After all my mother was Italian and it is a no no to use jar sauce. You can but the real italian resturants don't and is worth the extra effort to make your own!
This was fantastic. I made my own gravy (sauce) from scratch with olive oil,garlic, fresh basil,ground black pepper, little fresh oregano, fresh basil from the garden, 1/4 cup red wine (chianti) crushed tomatoes. locatelli cheese and tomatoe paste (I don't like jar sauce)then I followed all the instructions except I used half pound of semolina ziti and a half pound of whole wheat penne cooked ala dente (9 minutes). I also used 1 full pound of ricotta, plus sharp provolene, grated romano, locotelli and 1lb mozzarella and cooked 1 hour at 350. My sausauge was real italian with fennel. and on the top more 4 cheese and a lot of fresh basil fron the garden. Turned out fantastic! We always serve this with a mixture of olive oil, balsamic vinegar, oregano, fresh garlic & garlic powder. a little hot pepper, salt , fresh ground pepper and fresh tomatoes cut in quaters and fresh italian bread for dipping in the oil mixture. Served with red wine we like Chianti.
Was this review helpful?
4 users found this review helpful
After all my mother was Italian and it is a no no to use jar sauce. You can but the real...