Recipe: Grisanti's Manicotti and Gristanti's Spaghetti Sauce (repost)

GRISANTI'S MANICOTTI
Source: Becky,LA
Board: Daily Recipe Swap at Recipelink.com

1 package manicotti pasta, cooked,drained, cool
2 pounds beef
1/4 pound Italian sausage, removed from casing
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 can spinach, cooked, drained
2 eggs, beaten
1/4 cup Romano cheese
1 cup bread crumbs
1 1/2 cups Grisanti's spaghetti sauce (recipe follows)
1 cup cheese sauce (Romano or Jarlsberg)

Boil Manicotti shells according to package directions. Drain and cool .

Saute first six ingredients. Crumbling meat. Remove from heat.

Add spinach, eggs, Romano and bread crumbs. Stir until mixed.

Stuff meat mix into manicotti shells. Place in buttered casserole dish in a single layer. Top with spaghetti sauce. I use Grisanti's recipe. But you may use sauce with no meat. Top with cheese sauce. I make cheese sauce with a white cheese rather than yellow.

Bake for 30 minutes at 375 degrees.

---

GRISANTI'S SPAGHETTI SAUCE
Source: Becky,LA

1 1/2 pounds lean ground beef, browned and drained
1/4 cup olive oil
1/4 cup butter
1/2 cup chopped Vidalia onion
1/4 cup chopped celery
1/4 cup chopped carrot
4 cups crushed Italian tomatoes
1 1/2 cups white wine
3 tablespoons parsley
salt and pepper

Brown meat in large pot. Remove and drain oil. Set meat aside.

Add olive oil and butter to pan. Saute onion, celery, and carrots until tender.

Add crushed tomatoes, wine, parsley, salt/pepper, and browned meat. Simmer 3-4 hours until thick.

Freezes very well.