 oz can tomato sauce
1 t. each:
 -Italian seasoning
 -garlic salt

1.) Coat bottom of large pot with oil, brown garlic over medium heat.
2.) Add rest of ingredients, including browned sausage and meatballs, simmer for several hours over med-low heat.

2 lbs Ricotta cheese
1 egg
1/4 - 1/2 c. grated parm
no boil noodles
3 16-oz. bags mozzarella cheese
above sauce

1.) Mix Ricotta, egg, parm
2.) Add a thin layer of sauce to the bottom of a 9 x 13" pan.
3.) Add a layer of no boil noodles.
4.) Add a layer of ricotta cheese.
5.) Fish out of sauce pot meatballs and sausage, cut up meatballs, add a layer, plus some sauce.
6.) Add a layer of moz.
7.) Repeat until your reach the top, end with moz, sauce, parm.

Bake at 350 for 40-45 minutes

The recipe for the sauce is twice what it needs so you can freeze half of it and not have to go through that (long) step the next time you wanna make this fabulous dish.

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