Award winning 5 hour Red sauce
By Jolene hojem HoJo
I made this sauce for a friend at their restaurant to be made into lasagna for the next day's special. It was still simmering when we opened for the day and needless to say I couldn't make the lasagna because he sold it all! I was a bit nervous when he first came back and asked if he could sell it as a sauce over pasta because I was only 3 1/2 hours into the simmering. We mixed a little chive into the ricotta (which I realize I neglected to put in the recipe) and put a dollop on top in the memory of the lasagna that would never be made. This became a weekly special and was mentioned in the article when we won for best Italian restaurant!! Fun times!!
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
About this Recipe
Dana Kruckenberg Pinkladydana - Jan 15, 2010
How fun! Many years ago, I made spaghetti sauce for a hippe-owned restaurant in Hotchkiss, Colorado! I'm eager to try yours--the trick of adding a cold readymade sauce is one I'll remember...