ITALIAN SAUSAGE SAUCE:
Remove casings from the
Make Italian Tomato Sauce: Puree undrained tomatoes in blender.
wenty four depending on your ravioli cutter size - I get
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Prepare sauce (recipe follows) and keep warm.
Melt butter in large skillet over low heat.
Add Ricotta and stir until melted. Add cooked pasta, turning until well coated.
Sprinkle parsley and Parmesan or Romano cheese over top and toss gently.
Season with salt and pepper.
Transfer to platter.
Ladle some of Savory Italian Tomato Sauce over top and serve immediately.
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.
ll links are browned, add sauce, puree and whole tomatoes (cut
Brown pork chops; cut up with sausage.
Put in with spaghetti sauce and tomato sauce.
Cook in a large crock-pot on low all day or high for 4 or 5 hours.
Serve over desired spaghetti.
In a large skillet, brown pork chops on both sides.
Drain off fat.
Pour on jar of Ragu Italian cooking sauce.
Simmer, covered, for 45 minutes.
Trim pork chops.
Brown in oil on both sides; drain.
Pour 1 full jar Ragu Italian cooking sauce over chops.
Simmer for 1 hour.
Serves 6.
In a Dutch oven, sear roast on all sides in hot oil.
Pour jar of Ragu (or one of your choice, make sure it's Italian cooking sauce).
Simmer covered for 2 hours.
Make sure it doesn't cook dry, add more sauce or small amount of water.
But cook slow.
r until done.
Spoon Italian tomato sauce over cutlets; sprinkle with
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Saute mushrooms, bell pepper and onion in butter.
Add ground beef and brown. Drain.
Mash tomatoes and add along with ketchup, tomato paste and Italian tomato sauce. Also add basil, oregano, salt and pepper to taste.
Bring to a boil then simmer for 2 to 3 hours.
Stir occasionally.
ntil soft.
Add the Italian sausage; brown and crumble.
br>Spread 1/2 cup sauce into greased 13x9-inch baking
Bring 6 cups water to boil.
Add 1 tablespoon margarine or butter to prevent sticking.
Lower to slow boil.
Add ravioli. Slowly boil for 20 to 25 minutes or until desired tenderness. Drain.
Layer 1/2 of the ravioli on bottom of casserole dish. Cover ravioli with Ragu sauce (1/3 jar).
Evenly sprinkle 6 cheese over sauce (1/3 bag).
Layer remaining ravioli, sauce (1/3 jar) and the remaining package of 6 cheese sprinkled evenly.
Cover casserole dish and microwave on High for 5 minutes.
Serve.
e edges. Using a fluted ravioli cutter, cut out squares
/2 cup of pasta sauce in an ungreased 13x9x2\" baking
Spray large skillet with cooking spray; heat over medium-high heat. Add zucchini; cook 2 to 3 minutes or until tender, stirring occasionally.
Add ravioli, drained tomatoes and garlic powder; cook 3 to 5 minutes or until hot, stirring occasionally. Sprinkle with cheese, cover and cook 1 to 2 minutes or until cheese melts.
Cook's Tips: Picky eaters? You may make the recipe without the zucchini or use a vegetable your family likes. Shredded carrot or chopped bell peppers are two vegetables to consider.