Anthony's Sauce Talk, Italian Recipe Discussions" Copyright © 1998-2008 All rights reserved.

Sauce Talk Continued... Email discussions about Italian recipes. Answers to many questions can be found within these discussions... ...back to the front page please

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Anthony! I found your website about a month ago, and after reading the recipe and looking at the photos, my mouth was seriously watering! I put off making it though, because (as you know!) it's a very time consuming recipe, and I have a 20 month old son and a just-turned-three year old son. I printed it and put it with my cookbooks and every time I got a book down, I'd see the recipe and think, "Nah, not this weekend. I don't have the time!" I'd finally had enough of it and so I made the spaghetti sauce and meatballs (with the pork chops) yesterday. Three words for you--oh my God! I have to say that this is without a doubt the BEST spaghetti sauce I've ever had. It was WELL worth the time and effort it took to make it. Even my notoriously picky three year old ate his whole plate, the rest of his father's plate, and even asked for thirds. It was crazy at my house last night for dinner! Plus, I made the whole recipe (instead of halving it, like I usually do with most recipes) and now I have two more meal's worth of spaghetti sauce in my freezer! (The balls didn't last though--they were all eaten last night. :-)) Thank you (and your grandmother!!) for sharing such a wonderful recipe. Next time I make this, I'm going to try to bracciole. I just ran out of time yesterday. ~ Emily! Hi Emily, IsThanks for the kind words about the recipe. I'm sure grandma Salerno would be proud that her recipe lives on. I can totally understand putting off the daunting task of tackling the whole meal. There is quite a bit of work involved for sure, thus the reason it comes out so fantastic! :-) Sounds like your three year old has good taste! When you make the braciole you will see that even more flavor is added to the sauce, it's wonderful trust me! ~ Happy cooking and share the LOVE! Ciao, ~8-) Anthony

Hi Anthony! Just wanted to drop you a line and let you know my family loves my (well, really your) sauce! I make it for everyone at least once a month, and my dad is especially crazy for it. Thanks! Lorrie p.s. are you married?? :-) :-) :-)!! Lorrie, So glad you love the sauce. I'm glad I could help you out with the recipe. So many deep dark secrets those Italian grandmothers keep hidden! I am married yes. I have been blessed with a beautiful Sicilian woman. We have been married for 16 years as of 04/20/07! :-) It just keeps getting better and better.! I'm needing some more photo's for my visitors photo section of the site located here. If you ever get a hankering to take some photos of all the cooking fun, would LOVE to have more for the site! Great fun getting those pix. Have a fantastic weekend and share the love!!!!! I am glad to here you are making the sauce frequently. It's nice when this particular meal becomes a family tradition :-) Some great memories will be created from those meals. Ciao, ~8-) Anthony

Hi Anthony! I just read your spaghetti sauce recipe. It is almost identical to the way my mom made hers. She learned it from my father's boss's mother, Mrs. Marchelli who was born in Italy. My mom used the pork chops as well. The 2 things she did that are different are: she threw in a handful of raisins instead of sugar and she used Cheezit crackers and minced onion in her meatballs. Best meatballs I ever had. The world is a better place with food like this. Thanks! Jeff Hey Jeff, IYou are so right, this style of cooking brings much joy!!! :-) I recently discovered from a serious food conversation I had with my Mom that my grandmother used to add Salt Pork to the Braciole and then baron the braciole and meatballs in the salt pork fat.... MAN!! If I only knew? So many deep dark secrets you have to pull out of the family. Geeesh! This past weekend I made the whole shebang but use the salt pork this time! Whoa! What a great addition, so much more flavor :-) Now I KNOW I have nailed the recipe down exactly as my grandmother made and she learned from her mom and grandmother, both from Italy. Such great stuff! I took photos of the whole salt pork method and will have it up on the site soon. Happy cooking! Ciao, ~8-) Anthony

Hi Anthony! My name is Lori. I am full italian. I am looking into bottling tomato sauce. My grandfather had a restaurant years ago and we had a line of cooks in the family. my grandpa, my dad ,my brother, and i love to cook. My papa taught us how to cook his sauce and we've used the same recipe for years. I wanted to make it and jar it and start off maybe at the local flea market selling it ad seeing how that goes. I was reading a web site of how to can it and using a pressure cooker to boil the jars with the sauce in them and all that. i guess i was just looking for some insight and how you got started. i wanted to know how long is the shelf life because you know how after a week or so it starts to mold. will that happen in the jars? i heard of adding lemon juice so that doesn't happen but i'm not sure. I was looking at your recipe and ours is very similar. Theres nothing better than homemade sauce. If you have some time, please write me and let me know your opinions. Thank You! Lori, Lori, Sorry, just now getting back to you. I was on vacation in Florida for Christmas, wow! Great time! Well, I have never tried to jar the sauce, I always freeze what little is leftover. I have tried to jar fresh tomatoes, but UGH! So much work! I gave up on jarring anything after my first attempt. So, sorry, can't help there. Freezing is easy, jarring is a bit tricky.... I wish you look in your venture.. However, this website just might help you out (How to make spaghetti sauce from fresh tomatoes) :-) It seems to me that the person of whom created this page knows what he/she is talking about. Ciao, ~8-) Anthony

Hi Anthony! Pancetta.... !! I am always looking around for new gravy recipes and for little twists to throw into my own recipe. Much of the info and tips on your page are things I always practice (like soaking the garlic for instance). There is one little twist that I am not sure if you have tried, but works wonders in my gravy. I dice some pancetta (about a quarter cup for a recipe your size) and fry that to a golden brown. I then place it on a brown paper bag to remove the excess oil while I let my garlic soak in the olive oil. After that I heat the oil/garlic mixture for a few minutes on medium low, then add my onion pancetta and so on and so forth. It adds another level of flavor to the gravy along with some added texture. I am not sure if you have tried that or not, but it's very good. Also, in my house the Sausage, Meatballs and Braciole are a must. I call it the holy trinity of Italian meats. :-D Another twist you may want to check out, is sometimes instead of using grated parmesan (has to be parmigiano reggiano BTW) in my Braciole's, I will use thinly sliced pieces of sharp provolone. It adds a little zing to the Braciole. I hope you enjoy my little twists. Of course you may have tried them before, or simply wont. Either way it was fun to come across your page, and I have to tell you the step by step pics of sausage cooking was a trip. I know a couple people who I will forward that to. I've bitten into a few Sausages in my lifetime that were charred on the outside and half raw in the center. Grazie ancora! Matt Matt, Oh man!!!! Your little twists sound awesome! I have not tried this before. I love Pancetta, Italian bacon, nothing like it in the world! :-). You know, I keep hearing people talk about adding eggs to their Braciole, this was just not done in our family. Grandma Salerno would have nothing to do with that. I'm thinking it's a regional thing. What part of Italy grandparents are from and so on. I bet the Pancetta does add some awesome flavor to the sauce. Man! I'm getting very hungry just thinking about this. Sausage, Meatballs and Braciole ... Yes, the holy trinity. I know it as this as well ;-) I am definitely going to try our your suggestions. Thanks for sharing! Pancetta is hard to get were I live but there is always the wonderful internet!!! Some very yummy stuff here!!! Pancetta they have :-) Thanks so much for the Braciole tips! Ciao, Ciao, ~8-) Anthony

Hello Anthony! Love your sight for the sauce recipe. I have held on to it for an chance to make the sauce. I have a few questions if you do not mind? I want to cook this for a family meal. It is my sons 18th birthday. I am thinking I will half to double the recipe to serve about 15 people. 7 teens 5 adults give or take. maybe even 20 maybe depends if my son invites more or more show up! How does this recipe handle being doubled? How come you do not put peppers in your sauce? How much noodles do you think i will need to cook 2lbs? I have large pans but they do tend to burn the sauce on the bottom. I have duch oven sized pans. Reg., cook ware size will they work? I more than likely will need two of them. Maybe I can do two recipes. But I would have to cook the noodles in on of the large pans i do not know how well they work for pasta. I have cooked soup in them before. Do you know how many meat balls it makes. i was not sure if i should double or down size them! Any help would be Great. Plan on shopping for items today or later tonight for sat Again great job on your sight I enjoyed it. Have a great day! Marie! Marie Marie, Sorry just now getting back to you. I've been swamped with work. 18 years old! WOW! I have two sons, 9 and 12 years old... I am NOT ready for the teenage years but they are upon me... eeeeiiiiKK! Ok, let's answer some of these questions: How does this recipe handle being doubled? What I do is just make the entire sauce, meat and all twice. Then at the end of cooking I add both pots together in a larger pot. How come you do not put peppers in your sauce? Oh, that one is easy. My grandma Salerno did not add peppers and my Mom did not add peppers and my Sicilian Mother in-law did not put peppers in the sauce so I have to stick with tradition :-) Seeing that your not in my family, I guess it would be ok "for you" to add peppers ;-) How much noodles do you think I will need to cook 2lbs? This one is always tough. You always want more than you need. I forgot the amount of servings that comes with one box of spaghetti. Usually the back of the spaghetti box tells you how many servings the boxes content will provide. If it says serves 10 then I would go with it serving about 7. Cook a bit more than the box says it will serve. When your making this much pasta, you will need a very large bowl for the pasta and will want to mix in a little bit of sauce and mix it up good (like tossing a salad) so as to get a bit of sauce on all the noodles so they don't stick into one big clump while you are waiting for everything to be ready. The pasta should be the last thing you are cooking. I just don't know about cooking the sauce in a Dutch oven because I never tried that. What I recommend is two very large sauce pots or soup pots that have thick bottoms. Maybe you can ask around and borrow some from the neighbors? For a really good sauce you need a quality pan with thick bottom like this one here: Farberware Classic Series 12-Quart Stainless-Steel Stockpot with Lid. If you double the recipe it will jsut fit in a 12 qt. suace pan. With the meatballs, recommend you make the recipe twice and make them a bit smaller as well. If you just make the whole recipe twice it will come out great :-) Hope I'm not too late for your shopping. Have a great day. Hope it comes out great!!! I would love to get some photo's of all the cooking fun from the party so I can add them to my visitors photo section if you think of it. May the party be a huge success! Have an awesome day!! Ciao, ~8-) Anthony

Hi Anthony! FI just started making my own sauce and I like to make my sauce with puree and some paste (along with the other usual ingredients) my question to you is.....how do you get the "raw-tasting tomato taste" out of the sauce......... I've cooked it a couple of hours and even put in some homemade meatballs, but it still has that "hasn't cooked long enough" taste! ~ Kristen Kristen, Hi, well I don' know of all the details of how you are cooking your sauce. All said and done you should be cooking the sauce for about 4 hours or so. Have you tried my recipe as written? I have never experienced a raw-tasting tomato taste with my sauce. It all has to do with the amount of time you cook the sauce and what goes in it of course :-) The meat cooking in the sauce adds tons of flavor, it's a very important addition to the sauce and it's not just thrown in so you can have some nice meat with the sauce. It's actually a very important ingredient to the overall flavor of the sauce as well as the spices you add. Hope this helps :-) Ciao, ~8-) Anthony

Hi Anthony! I read your recipe for your sauce and found it very helpful. One of the things that I do do different is add a little bit of hot sauce to my water for boiling the noodles, preferable the chineese kind so the vinager isn't to strong, sounds crazy, but it gives the noodles extra zip, not much hot sauce though, about two drops try it and tell me what you think. Mary Mary, YUM! This sounds just great! I will definitely give this a try. Can you send me a link to the specific hot sauce your referring to or a specific brand name? You know, this reminds me of a recipe I am trying to learn how to make, have had no actual luck yet though. About 20 years ago I lived in New Orleans, lived there for about 10 years. My brother was a cargo ship boarding agent and worked for the large ships that go up and down the Mississippi river that stopped in the new Orleans port. He was able to setup a nice on-ship dinner with the captain of a cargo ship from Italy. Our whole family was able to attend. It was amazing! It was an Italian ship and everyone on the ship spoke Italian. Oh my grandma Salerno went nuts! She ended up back in the kitchen with the chef speaking Italian and talking about food and Italy and well, she just had a blast. Anyway, one of the courses was just plain old spaghetti, but they had these fancy bottles on the table and inside them was this amazing olive oil that was very spicy hot! I have never been able to quite match the spiciness and amazing flavor. With just that spicy oil and fresh parm, oh Man! It was just fabulous! So I keep seeking out spicy Italian oil recipes and experimenting and will keep at it 'til I find it... Was also fun eating on a huge cargo ship in the captain's quarter while floating in the Mississippi river ;-) Have a fantastic day!! Ciao, ~8-) Anthony

Hi Anthony! I want to tell you how much I enjoyed your recipe. So much so that it is going to replace my recipe of twenty years. Not that mine was bad - your's is just so much better. The secret to your recipe is the "roux." I never thought in terms of making a roux when it came to making a great sauce. I have a couple observations and two questions. Observations: In making my meatballs - instead of cooking them in oil I simply broiled them. It is easier, not as messy, and less time consuming. Instead of adding water, I added home made chicken stock because I believe it adds a little more flavor to the sauce. Anyway I have a load of it in my icebox. I added a one teaspoon of fennell seeds as well. Questions: If I want to double the recipe - is it simply a matter of just doubling the ingredients - or is there another secret. In your recipe you recommend a thin spaghetti noodle. Would you recommend Angel Hair noodles. I used linguini and it seemed to work out very well. Anthony - again many thanks for your recipe. It is time consuming but worth every moment. Magnifico!!!! Mike Mike, WoW! Your sauce with a 20 year history has been replaced with mine? I'm honored and definitely take that as a compliment! I like your recommendations/alterations. I sometimes use the fennel seeds as well. If I don't make Italian sausage for the sauce then I add fennel seeds. I never used chicken broth in lieu of water, I just might have to try that out. Oh yes, the roux is very important indeed! I like to fry the meatballs because I like to sear them, the almost burnt parts actually add much flavor. Well, at least gets the flavor I remember as a kid because that's how grandma Salerno did it.When I double the recipe I do everything exactly as it is spelled out in the recipe but just do it twice in two pots, then when both pots are done I combine both pots into one large pot and then cook a bit more while stirring the two different pots together. This has always yielded me the best results. Same with the meatballs and everything. If I am going to make the whole gamut, chops, balls, braciole, then I do all of that twice as well. Angel hair works well too. I just like the thin spaghetti the best. Hope I've answered your questions? Have an awesome day! Ciao, ~8-) Anthony Anthony, One more thing that I forgat to tell you and that is I always use kosher salt when salt is required. Finally, not only is your recipe better than mine - yours is a hell of a lot cheaper too. Mine required porcini mushrooms, sundried tomatoes, etc. All the best! Mike

Hi Anthony! I do not see a salad recipe to go with your great spaghetti/meatballs recipes!! Do you have a suggestion? I am making all of it and looking forward to it. This German girl will cook Italian yet. Oh, and the wine sounds fabulous. I will look for it. What about a Lambrusco? Too sweet or bubbly? Is the Chianti or Valpolicella a dry wine?? Anyway, I guess I am thinking of an Antipasto type salad. My special guest is Italian and loves to eat spaghetti. I want to impress him.. Ha! Have a great day. It's snowing here. ! Jonna Jonna, Hi, I'm jealous, I love snow and we have none! :-( I'm in North Carolina, USA, where are you located? You must be much more North than I. I grew up in Massachusetts and I miss all the snow we used to get there.I seem to be missing a nice salad and antipasto salad recipes. I do have a nice antipasto I make, but it's totally random every time I make, all depends on what I can get fresh at the grocery, however I always use a nice Genoa salami, provolone cheese, artichoke hearts, and fresh mozzarella cheese, then I get creative after that. I guess I'm going to have to write something down huh...The valapolicella is my absolute favorite and yes, that is a nice dry red. Red wine that is dry and full bodied is best with Italian in my humble opinion. Remember to pour in the love when your cooking, that's where the flavor is :-) Ciao, ~8-) Anthony Hey Athony! Thank you for the tips. I was thinking along the same lines for the salad. I bet when you put your mind to it, you'll come up with something totally terrific and probably favored! Yes, I am north of you. Michigan to be exact. Traverse City. Northwest of Detroit, between the two bays. We had pretty nice weather up until a couple of weeks ago. last night and all day today as I am writing you, it has been snowing heavy. What they call Lake Effect. very, heavy, dense, wet snow. Last night it was windy too, so it made for white out conditions. I put my Harley away, sadly, and am now driving my truck. Looks like it will remain that way until spring. I look forward to trying your recipe and drinking some wine. Maybe I will start with drinking the wine and then cook. HA! If you ever want to try a nice German white wine, Try a Riesling. Yummy and crisp. Good with all. Especially chattering with friends while fixin appetizers. It was nice "talking" to you. Have a nice Christmas. When I can, I will send a photo or two to your guest book. Till then, I consider myself one already! Have a great rest of the day. Jonna

Hi Anthony! I love your site and plan on making your spaghetti sauce this weekend. I have one question, tho. I want to use fresh homegrown Roma tomatoes for making the sauce. Homegrown tomatoes are soooooooooooo good that I thought it would make the sauce even better. Is there a way to incorporate fresh Roma tomatoes into your recipe? And, do you think that using fresh Roma tomatoes will really make a difference (make it even better)? Also, the pictures of your sauce make it look like it is a smooth sauce. I've noticed that some recipes recommend that you put the sauce in batches through a blender to make the sauce smoother. Does your recipe produce a smooth sauce and should I put it through a blender? Again, thanks for the wonderful recipes. ! Jeannie Jeannie, Yes, the fresh tomatoes to make a nice flavor, I can't say that I actually like it better with the fresh tomatoes, but it's just as good, just has a different flavor. What I recommend if you want to use fresh tomatoes is to start with making the sauce as spelled out in the recipe while replacing the can of diced tomatoes with your fresh tomatoes diced up nice and small. Although I did just notice in the recipe that I only call for (1) 16 oz. can of diced tomatoes, that is supposed to be (2) 16 oz cans of diced tomatoes. WhooOps Better fix that. It will come out just fine if you use only (1) as well. So you can use the equivalent of 32 oz of diced tomatoes utilizing you fresh Roma's. Blender is not necessary. If you were going to make the entire sauce from only fresh tomatoes, then you would want to use a blender, this method of making sauce is very laborious, you have to give the tomatoes a hot bath then quickly throw them in water then peal off all the skin and try to get rid of all the seeds and so on etc.. A LOT of work. I will spell out how to do this one day, just have not had the time. I have made the sauce from scratch using only tomatoes, no store bought sauce or paste. Hope this helps, good luck this weekend with the recipe. Have fun and remember to pour the love into your cooking! It adds flavor, trust me :-)! Ciao, ~8-) Anthony

Hi Anthony! I have just completed my first attempt at your sauce recipe and it is the closest I've ever come to sauce perfection. I have tried to follow my father's recipe which was his mother's recipe and have not had any success with it. This is extremely important to me because Dad died in May and I miss his sauce nearly as much as I miss him. You really took some of the mystery out of the recipe which was similar to my family's but their's had no instructions on measuring and cooking times. Thank you so much for your efforts and generous posting. Now I think my keyboard smells a little like Grandma's fingers. Ted "Ingemi" Engime Ted, Oh this is a wonderful email! I am so glad I could help you get to that sauce you remember. I am very sorry to hear about the loss of your Dad. I know how important this is, I really do! The sauce has a direct connection to wonderful family memories that will never die and are always rekindled when your house starts to fill up with that smell, you know, that smell! You just can't describe it and you can only recreate it with a whole day of cooking in the kitchen :-) I miss my grandmother dearly and every time I cook I am reminded of her love and charm. I'm happy to share this recipe with you. Have a great day! Happy cooking.! Ciao, ~8-) Anthony

Hi Anthony! Your recipes look excellent and I’m looking forward to using them on Thursday 12/14. Can I make the sauce, in a slow cooker (after adding pork chops and all ingredients—including Italian sausage), leave at 8 a.m. add water at lunch and check on it at 4:45 p.m. when I get home? Maria Maria, Hi, well, I don't recommend a slow cooker (crock-pot) method of making the sauce, only because I have never made the sauce this way, nor has my grandmother or my mom or any family member for that matter ;-), so I cannot guarantee the outcome. I was always taught that you had to cook the sauce in a large pot and constantly pay attention, stir, remove grease from time to time stir, drink some wine, stir, taste, add more seasonings, drink some more wine, taste again, steel a meatball and make sure they taste ok, sure to have some nice fresh bread handy while sampling the meatballs, have some more wine and stir the sauce some more etc.. and so on. Cook a real family Italian meal unattended just seems wrong, certainly something grandma Salerno would frown upon, certainly. Hope this helps, Have a fantastic day!! :-) Ciao, ~8-) Anthony Anthony, Thank you for your response. You’ve convinced me to ask for the day off tomorrow, watch the sauce, taste, eat bread… Have an excellent day. Maria

Hi Anthony! I found your website and just love it! I have been looking for this recipe for the anisette cookies for a long time now. My grandmother used to make them over the Christmas Holidays. Thank you so much! They are just so delicious. ! Ranee Ranee, An absolute Italian Christmas classic!!! When I was a kid, Christmas was the "Only" time these wonderful cookies showed up!... So I have kept up this tradition, only make them during Christmas time. Important grandma tip alert!!! I just learned from my Mom over Christmas. When my grandmother made these cookies they did not have "large eggs". So when you get your eggs for the recipe, be sure you get the regular size, not the large ones. I need to get this tip up on the site. Happy cooking! Ciao, ~8-) Anthony

Hi Anthony! Can I freeze these Anisette cookies after baking? Marianna Mariana, Hi, you know... I've never tried that. I don't see why not, but I'm not sure how they would taste after frozen and thawed. I've never had them around long enough to worry about freezing, they usually disappear very fast!!! ;-) If you do freeze them, let me know if it works out? I've never thought of doing that with cookies. Hmmm.... OK - just did some quick checking on this.. The answer seems to be you would not want to freeze Anisette cookies because of the icing, but it does seem if you don't ice them you can..... Here are some cookie freezing tips. A lot of great cookie baking tips!. Ciao, ~8-) Anthony

Hi Anthony! A tip from over the pond. When you want to remove oil from the top of the sauce or anything with a layer of oil on the top, lay a sheet of kitchen roll on it, let it fill up to the edges, then having a saucer handy, pinch it up with tongs onto the saucer and dispose of. I find that if you keep stirring the sauce after this you can get rid of as much oil as you want. Hope this helps.! Katie Katie, Thanks for the tip. I have never heard of that. So you just lay the sheet right on top of the sauce? As it sits there access oil runs on to the sheet? So do you then peel up the edges to kind of cup the oil? Hmm… I think I need photos. Happy cooking and happy times! Ciao, ~8-) Anthony Katie, You don't need photos. All you do is turn off the stove, leave it to settle, the oil will rise to the top. Then take one or two sheets of kitchen roll and literally just lay it on top of the sauce. You will then notice that the oil just soaks right into the sheet. When you lift it up, all that drips off will be liquid. Honestly it works. I use it all the time. If you still see oil on the top, then just put another sheet flat on top of the sauce. Honest injun, it works!!!!! Thanks for the recipe for the meatballs and sauce. Made it tonight, it was yummy. Like the idea of the cajun additive. I sometimes, add a good slug of West Indian Hot Pepper Sauce, now that really gives it a good kick. Also, my triad, for my usual spag. bol. is Worcestshire Sauce, Soy Sauce and Mushroom Ketchup (this is just dark liquid). If you put in about say half a tablespoon of each to your sauce recipe it is really excellent. However, I don't like too much salt in my cooking, and so if I am putting soy sauce in then I do not add any other salt. Good luck Anthony, be brave and let me know how you get on. Best wishes! Katie Katie, Ok – thanks for the extra details. I’m going to try this out, the sheet that is. Interesting triad you have there… Worcestshire Sauce, Soy Sauce and Mushroom Ketchup.. wow! Mushroom Ketchup??? Never heard of that. Sound very interesting! Don’t know if I could ever venture out into using your three additives there. It would just stray too far from family tradition. Grandma Salerno would not approve I know ;-) Thanks again for the tips. Have an awesome day!! Ciao, ~8-) Anthony Hey Anthony, Mushroom ketchup is made from roasted barley malt and mushrooms and is a recipe from 1830, probably came from India when the British Army was over there. Many of our recipes come from that time. It is very liquid (like brown water really) but is very tasty in recipes. It has a smell all of its own, difficult to describe, but very good and it is not sweet. I bet if you looked on a Brits Abroad essential food items website you could find it. Anyway, Anthony, it has been nice. Regards and good fortune! Katie

Hi Anthony! I thought you might like an update. I made your lasagna recipe, but as I mentioned in the previous email, I wanted to have meat in it. I ran short on time for dinner, and used a can of Trader Joes Marinara Sauce, very good on it's own. I realized I wasn't going to have enough sauce, so I sent the hubby to the store to buy a jar of Prego with mushrooms. I had made your sauce recipe before and decided to add more oregano to the sauce (hey, it worked for yours!) I used a nice organic leaner hamburger in the sauce. I made it just as you described, layer by layer....It looked beautiful! Unfortunately, It tasted like...well, lets just say it wasn't good. I didn't have to spend too much money on it, and that was good, because it quickly found it's way to the garbage bag. I've known this for a long time, but keep amazing myself, DON'T SCREW WITH THE TRIED AND TRUE! ? Humbly, Gary Sloper Hey Gary, Sometimes we have to learn the hard way ;-) Jar sauce is NOT the way to go, there must be much time, labor, sweat and love put into the whole process or you end up settling for a lot less. The “sauce” is a vital part of a good lasagna, many under estimate the power of da sauce when it comes to lasagna. So you ended up with a waste. A jar of Prego with mushrooms… Oh the horror! So you will make the sauce the proper way next time, kabish? Happy cooking and happy times…. Ciao, ~8-) Anthony

Hi Anthony! My wife’s mom was from the old world and has been unable to cook for years due to illness. I came across this recipe one day searching the net and found your recipe for Briciole. I tried it and my wife was in tears! She said it was just like her moms and that she could not believe a “Frenchy” like me could make such a wonderful dish! Thanks for the recipe! I make it again tonight for some guest and I hope they are as happy with it as we are.? Kevin Hey Gary, So glad it came out well for you. It’s hard work to make that recipe, but the end results are always worth the effort. Good luck with your guests. May it all come out just perfect! Happy times and share the LOVE! Ciao, ~8-) Anthony

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