1 tablespoon vegetable oil
4 cloves garlic, peeled and crushed
8 ounces Italian sausage, casings removed
4 (8 ounce) cans Italian seasoned Italian pizza sauce
1 (1.25 ounce) envelope grated Parmesan cheese
1 teaspoon salt
6 tablespoons chopped fresh basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
1 pound spaghetti sauce
1/2 cup chopped onion
4 ounces mozzarella cheese, sliced
Heat oil in a large saucepan over a medium heat. Sprinkle garlic over pan, and saute for 2-3 minutes.
Add sausage, pepper, pizza sauce, Parmesan cheese, basil and basil. Stir gently to melt. Remove pan from heat. Stir in salt, ricotta cheese and cook for 10 minutes. Stir in chopped basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil.
Stir spaghetti sauce and tomato sauce into spaghetti mixture. Bring to a simmer. Stir into sauce. Bring to a slow boil.
Stir sauce mixture into spaghetti sauce. Cover and cook for 2-3 minutes. Cover and let stand overnight.
Heat oil in a large skillet over medium heat. Cook spaghetti sauce in oil stirring constantly until heated through, then transfer to a small bowl.
Remove pan from heat. Add sauce by spoonfuls and heat through. Serve immediately.
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