Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
Combine Italian seasoning, garlic, salt, and pepper.
heat Ragu(R) Old World Style(R) Traditional Sauce, Italian seasoning, and crushed
dd it to mixture. Add Italian seasoning.
Beat the egg
pour both jars of Ragu Old World Style Marinara into a large
cup of RAGU(R) Old World Style(R) Traditional Sauce, bread
Heat a large, heavy pot over medium heat. Add the sausage, ground beef, and onion. Cook, stirring constantly, until the meat is completely browned.
Stir in the Ragu(R) Old World Style(R) Traditional Sauce, garlic, and Italian seasoning. Bring to a simmer. Season with salt and pepper, if desired. Reduce heat to low and simmer for 20 to 25 minutes, stirring occasionally.
Serve hot with your family's favorite pasta!
nd set aside. Add the Italian sausage and smoked sausage. Cook
tir in the Ragu(R) Old World Style(R) Traditional sauce, broken
Heat oil in a large skillet over medium-high heat. Cook sausages, turning to brown all sides, 4 to 5 minutes.
Place browned sausage in slow cooker. Add the peppers, onions, garlic, and Ragu(R) Old World Style(R) Traditional Pasta Sauce to the slow cooker; stir. Turn to low and cook for 6 to 8 hours.
Serve over slices of hearty fresh bread; garnish with fresh basil.
ticking together. Meanwhile, cook ground italian sausage in a large, deep
Cooking Directions.
In a large pot, add all ingredients together, turn on low heat, and simmer for two full days, turning off before you go to bed.
NEVER-NEVER Let the sauce boil !
Stir it often....
Its ok to let it simmer uncovered, it will get thicker this way. Stir it and trial taste as you go.
Enjoy ! Abodanza!
Try serving this sauce with fine spagetti , or taggetelli noodles.
I make and serve this with thin breaded veal or chicken.
Italian style cutlets.
Add together in 2-quart saucepan Ragu sauce, paste and puree. Cook on low heat.
Stir until paste blends in.
Add garlic powder, basil, pepper, sugar and oil.
Stir constantly until blended. Reduce heat to simmer for 3 hours.
Serve with grated Parmesan cheese.
ll meatball ingredients, adding enough Italian bread crumbs to allow the
Preheat oven to 375 degrees F (190 degrees C).
Combine chicken, bread crumbs, garlic, oregano, salt, egg and mozzarella together in a bowl. Mix well and roll into 12 (1 1/2-inch) meatballs.
Place meatballs in an oven-proof skillet. Bake until meatballs are cooked through, 20 to 25 minutes.
Heat Ragu(R) Old World Style(R) Pasta Sauce until warmed through. Toast the rolls.
To make a slider, spoon sauce on the bottom of a slider bun. Top with meatball and top of bun. Serve.
cup of Ragu(R) Old World Style(R) Traditional Sauce, and
cup of Ragu(R) Old World Style(R) Traditional Sauce over
chili seasoning, and Ragu(R) Old World Style(R) Traditional sauce. Stir
spoonful of Ragu(R) Old World Style(R) Traditional Sauce and
Preheat oven to 325 degrees F (165 degrees C).
Mix shredded zucchini with the Ragu(R) Old World Style(R) Traditional Sauce until coated. Add salt and pepper as desired. Portion into individual 1 1/2-cup Mason jars or small ramekins. Add 1/4 cup of the shredded cheese on top of each. Top with a basil leaf spritzed with olive oil, if desired.
Bake for 20-25 minutes or until cheese is lightly browned. Let cool until individual containers have cooled enough to handle. Serve!