I've made this several times with excellent results every time. I do a little altering to satisfy my family. I don't use sausage and only use 80% ground beef. While preparing the sauce, I use diced tomatoes, not crushed. I also skip the canned sauce and water. Canned sauce tends to have an acidic flavor and this recipe works with out it. I double up on the garlic too. Do not saute' the garlic with the beef. It can become bitter if it's overcooked. I ad the garlic after the beef has been browned. I buy the 16 oz blocks of mozzarella and freeze them overnight. Before adding it the next day,let it thaw for an hour then shred it, not slice it. Use fresh Parmesan and shred manually for a nice strong flavor. Oven temperatures vary so I have to put the temp up to 400 during the last 5 minutes so the cheese is nice and brown on top. We also let it sit for 20 minutes before serving so it's easier to serve & it's still very hot.
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I've made this several times with excellent results every time. I do a little altering to...