Keep us updated. lol

To the pasta or the sauce or to both together?

I’m gonna put noodles in sauce then I’ll add ricotta and mix it and let it cook for half hour

I’ve been craving spaghetti and meatballs lately.
Think I’ll add it to the weekend menu, with a loaf of garlic bread.
My sweet mama made the best spaghetti sauce. Using her recipe, I can almost duplicate the yumminess of hers, and it always brings happy memories.

Have a wonderful weekend, Duncanpup.
🕊🩵💫🎶thatcrowwoman

I bet your mom’s sauce is delicious. And yes definitely garlic bread with our meal.

And I, too, am craving some sort of pasta meal. I always have a bag of ricotta cheese ravioli in the freezer. I thaw them in water and then put a layer in an oblong baking dish. That gets covered by meat sauce (sometimes home made sauce) and a layer of Italian mix cheese. Then I repeat with another layer of ravioli and sauce and then cover the top with 3 slices of Provolone. It gets baked until the top cheese is starting to bubble and brown. It's kind of like lasagna but easier.

The recipe calls for broken up lasagna noodles but I use cavatappi and add Trader Joe's Italian meat balls.

Adding the ricotta and shredded mozzarella after the sauce has simmered for 20 minutes works well. Once it's well blended I mix in the pasta.

BASIC MEAT GRAVY
Ingredients:
1 large can of Italian tomatoes or puree and
2 small cans of tomato paste

Small amount of chopped or sliced orion
Oil

Directions:
Heat oil in a large pan with orion; add meat
such as brashola, 1 pound or 1/2 lb. italian sausages,

(Meatballs later. Sear them separately.)

Cook for a little while to sear the meat. Then add the
tomatoes or tomato puree and tomato paste. add salt and
pepper to taste with some dried or fresh basil. Cook for
about an hour with the meat in it. You can use sausages,
or brashola, or both. If you are going to add meatballs,
put them in about this time, and cook for about 1/2 hour.

If the sauce gets too thick, add some water.

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I remember ricotta being added just before serving (warm some as it will chill the gravy), and I don't recall putting in earlier. It might cook?

The Carando are uncooked, IIRC, so sear them and let them cook in the tomato sauce, as above.

You might try some ricotta salata grated finely on top of the finished dish. We used to call this "snow cheese".
Otherwise, Romano and Parmesan are just fine. Not too much. They offset the sweetness of the ricotta.