One Year Anniversary of Mary Ann's Spaghetti Sauce!
Thank you, Thank you, Thank you! I can't believe it's been a year since I sold my first jar of Maryann's spaghetti sauce. I'm loving everything about this venture, but most of all I've loved all of the messages, comments and phone calls throughout the year. You all have made this possible and seeing my mothers sauce being shared in so many kitchens across the country has put a smile on my face and without a doubt a smile on hers.
For all your support and encouragement I am offering 20% off your next purchase
Expires ( October 1, 2021 )
Enjoy one of my family's favorite recipes made with my sauce!
12 oz lean ground beef
12 oz ground pork
3/4 cup bread crumbs (I like italian progresso)
2 large eggs or 4 large egg whites beaten
1/4 cup grated Romano or Parmigiano cheese
1/2 teaspoon dried thyme
1 cup of Mary Ann's Spaghetti Sauce
pepper and salt to taste
2 cups ricotta cheese
2 slices prosciutto chopped or diced
14.5 oz diced tomatoes ( l like Muir Glen organic)
1 tbsp fresh parsley chopped
Preheat the oven to 350 F. Mix the meat with the bread crumbs, eggs, cheese, thyme, onion nutmeg, tomato sauce, pepper and salt.
Pack the mixture into a greased loaf pan measuring approximately 10 by 5 3/4 inches. With a knife, clear a trench approximately 2 inches deep by 2 1/2 inches wide down the middle of the loaf, pushing the meat to the side ( the trench will be filled later with ricotta mixture). Bake for one hour.
Meanwhile, mix the ricotta with the prosciutto and set aside.
After 1 hour, remove the meatloaf from the oven and place the ricotta cheese mixture in the center of the trench. Top with tomatoes, sprinkle with parsley, andbake for an additional 20 minutes, or until meat is thoroughly cooked. Serve.
"Cooking is a lifelong lesson"