Little Italy Recipe

Prepare the House Sauce

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the crushed canned tomatoes, dried oregano, dried basil, salt, and black pepper to the saucepan. Stir well to combine.

Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally.

Cook the Meat

In a large skillet, over medium-high heat, cook the ground beef and crumbled Italian sausage until browned, breaking it apart with a wooden spoon, about 8-10 minutes.

Drain any excess fat and set the meat mixture aside.

Assemble the Dish

Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of the house sauce on the bottom.

Layer half of the cooked meat mixture over the sauce, followed by half of the mozzarella cheese.

Spoon dollops of ricotta cheese over the mozzarella, and sprinkle half of the diced fresh tomatoes on top.

Repeat the layers with the remaining meat mixture, mozzarella, ricotta, and fresh tomatoes.

Finish with any remaining house sauce on top and sprinkle extra mozzarella cheese if desired.

Bake the Dish

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Allow to cool for 5-10 minutes before serving.