Pour 14 oz. RAGU(R) Old World Style(R) Traditional Sauce over
cup of RAGU(R) Old World Style(R) Traditional Sauce, bread
pour both jars of Ragu Old World Style Marinara into a large
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
eparate saucepan, heat Ragu(R) Old World Style(R) Traditional Sauce, Italian
tir in the Ragu(R) Old World Style(R) Traditional sauce, broken
chili seasoning, and Ragu(R) Old World Style(R) Traditional sauce. Stir
spoonful of Ragu(R) Old World Style(R) Traditional Sauce and
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.
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!
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!
tock, bay leaves, and Ragu Old World Style Marinara sauce. Bring to
drain and then add warm Old World Ragu Sauce to the pasta
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.
Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
Add the water to the chicken, season to taste and cook slowly for several hours.
An hour or so before serving time, make soup balls as follows:
Soak bread in warm milk. Bread should be moist, but not soggy.
If using, fry onion and bacon in butter until onion is tender (If not using skip to step 7).
Stir onion and bacon into moist bread.
Add parsley flakes, eggs, salt and pepper to bread.
Stir to combine all ingredients.
Shape into large ...
Cook until it thickens.
Take off stove and add 1 cup mayonnaise.
For potato, macaroni and slaw.
Preheat oven to 375.
In large saucepan over medium heat, melt lard, sugar and honey together. Set aside to cool.
Whip eggs thoroughly. Slowly add ginger and vanilla.
Mix in cooled honey mix slowly to temper the eggs.
Slowly add in baking soda and flour mixing thoroughly.
Place by spoonfuls on cookie sheet.
Bake for about 10-12 minutes or until golden brown.
n the refrigerator.
Some recipes call for the dough to