“You can’t be brave if you’ve only had wonderful things happen to you.” –Mary Tyler Moore
This recipe is kind of rich with the bacon and sausage and whipping cream, so I don’t think of it as a regular week night kind of dinner, but it’s something you might make for a special occasion . . . like for Valentines’ Day . . . .when you wish you were at Romano’s Macaroni Grill but you aren’t. It’s very, very good. I got this recipe as a newlywed.
- 4 thick or 6 thin slices bacon (about 1/4 lb)
- 2 fresh Italian sausages, regular or hot (1/2 to 2/3 lb)
- 2 garlic cloves, pressed or minced
- 2 quarts water
- 1 tablespoon salt
- 1/2 lb uncooked spaghetti
- 1 egg
- 1/2 cup grated Romano or Parmesan cheese
- 1/4 to 1/2 cup whipping cream or half-and-half
- Freshly ground black pepper to taste
- Freshly ground nutmeg to taste
- 1 tablespoon finely minced parsley
Slice bacon strips into 1/2-inch pieces. Saute in a large skillet until crisp. Set aside on a plate. Squeeze Italian sausage from casing into hot bacon fat and break into small chunks. Saute about 10 minutes over medium-low heat until cooked through. Add garlic and saute briefly. Return bacon to skillet. While preparing bacon and sausage, combine water, salt and oil in a large saucepan. Bring to a full boil. Gradually add spaghetti, maintaining a boil, easing it into the water as it softens. Cook uncovered about 12 minutes until tender. Cooked spaghetti should cut cleanly with a spoon. Drain spaghetti in a strainer or colander. Return to saucepan over low heat or put in a warm chafing dish or electric skillet to finish at table. Toss hot bacon and sausage, including drippings, into spaghetti. Push spaghetti to sides of pan and break egg into center. Quickly scramble egg and stir it into spaghetti. Toss in grated cheese. pour in 1/4 cup whipping cream or half-and-half. Mix. As cream is absorbed, add up to 1/4 cup more. Add black pepper and nutmeg. Garnish with minced parsley. Makes 2 servings.
“Thank goodness, we can choose our friends. We have to take our relatives as they are, and be thankful…” ― L.M. Montgomery, Anne’s House of Dreams
Recipe source: Allrecipes
Original Recipe Yield 12 servings — Make this the day before serving it, as it gives a little more time for the different flavors to come together. Also, double the sauce when you make this and freeze it for another use.
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt (this might be a typo – 1 teaspoon at most)
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg (use two eggs for a creamier filling)
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Tips from a reviewer: Excellent and Authentic recipe! A little more work and ingredients, but well worth it. Use FRESH basil for more flavor – I use about 1/2 – 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic. The mix of sausage and beef is sublime, so no need for more salt. I always add a dash of nutmeg to the ricotta mixture (an old italian secret!). I usually make this a day ahead for the flavors and herbs to meld in the fridge then let it sit at room temperature for about 1 hour before baking. Have made for company too, and always get RAVES on it’s authenticity. Great, winter comfort food and feeds a lot of people. Another tip for lasagna makers – no need to wash another pot to boil noodles. Soak raw, hard noodles in a large bowl of very hot tap water for 20-30 min. Noodles won’t be cooked but soft, and can complete it’s cooking in the oven. I learned this from a caterer – try it!
Need a quick dinner? Take a loaf of french bread and slice it the long way. Spread with pizza sauce. Top with cheese and your favorite pizza toppings. Place on a cookie sheet or pizza pan and bake in 425 degree oven until cheese is melted and bubbly. Enjoy!
1 Pillsbury Pizza Dough Crust
1 link all beef sausage (the kind that comes in a u-shaped package) , diced
1 bottle of Bullseye Original Barbecue Sauce
2 cups Monterrey Jack cheese
Preheat oven to 425*. Brown up the diced sausage in a frying pan. Spread pizza dough out on cookie sheet. Spread dough with barbecue sauce. Sprinkle with diced beef sausage. Coat the top with cheese. Bake at 425* until the cheese is browned and bubbly.