Teriyaki Sauce KETO (Maya)

This is a great staple recipe for so many dishes.  Teriyaki Sauce is amazing but full of corn syrups and added sugars.  Make your own, it's so easy!

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SERVINGS: 8 (1 Tbsp/serving, Makes 1/2 Cup

Ingredients :

• 1/2 cup Coconut aminos (or low sodium soy sauce)
• 1/4 cup Honey
• 1 tbsp Apple cider vinegar
• 1/4 tsp Blackstrap molasses
• 1/2 tsp Garlic powder
• 1/2 tsp Ground ginger
• 1/2 tsp Sesame oil (optional)

Ingredients and Substitutions :

Here I explain the best ingredients for this easy teriyaki sauce recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Aminos Or Soy Sauce – I use coconut aminos to make a healthy teriyaki sauce, but you could also use low sodium soy sauce (if you tolerate soy), tamari, or another soy sauce substitute.
• Honey – Regular conventional honey makes a great natural sweetener for teriyaki sauce, or use sugar-free honey to make sugar-free teriyaki sauce.
• Apple Cider Vinegar – White wine or rice vinegar will give the sauce a lighter taste. You can also use white distilled vinegar, but this will give a more aggressive flavor.
• Blackstrap Molasses – I prefer molasses for a deep flavor without a lot of added sugar. Brown sugar will provide similar results, but you’ll need more, the flavor will be less potent, and the sauce will be sweeter.
• Garlic & Ginger – A combination of garlic powder and ground ginger create a rich and complex flavor profile. If you prefer, you can substitute 4 cloves of minced fresh garlic and 1-2 tablespoons of minced fresh ginger.
• Sesame Oil – Although optional, I recommend adding this at the end for flavor. It adds depth and complexity, and also helps bring out the sweetness of the other ingredients.

Instructions :

• In a small saucepan, whisk together coconut aminos, honey, apple cider vinegar, molasses, garlic powder, and ground ginger

• Bring the sauce to a gentle boil, then reduce heat and simmer for 8-10 minutes if you’ll be serving at room temperature, or 15-20 minutes if you’ll be serving it warm. The sauce will thicken as it cools, so if you cook it for less time, it will reach the right consistency once cooled, or if you cook for more time, it will be the right thickness almost right away but will harden when cooled.

• Remove from heat. Whisk in the sesame oil, if using.

Pro - Tips :

• TIP: This quick teriyaki sauce thickens as it cools, so remove from heat when it’s a bit thinner than you want.

• If you cook it for less time, it will reach the right consistency once cooled, or if you cook for more time, it will be the right thickness almost right away but will harden when cooled. You can thin out with cold water if needed.

Why You'll this Recipe :

• This Salmon Bowl Recipe Is Sweet, Sticky Bliss

• Moist, flaky bites of salmon – Most salmon bowls I’ve seen either use raw fish (more like a poke bowl) or just overcook the salmon completely. This recipe leaves your fish incredibly moist and flaky, neither raw nor dry. And it’s a nice change of pace from the chicken bowls and beef bowls I usually make.

Easy to make – You can have this dish on the table in just half and hour, using simple grocery store staples.

Source: Wholesome Yum (Maya)

Mexican Salsa - Year Round KETO* ❤️

 

This salsa is so good and and with the addition of green pepper, it makes it extra fresh. It’s vibrant and fresh, sweet with an optional kick of heat by leaving in the jalapeno seeds. The salsa recipe utilizes fresh purple onion, cilantro, garlic, green bell pepper and jalapenos. The tomatoes for this recipe are canned stewed tomatoes. You would never know they aren’t fresh. By using stewed tomatoes you can make this year round and it will always come out perfect.

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SERVINGS: 8

Ingredients :

• 2 14.5 oz cans stewed tomatoes
• 1/4 large purple onion roughly chopped
• 2 jalapenos with or without seeds, roughly chopped
• 1 small bunch of cilantro leaves, stems removed (or 1/2 of a large bunch)
• 1 large clove of garlic
• 1/2 green bell pepper roughly chopped
• 1/2 tsp sugar (optional)
• 1 tsp kosher salt

Instructions :

• Drain the tomatoes but keep the juice.
• Add roughly chopped onion, green bell pepper, jalapenos, garlic, cilantro, sugar, salt and tomato juice to a food processor.
• Pulse the food processor 7 times.
• Add the stewed tomatoes and pulse 15+ times until you get the consistency you want.
• Serve immediately or store covered in the refrigerator.

Notes :

• The easiest way to prepare this salsa is to place all the roughly chopped vegetables in a food processor. By pulsing the food processor you can quickly chop all the vegetables and control the consistency. The more you process the less chunky it becomes. I recommend adding all the raw vegetables: the green bell pepper, garlic, onion, cilantro and jalapenos along with the juice from the canned tomatoes to the food processor first and pulsing several times to break them down before adding the tomatoes. Because the tomatoes are canned they break apart in just a few pulses.
• This homemade salsa recipe can easily be doubled if you are feeding a crowd. Just be sure to warm tortilla chips in the microwave or oven before serving. The warm chips give restaurant vibes and take everything over the top. If you need a good guacamole to go with this salsa, this recipe is award winning! And it calls for salsa to be added to it. Perfect!

Source: Cooklikelauren.com

Hot Fudge Sauce KETO (Carolyn)

This luscious Keto Chocolate Sauce is smooth and creamy and full of rich, fudgy flavor. Drizzle it over your favorite keto ice cream for an amazing dessert experience! 

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Servings: 10 (2 Tablespoons)

Ingredients :

• ½ cup heavy whipping cream
• ¼ cup water
• ½ cup allulose sweetener
• 2 tablespoon butter
• 3 ounces unsweetened chocolate finely chopped
• 1 teaspoon vanilla extract
• ½ teaspoon espresso powder optional
• Pinch of salt

Instructions :

• Whisk the cream and water together in a measuring cup. Pour into a medium saucepan over medium heat. Add the sweetener and butter.

• Bring to a simmer, whisking until the sweetener dissolves. Cook 5 minutes, whisking frequently. Do not let it boil.

• Remove from heat and add the chopped chocolate and let sit 3 minutes, to melt. Add the vanilla extract, espresso powder, and salt and whisk until smooth.

• Drizzle over your favorite low carb ice cream or use as chocolate fondue. It can also be used to glaze cakes or donuts.

Tips :

• As mentioned above, the sweetener you use makes all the difference. Allulose keeps this keto chocolate sauce softer and it won’t recrystallize. You can use other sweeteners but the consistency won’t be quite the same.

• I prefer unsweetened chocolate for recipes like this, so I can control the sweetness and the consistency. Many sugar-free chocolate brands contain erythritol, and that will change the outcome.

• I often add espresso powder to chocolate recipes to deepen and enhance the chocolate flavor. It does not make the recipes taste like coffee or mocha in small quantities, but it does bring out the best notes of the chocolate.

• Different brands of unsweetened chocolate can affect how thick the sauce is. If you find your sauce not thickening up as it cools, whisk in a little cocoa powder (1 to 2 teaspoons). Alternatively, if it’s too thick, return to low heat and whisk in some cream. Different brands of unsweetened chocolate can.

Notes :

• Tip: If you find your sauce not thickening up as it cools, whisk in a little cocoa powder (1 to 2 teaspoons). Alternatively, if it’s too thick, return to low heat and whisk in some cream. 

• Storage Information: Store this sugar-free chocolate sauce in an airtight container and refrigerate for up to a week. It It will firm up and become more like soft fudge in the fridge. To use, gently warm until melty. 

 

Nutrition :

Amount Per Serving (2 tbsp)

Calories 144 Calories 

Carbohydrates 3.9g

Protein 1.9g

Hollandaise Sauce - Easy Blender KETO (Maya & Nikki)

This is the easiest way to make Hollandaise.  I absolutely love this sauce on Eggs Benedict, over asparagus, broccoli, potatoes and this recipe for Eggs Benedict Breakfast Casserole.  Oh heck, I'd eat it on just about anything!

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Servings: 8 (2 tablespoons each)

Ingredients :

• 8 tbsp Unsalted butter (1 stick; or ghee also works)
• 4 large Egg yolks (at room temperature)
• 1 tbsp FRESH Lemon juice or more if you like it tangy
• 1/2 tsp Sea salt (to taste)
• Dash of Cayenne Pepper (optional)

Instructions :

• Cut the butter into tablespoon-size chunks and place into a glass measuring cup with a spout. Microwave for about 30-45 seconds, just until melted. (Alternatively, melt over medium-low heat in a small saucepan on the stove.)

• Meanwhile, combine the egg yolks and lemon juice in a blender. Blend at high speed for 10 seconds.

• Remove the center cap of the blender (the one that allows adding something while the blender is running) and slowly pour in the melted butter in a thin stream, with the blender continuing to run on high.

• Season with sea salt and cayenne pepper to taste. If the sauce is too thick, blend in a few drops of warm water as needed to thin it out.

Ingredient Notes :

• Butter – I prefer to use unsalted butter, so that I can control the salt separately. You can also use ghee, though the flavor will be different.
• Egg Yolks – This hollandaise recipe uses raw yolks, so be sure to use pasteurized eggs. They’ll need to be at room temperature to emulsify properly in the sauce. (See quick note below).
• Lemon Juice – Adds a fresh, tangy zing to the sauce, and if you don’t have it on hand, you can substitute it with white wine vinegar or lime juice for a similar acidic touch. But PLEASE use FRESH lemons.  It makes all the difference in the world!
• Sea Salt – I prefer to use sea salt, but kosher salt works just fine. You can also add a pinch of cayenne pepper or white pepper for a little kick.
• Cayenne Pepper - optional but I highly recommend.  There's something about the little kick that it provides.  You can always use black pepper too. 

Tips and Tricks : 

Hollandaise can split if it gets too hot or too cold, and sometimes it’s not the thickness you want at first. Here are some tips for fixing these issues:

• How to thicken – If your blender hollandaise sauce is too thin, you can add more melted butter while blending until it reaches the desired consistency.
• If it splits after heating – Sometimes adding a splash of cold water can help.
• If it breaks after cooling – Rescue the split hollandaise by whisking in some hot water.
• Prepare fresh for best results – Separation happens with either cooling or overheating, so it’s best to prepare this sauce right before you want to enjoy it. It takes just a few minutes, so make it last when the rest of your meal is ready.

Quick Tip :

• There’s a quick shortcut to bring your eggs to room temperature!
• If you forget to set them out ahead of time, simply place them in a bowl of warm water for a few minutes. Once they reach room temp, you can remove them and separate the yolks from the whites.

Storage :

• Store: Hollandaise is really best fresh, and most recommendations are to throw it out after an hour, as it’s made with raw egg yolks. If you want to save it for later, it’s best to use clarified butter (ghee) instead of regular butter. This will help with separation. That being said, I’ve successfully been able to store blender hollandaise made with regular butter in the fridge for a couple of days. Let it sit on the counter to come to room temperature before serving.
• Keep warm: I don’t recommend reheating hollandaise, as it will almost certainly separate. However, you can keep it warm in a stainless steel bowl or thermos. My favorite method is to pour hot water into the vessel, then empty it and dry. Now you can pour in freshly made hollandaise sauce and it will stay warm without separating.
• Freeze: Results are mixed on this. Sometimes it comes out okay, and sometimes it separates. If you want to chance it, freeze the sauce for up to 1 month and thaw at room temperature. If it separates, blend until emulsified again, or you can try the tips above.

Nutrition :

Calories 128 | Fat 13.6g | Protein 1.5g  | Net Carbs 0.3g

Make-Ahead Cranberry Sauce with Apples (Ina) *

 

I really never got into cranberries when I was younger.  Now, I absolutely adore them.  I like this variation since it incorporates a Granny Smith apple.  The tarter the apple, the more pectin it contains.  Pectin is what thickens the cranberry sauce naturally.  The citrus and cinnamon stick adds so much by cutting through all of the sweetness.  I like adding some brandy to mine for a little depth of flavor but it's totally not necessary.

With love and full tummies ~ Mama Bear 

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Makes 2 1/2 Cups

Ingredients :

• One 12-ounce bag of fresh cranberries, cleaned (use 1 T of baking soda and water in a bowl.  Swish around the cranberries and rinse).
• 1 3/4 cups sugar
• 1 Granny Smith apple, peeled, cored and chopped into small pieces
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon
• Optional:  3/4 cup raisins (brown or golden)
• Optional:  3/4 cup chopped walnuts or pecans
• Optional:  2 Tbsp brandy
• Optional:  1 cinnamon stick

Instructions :

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. 
• Add the cinnamon stick, apple, zests, and juices and cook for 15 more minutes. 
• Remove from the heat. Take out the cinnamon stick. Add the brandy, walnuts and raisins and stir. 
• Let cool, and serve chilled.

My Notes :

• Often times, I buy bags of cranberries, before they are sold out, and put them in my freezer for holidays and baking yummy treats.  Just take them out, thaw and use.
• I already mentioned that brandy is optional but recommended.  You could always use a dash of brandy extract too.
• The addition of the walnuts and raisins are what makes this ordinary side extraordinary.  However, I would strongly suggest making one without for those with allergies or just love the traditional cranberry sauce.

Source:  Adapted recipe from Ina Garten

KEEPER Make-Ahead Roast Turkey and Make-Ahead Turkey Gravy with Onions & Sage ( Nikki/Ina) ❤️

 

This is the BEST gravy I have ever made.  Says me and everyone else at Thanksgiving in 2024.  The sage and red onions made it so-dang-delicious.  I adore Ina Garten's recipes (who doesn't?) This amazing turkey and gravy recipe you will use year after year. I know I will.

With love and full tummies ~ Mama Bear  ❤️ 

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Turkey Ingredients :

• Kosher salt and freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• Grated zest of 1 lemon
• 1 (12- to 14-pound) fresh turkey
• 1 large yellow onion, unpeeled and cut in eighths
• 1 lemon, quartered
• 8 sprigs fresh thyme
• 4 tablespoons (½ stick) unsalted butter, melted
• Make-Ahead Turkey Gravy with Onions & Sage (see recipe)

Turkey Instructions :

Two or three days before you plan to roast the turkey:

• Combine 3 tablespoons of salt, the minced thyme, and lemon zest. Wash the turkey inside and out, drain it well, and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.

Turkey Day:

• Preheat the oven to 325 degrees. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. With kitchen string, tie the legs together and the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.

• Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165 degrees (put the thermometer in sideways) on an instant-read thermometer. Remove from the oven and place the turkey on a platter. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees. Remove the dark meat to the platter with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.

• Pour a ¼-inch layer of the gravy into a large (12 × 16-inch), ovenproof serving platter (make sure it’s ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.Kosher salt and freshly ground black pepper.

Turkey Gravy with Onions and Sage Ingredients :

(Makes 4 Cups)

• 6 tablespoons (¾ stick) unsalted butter
• 1 large red onion, halved and sliced ¼ inch thick
• 4 large garlic cloves, peeled and halved
• 6 tablespoons all-purpose flour
• 4 cups good chicken stock, preferably homemade
• 2 tablespoons Cognac or brandy
• 10 large fresh sage leaves
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine, such as Pinot Grigio

Turkey Gravy with Onions and Sage Instructions :

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. 

• Sprinkle on the flour and cook, stirring constantly, for 1 ½ minutes. 

• Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. 

• Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.

• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

Source: Modified by me from Ina Garten

Mama Bear's Meatballs and Sauce (Me)

So...I ran across Antoinette's old Italian recipe posted on my blog, but I had to tweak it a bit.  No Surprise. However, I did learn that these meatballs were the best I have ever made.  Antoinette's secret, by not browning or baking them, was the golden ticket.  I will never do that again. I promise you, you will never change this recipe and will use it forever.   

With love and full tummies ~ Mama Bear 

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Sunday Tomato Sauce Ingredients :

• 2 cans 28 oz of San Marzano crushed tomatoes (best quality) OR use whole San Marzano Tomatoes and squish them with your hands or use a potato masher.  The potato masher will control the bursting of the tomatoes and is less likely to make a mess.
• 1 can of 28 oz tomato puree
• 1 can of 6 oz tomato paste
• 12 leaves of fresh basil torn (they bruise easily so best if torn)
• 3 T Italian seasoning
• 1 T parsley flakes
• 1 cup of dry red wine (optional but adds a depth of flavor)
• 4 tbsp of extra virgin olive oil
• 1 medium size onion, finely chopped (if you don't like onion, use 1 T onion powder)
• 4 cloves of fresh garlic finely chopped
• Salt and pepper to taste
• Optional:
• 1 T red pepper flakes if you like some heat

OR you can use 4 jars of your favorite marinara sauce.  I prefer to use one that doesn't have sugar in the ingredients.  

Sunday Sauce Instructions :

• Sauté onions in a large pot of EVOO until tender.  Add the minced garlic, red pepper flakes, tomato paste and salt/pepper to taste.  Cook for about 2 minutes, constantly stirring.
• Add all the rest of the ingredients to the pot and then simmer on low for one hour in a covered pot.
• Note: you can transfer to a crock pot now and then add the meatballs. 

These are my pictures of the meatballs, could I get any closer shots?

Meatball Ingredients :

• 2.5 lbs of ground beef 
• 1 cup of seasoned Panko Italian breadcrumbs or plain but add 2 T Italian Seasoning OR use GF Panko
• 1/2 cup of fresh parsley, finely chopped OR 1/3 cup dried parsley
• 1/2 cup of grated Pecorino Romano/Parmesan cheese 
• Salt and pepper to taste
• 3 cloves of garlic, finely chopped
• 1/4 cup of onion powder OR 1 small onion minced finely
• 2 tbsp of garlic powder
• 2 eggs, beaten
• 1/4 2% cup milk or heavy cream

Meatball Instructions :

• In a large bowl — add 2 eggs, lightly beaten.
• Add all ingredients above (except meat), mix and combine. 
• Add ground beef.  Do not over mix.  I turn the mixture over and over and poke holes in with my fingers to blend in the spices/Panko/Parmesan cheese into the ground beef. It's kind of therapeutic.  
• Wet the palm of your hands with warm water using a small bowl. This process will keep the meatballs moist. 
• Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. I make them bigger than a golf ball so more likely 20 meatballs. I roll them all at once...because I am on a roll (get it?). Moving on....
• Place the meatballs into the sauce as it simmers and cook for 60-90 minutes in a partially covered pot. Make sure that the sauce isn't boiling.  I like to put it on low and let it get yummy in time.

My Notes :

• If you choose to take a short cut and use jarred marinara, just add the sauce and skip the Sunday Sauce recipe above.  I would heat up the sauce first though before adding the raw meatballs.
• Once you add the meatballs into the crock pot with the heated sauce, put it on low for 3 hours.  
• Be careful to not stir them too much, or at all, to keep their shape.  This is why I like putting them into a crock pot. 
• These meatballs can be frozen too.  Make sure you place them on a baking sheet lined with parchment paper in a single row, not touching one another and freeze them solid.  Once they are frozen, remove them from parchment paper and place them into zip lock bags.  They will be good for a couple of months. 
• You can use these meatballs for Swedish Meatballs or put BBQ sauce on them.  Adjust the seasonings. (i.e.: don't use Italian seasonings) check out my Swedish meatballs recipe for the seasonings.  You should then sub in ground pork for 1 lb of the ground beef in this recipe.  And then, of course, the sauce is totally different.  

Source: Mama Bear Nikki

Nonna's Sunday Sauce and Meatballs (Antoinette)

 

Antoinette is known for her Sunday Sauce and Meatballs. 

Her secret?  Do NOT brown or bake meatballs.  Why?  All the flavor goes into the pan and they become "hard like hamburgers".  By placing them in the sauce to cook, all the flavor of the sauce and the meatballs absorb into each other to make incredibly tender and moist meatballs and one heck of a flavorful sauce. 

Voila!

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Sunday Sauce Ingredients :

• In a large bowl — add 2 eggs, lightly beaten.
• 8 pork Italian sausages + 8 Pork neck bones (optional)
• 2 cans 28 oz of San Marzano crushed tomatoes
• 1 can of 28 oz tomato puree
• 1 can of 6 oz tomato paste
• 12 leaves of fresh basil
• 1 cup of dry red wine
• 4 tbsp of extra virgin olive oil
• 1 medium size onion finely chopped
• 4 cloves of fresh garlic finely chopped
• Salt and pepper to taste

Sunday Sauce Instructions :

• Sauté sausage in a large pot of EVOO, garlic onion, tomato paste and salt/pepper to taste. 
• Add all ingredients above to the pot and then simmer the sauce for one hour in a covered pot.

Meatball Ingredients :

• 2 lbs of ground beef
• 1 cup of seasoned Italian breadcrumbs
• 1/2 cup of fresh parsley, finely chopped
• 1/2 cup of grated Locatelli Pecorino Romano cheese Salt and pepper to taste
• 3 cloves of garlic, finely chopped
• 1/4 cup of onion powder
• 2 tbsp of garlic powder
• 2 eggs

Meatball Instructions :

• In a large bowl — add 2 eggs, lightly beaten.
• Add all ingredients above, gently mix and combined. 
• Wet the palm of your hands with warm water using a small bowl. This process will keep the meatballs moist. 
• Start rolling meatballs, roll each meatball the same desired sized. This should make about 25-30 meatballs. 
• Place the meatballs into the sauce as it simmers and cook for 60-90 minutes in a partially covered pot.

Buon Appetito! 🇮🇹

Antoinette

Nonna's Neapolitan Lasagna with Meat Sauce - 108 Yr. Old Recipe (Antoinette)

" Grandma’s 108-year-old recipe is a true treasure from my childhood! 🇮🇹 I just love it ❤️ Our Neapolitan Lasagna is more than just a dish; it’s a tradition that brings family and friends together! "

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Ingredients :

• 1 box lasagna (oven ready)
• 1 lb. ground beef
• 1 lb. Ground pork
• 6 fresh garlic cloves
• 1 cup extra virgin olive oil
• 1 small onion (cut up)
• 1 teaspoon kosher salt
• 1 teaspoon pepper to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 cup parsley
• 28 oz Authentic San Marzano tomatoes (hand crushed)
• 28 oz puree
• 1/2 cup basil
• 6 oz tomato paste
• 2 cups Locatelli Pecorino Romano cheese
• 1/4 cup red wine (Cabernet)
• 2 lbs. fresh ricotta
• 8 oz fresh mozzarella
• 2 large eggs
• 1/2 cup parsley
• Salt to taste
• 8 oz shredded mozzarella

Instructions:

• Ground beef and pork in a pot and mix together.

• In a sauce pan, olive oil, garlic, onions, salt, garlic powder, onion powder, parsley and stir. Put meat into the sauce pan, cover it and brown it and add tomato paste after a few minutes. In another bowl add San Marzano tomatoes, tomato puree and crush, add basil. Pour tomatoes into the sauce pan, add Pecorino Locatelli cheese and mix together with meat and cook for 30 minutes.

• After 30 minutes, stir red wine and simmer.

• Layer the bottom of a glass dish with the meat sauce.

• Into another bowl, put fresh ricotta, add 2 eggs, parsley and mix together lightly, add shredded mozzarella, Pecorino Locatelli cheese, meat sauce from the pot and mix together.

• Place noodles on the glass dish that has sauce. Put cheese filling on top, pat down, add meat sauce, more Pecorino Locatelli grated cheese, extra shredded mozzarella, more sauce, add another layer of noodles, add more mix and spread throughout, add more grated cheese and shredded mozzarella. Another layer of noodles top with meat sauce spread throughout, fresh mozzarella slices on top, more grated cheese and put in the oven for 1 hour at 350 degrees.

Buon Appetito! 

Antoinette

🇮🇹