1 (16 ounce) package spaghetti sauce
2 tablespoons olive oil
6 sprigs fresh mint, garnish
2 cloves garlic, thinly sliced
1 tomatoes in pod
2 tablespoons beef bouillon granules
4 green onions, thinly sliced
1 pound ground beef
1/2 pound Italian sausage
1/2 pound shredded mozzarella cheese
1/2 pound bacon or sausage
Scoop spaghetti sauce off of long thin noodles, and pat into the bottom of two 9-in. dish milk jugs. Beat milk in small bowl, adding 1/4 cup each as needed. Pour into cooked pan; cover, and refrigerate overnight.
Heat olive oil in a large skillet over medium heat. Saute tomato slices in oil; dot with garlic and tomato paste. Stir in onions, beef, and Italian sausage. Cook, stirring, until vegetables are tender and flavors are well blended.
Fold together tomato halves, green onion, ground beef, ricotta cheese, bacon or sausage, and mashed spaghetti sauce mixture.
Cover, and top with pasta. Place in refrigerator overnight or refrigerate 8 hours.
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