In Loving Memory of Sharyce Secondo

Recipes

“But perhaps the most precious heirlooms are family recipes… they remind us from whom and where we came…”

Stanley Tucci

Sharyce’s Spaghetti Meat Sauce

Ingredients

  • Ground beef: 1½–2 pounds (80/20 preferred)
  • Onion: 1 large, finely chopped
  • Garlic: 3–4 cloves, minced
  • Tomato paste: 1 can (12 oz)
  • Tomato sauce: 2 cans (15 oz each)
  • Crushed Tomatoes: 1 can (16 oz)
  • Water: 1 to 1½ cups
  • Fresh parsley: ¼ cup, finely chopped
  • Dried oregano: 1½ teaspoons
  • Salt: 1½ teaspoons (start with 1, adjust later)
  • Black pepper: ¾ teaspoon
  • Parmesan cheese:
    • ½ cup grated (added to the sauce)
    • Additional for serving

Directions

  1. Brown the beef in a large, heavy pot over medium heat, breaking it into small pieces. If there is excess grease, drain some but not all.
  2. Add the onion to the beef and cook until soft and translucent.
  3. Stir in the garlic and cook just until fragrant.
  4. Add the tomato paste and cook it into the meat for 2–3 minutes.
  5. Pour in the tomato sauce and water, stirring well.
  6. Add parsley, oregano, salt, and pepper.
  7. Bring to a gentle bubble, then reduce heat to very low.
  8. Simmer uncovered for 4–6 hours, stirring every 30–45 minutes. Add water if it thickens too quickly.
  9. During the last 30 minutes, stir in the Parmesan so it melts into the sauce.

Sharyce’s Lasagna

Main Ingredients

  • Sauce: 2 jars of pasta sauce or Sharyce’s meat sauce (24–28 oz each)
  • Lasagna noodles: 1 lb (regular or oven-ready)
  • Shredded mozzarella: 1 lb
  • Small-curd cottage cheese: 1 lb
  • Ricotta cheese: 1 lb
  • Grated Parmesan: 1 to 1½ cups total, divided

Cheese Mixture

  • Ricotta cheese: 1 lb
  • Cottage cheese: 1 lb
  • Shredded mozzarella: 1 lb
  • Garlic powder: ½ tablespoon
  • Dried oregano: ½ tablespoon
  • Dried parsley: ½ tablespoon
  • Salt: ½ teaspoon
  • Black pepper: ½ teaspoon
  • Egg: 1

Mix gently. Do not overwork.

Assembly

  1. Preheat oven to 375°F.
  2. Lightly grease a deep 9×13 pan.
  3. Spread a thin layer of sauce on the bottom of the pan.
  4. Layer noodles.
  5. Add an even layer of the cheese mixture.
  6. Add a layer of sauce.
  7. Repeat layers: noodles, cheese, sauce.
  8. Finish with noodles, a generous layer of sauce, and a sprinkle of Parmesan.

Baking

  • Cover tightly with foil.
  • Bake for 45 minutes.
  • Uncover and bake an additional 15–20 minutes, until bubbly and lightly browned.
  • Let rest for 20–30 minutes before cutting.