Meatballs & Marinara I start by making Ragú

I start by making Ragú Bolognese

This is my own signature recipe

I layer the Bolognese sauce with béchamel sauce and fresh mozzarella on my own pasta sheets

)* = 2/3 servings

These came to Europe from the New World in the 16th century

Meatballs & Marinara I start by making RagúThese delicious beef meatballs are made following my family's recipe. Each medium container includes 8 meatballs smothered in plenty of my marinara sauce (with tomatoes, garlic, oregano). In Italy, we eat these 'straight', and mop up the plate with focaccia bread. But many friends here in the US add the entire container to 1 lb of spaghetti Also a killer choice. I hope you enjoy.