🌎 The World Cookbook

Spaghetti Sauce:
3 tbsp extra virgin olive oil
1 lb ground beef or ground turkey
1 lb Italian sausage
Seasoned salt to taste
Black pepper to taste
1 cup chopped onions
1/2 cup chopped green peppers
1 tbsp minced garlic
1 1/2 crushed tomatoes can 28 ounces sized can
1 tomato sauce cans 29 ounce sized cans
2 tbsp red wine
1/4 cup chicken stock
1 tbsp Italian seasoning
2 tbsp plus 1 teaspoon of granulated sugar
1/8 tsp crushed red pepper flakes
Ricotta Filling:
1 (15 ounce) ricotta cheese container
1 large egg
1 1/2 tsp basil chopped
1/4 cup freshly shredded Parmesan cheese
1/2 tsp salt
Remaining Ingredients:
1 (16 ounce) package spaghetti
3-4 cups mozzarella or Italian blend shredded cheese
Parsley for garnish

For the Spaghetti Sauce: Add olive oil to large pot over medium high heat on stove. Add ground beef, italian sausage, onion, green pepper and salt and pepper. Brown until cooked. Next add garlic and cook for 1 minute. Then add in crushed tomatoes, tomato sauce, red wine, chicken stock, italian seasoning, sugar, and red pepper flakes. Continue to simmer until sauce has thickened about 30-40 minutes then add to additional recipes or serve. For the Ricotta Filling: Combine ricotta cheese, egg, basil, parmesan cheese and salt in a large bowl and mix until combined. Set aside. For the Spaghetti Pasta: Bring a large pot of lightly salted water to boil then add spaghetti and cook for 8 to 10 minutes. Drain noodles and rinse with cold water. Add sauce to spaghetti and toss to combine then set sauced spaghetti aside. Preheat oven to 375. For Assembly: Begin layering by adding ⅓ of spaghetti to bottom of the 9x13 Pyrex Deep baking dish. Next spread with half of ricotta filling then top with a large amount of mozzarella cheese. Repeat steps with layering of spaghetti then the remaining half of ricotta cheese and mozzarella. Repeat steps again ending with cheese. Bake for 35-45 minutes or until golden brown and cheese is bubbly and delicious. Cool for 10-15 minutes, sprinkle with parsley and serve.