Italian Recipes By June Caffaro-Briggs
Bologenese Sauce:

2 cans of tomato puree

1 can tomato paste

1 can of water

2/3 cup of olive oil

2 Tablespoons of chopped garlic

1 pound of chopped beef

1 tablespoon dried basil

1 Tablespoon dried oregano

1 Tablespoon garlic powder

1 Teaspoon red pepper

salt and pepper to taste

Brown garlic in olive oil for a few minutes until golden in color. Add chopped beef and fully cook. Add 2 cans of puree, 1 can of paste, and fill empty can of puree with water. Bring sauce to a simmer, and then add seasonings. Simmer on low for about 2-3 hours and enjoy with your favorite pasta.


Baked Ziti:

Ingredients:

2 boxes of Ziti or Mostaccioli Pasta

Pot of Bologenese Sauce

4 Whole–Milk Ricotta Cheeses (15 oz)

1 pound of Whole-Milk Mozzarella Cheese block

1 egg

1 Tablespoon of minced garlic

½ cup parmesan cheese

1 Tablespoon dried parsley


Preparation:
Mix ricotta, egg, parsley and parmesan in bowl and put aside. Shred entire block of mozzarella cheese and put aside. Cook pasta to al dente (cooked so as to be firm but not hard). Completely cover pasta with sauce. In a 9" X 13" pan cover the bottom of the pan with a layer of sauce.

Assembly-first put a layer of pasta, then a half of ricotta mix, then 1/3 of mozzarella, then another layer of sauce. You repeat this once or twice more depending on the depth of the pan. On the top layer spread sauce over and remaining mozzarella cheese. Bake at 350° oven for 45 minutes covered with tin foil. Serve with extra sauce and parmesan on top. Enjoy!