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[quote=Anonymous]Bolognese (ground beef pork combo)— salt and pepper meats and mix lightly. In large saucepan, andd olive oil or Wesson, sauté fresh chopped garlic (not jarred). Add meat to brown. Break it down lightly with wooden spoon, but keep the meat chunky. It’ll break down while cooking. You want chunks.

San Marzano crushed tomatoes. Add to saucepan # of cans based on # of kids. Toss in a couple of fresh basil leaves. When it’s close to done, add a healthy scoop of dry ricotta Polly-O whole milk and stir. Low-Medium heat. Give it 45- 60 minutes.

If making the night before and you have a crockpot just store it in inner container with lid. Drop it in base preset to warm . I’d still transfer to crockpot if making same day. Pick your pasta. Mezze Rigatoni works well. Huge salad— organic girl butter or baby lettuce is great, and triple washed. Add peeled crisp cucumber coins, chopped red onions, olives, and feta. Toss with salt, pepper, evoo, balsamic. Don’t drown it. 3 boxes of New York Bakery frozen breadsticks. So easy and they will devour them. Done. If there’s a couple of non meat eaters. Heat Raos marinara in a separate saucepan.

Buffet style— fresh grated parmesan in a shaker, stack pasta bowls, salad plates, utensils, serving ladle/spoon, tongs for salad, napkins, variety of drinks in big bucket of ice. They can serve themselves. Haagen Dazs mini ice cream bars in freezer x number of kids. Marino lemon ice cups if any dairy allergies. Done! I’ve done this so many times on repeat. They still request it when home for college breaks.

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