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DelGrosso Family Favorite Recipés

Murf’s Lentil Warmer
Submitted by Mafalda “Murf” DelGrosso
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“I remember as a child (about 80 years ago!) Mama would serve this Lentil dish on the coldest of winter days. When shopping, remember the smaller the bean—the smoother and creamier they cook up.”

Preparation Time: 1 hour 30 minutes
Serves 6 to 8

7 - tablespoons olive oil
1 - medium onion, chopped
2 - celery stems, chopped
1 - carrot, chopped
3 - quarts water
1 - (1 lb.) bag dry lentils
1 - lb. cooked hot or mild Italian sausage cut into 1" pieces
1 - (26 oz.) jar DelGrosso Meat Flavored Spaghetti Sauce
5 - cups water
1/8 - teaspoon garlic powder
1/8 - teaspoon crushed red pepper
3 - teaspoons salt
1/4 - teaspoon black pepper

Heat olive oil in skillet over medium heat. Sauté onions, celery, and carrots for 20-25 minutes. While vegetables are cooking, place lentils in a 6 quart stockpot with 3 quarts of water and cook for 30 minutes. Drain lentils in colander and return to stockpot. Add cooked sausage, DelGrosso Meat Flavored Spaghetti Sauce, vegetables, water, garlic powder, crushed red pepper, salt and black pepper. Simmer over medium/high heat for another 30 minutes.

Complete the meal with a loaf of your favorite Italian bread.

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Deep Dish Lasagna
Submitted by Mary Ann DelGrosso Crider

“With six grandchildren mealtime can be anytime! I like to split this recipe into two smaller casserole dishes for freezing. Then—when the kids arrive—Nana and Pappy are ready!”

Preparation Time: 1 hour 30 minutes
Serves 4 to 6

1 - lb. ground chuck
1 - teaspoon salt
1/2 - teaspoon pepper
1 - (26 oz.) jar DelGrosso Meat Flavored Spaghetti Sauce
2 - cups water
8 - lasagna noodles cooked and drained
2 - lb. whole milk ricotta cheese
2/3 - cup grated Parmesan or Pecorino Romano Cheese
3 - eggs
2 - tablespoons chopped fresh parsley
2 - cups shredded mozzarella cheese

In a large skillet, brown ground chuck seasoned with salt and pepper. Drain off excess fat. Combine DelGrosso Meat Flavored Spaghetti Sauce and water. Add sauce mixture to meat. Simmer for 1/2 hour. In medium bowl, mix together ricotta cheese, 1/3 cup grated cheese, eggs, parsley, salt and pepper. Cover bottom of a 9" by 13" baking dish with 1 cup sauce mixture, place 4 lasagna noodles on top of sauce mixture (noodles may overlap), spread half of ricotta mixture over noodles, cover with 1 cup mozzarella and sprinkle with grated cheese. Repeat process above for second layer. Cover and bake at 325 degrees for 1-1/2 to 2 hours until top layer has a spongy texture. Remove from oven and let stand 1/2 hour before cutting.

Serve with remaining heated sauce mixture.

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Uncle Carl’s Huntin’ Camp Chili
Submitted by Carl Crider

“Family members and neighbors always visit the day before deer season to get a sample of my chili—because they know, we never bring any leftovers home from camp.”

Preparation Time: 2 hours

1-1/2 - lb. ground chuck
1/2 - cup chopped onion
1/2 - cup chopped green bell pepper
1 - (26 oz.) jar DelGrosso Meat Flavored Spaghetti Sauce
3-1/4 - cups water
1 - (15 oz.) can peeled, chopped tomatoes
2 - (14 oz.) cans light red kidney beans
3 - teaspoons chili powder
1/2 - teaspoon cumin
1 - teaspoon salt
1/2 - teaspoon black pepper

In a large skillet brown ground chuck, drain off excess fat. Transfer meat to a 6 quart stockpot; add onions and peppers. Sauté for 15 minutes. Add DelGrosso Meat Flavored Spaghetti Sauce, water and tomatoes. Cook over medium heat for 1 hour. Add beans, chili powder, cumin, salt and pepper. Simmer for 10 minutes and serve.