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Rosanna Malecki (Sunnyside, US) posted...
simmering meatballs

Chopped meat: beef, pork, veal (2lbs)
lots of grated cheese
bread soaked in milk
chopped garlic
eggs (2)
fresh parsley, salt & pepper
2 jars of Bongiovi sauce

Using a deep pot, place sauce on a low simmer
Meanwhile, soak break in milk to cover.
place chopped meat, garlic, eggs, parsley,grated cheese, salt & pepper in a bowl remove soaked bread & squeeze the excess, flaking it between your fingers. Mix it all together.
Form your meatballs about the size of a golf ball.
Slowly adding them to your sauce.
Simmer for about 30min.
Serve over spaghetti, make a hero, or serve with vegetables & a salad :)
11th March 2017 6:09pm
Rosanna Malecki (Sunnyside, US) posted...
Low carb, flat bread pizza

Jar of Bongiovi Sause (whichever you like)
Shredded mozzarella
Grated cheese
Low carb flat bread
Heat oven to 400
Take a baking sheet & line with tin foil.
Spray generously with non stick spray.
Place flat breads
Top each one with generous sauce, mozzarella, grated cheese.
Sprinkle oregano & drizzle with olive oil

Bake for about 15-20 minutes.
Keep an eye on it, the flat bread is thin. :) enjoy
quick & easy
11th March 2017 5:56pm
Carmen Lambrich (Germany) posted...
Pizza soup with Bongiovi sauce (spicy, arrabbiata)

Ingredient list
2 Onion - finely diced
2 cloves of garlic - finely diced
500g ground beef
some olive oil
50g Parmesan - grated
180g mushrooms - chunky diced
2 teaspoonfuls of sugar
1 jar of Bongiovi sauce (spicy, arrabbiata or another one)
500 milliliter of beef broth
2 teaspoonfuls of oregano
3 -4 heaped tablespoonfuls of basil
250 milliliter cream
3 tablespoonfuls of tomato paste
salt & pepper
1 yellow pepper - diced
some slices of a thin salami or finely diced salami (a handful)

First give teh olive oil in a stock pot.
Stir-fry onions, garlic and the beef for about 5 minutes until it is light brown.
Give the vegetables and the tomate paste into the pot.
Stir-fry everything for about one minute.
Then give the Bongiovi sauce to it, next the beef broth & the cream.
Next the spicery and the parmesan.
Let the soup simmer for about 15 minutes.
DONE enjoy your meal!
20th January 2017 4:31am
Carmen Lambrich (Germany) posted...
(I'll try to give my best to translate this recipe from German to English)

Mexican layer salad
Give 500 gram of chopped meat in a pan and sear it.
Give a glass Bongiovi Sauce Arrabiata over it and let it cool down.
Now slice some iceberg lettuce and give it in a bowl.
Give a can of corn and a can red beans over it (approx. 200g).
Now give to chopped meat / sauce mixture over the beans.
Give some sour cream, then grated cheese on it.
At the end some tortilla chips.
and then.enjoy

11th August 2016 2:12am
Chris Asadoorian (Oakville, Canada) posted...
Grilled Sausage and Pepper Penne (better with Fusilli)

1/3 c sun-dried tomato pesto
1/3-1/2 c Bongiovo Brand Marinara Sauce (as per taste)
2/3 c Diana's Original BBq Sauce
1 tsp dried oregano leaves (I just use oregano spice)
5 or 6 Italian sausages (I use mild, but up to you)
2 red peppers, cored and cut into bite-size strips
4 c hot cooked penne (prefer fusilli and I just use a box of Catelli Smart Pasta)
4 c coarsely chopped arugula or swiss chard (I omit), but spinach may be an option too
chopped Italian parsley
shaved parmigiano reggiano (or parmesan)
fresh ground pepper

Stir BBq sauce with the pesto and oregano. Brush 1/4 of the sauce on the sausages and grill on the BBq. Cool slightly and slice into bite size pieces.

Add 1/3-1/2 c of BB Marinara sauce (as per my taste) to the remaining sauce, heat, and reserve it to mix with the pasta.

Saute red peppers in olive oil until it has a slight charring on them.

Toss the sausages, red peppers, with the hot fusilli, and reserved sauce mixture. Season to taste with pepper. Serve hot or at room temperature. Makes about 6 servings.

Garnish with chopped up Italian parsley and parmigiano reggiano!!

Then enjoy for a few meals, unless you have a big family! :) lol

13th July 2016 8:07pm
Deedee Koscelansky (Pa, US) posted...
Make bread dough or if you are pressed for time, use a can of Pillsbury Italian bread loaf. Form the dough into a flattened rectangle on a baking sheet sprayed with Pam. In the center of the rectangle, spread a layer of ricotta cheese down the length of the loaf. Top that with a layer of proscuitto and then a layer of shredded mozzarella. Fold the sides of the bread up to meet and cover the filling. Bake at 350 degrees until bread is golden brown. Warm Bongiovi Marinara sauce and place in a bowl. Cut the bread into sections and dip in the sauce. Enjoy!
19th May 2016 5:22pm
Lita Neel (Alabama, US) posted...
Crockpot Jambalaya

1 lb. boneless skinless chicken thighs

1 lb. smoked sausage links, cut into bite size slices

1 lb. raw, peeled, medium shrimp

1 onion, diced,

1 red bell pepper, diced

1 jar Bongiovi Brand pasta sauce

1 can Rotel tomatoes with chiles

1 can beef or chicken broth

1 tsp. Minced or crushed garlic

1 1/2 tsp. Salt

1/4 c. Chipotle Tabasco

3 cups white or brown rice, cooked

Green onions

Place chicken in crockpot, add smoked sausage, top with onion, bell pepper, and garlic. Combine, Broth, Rotel tomatoes, BB pasta sauce, salt, and Tabasco,pour over meat and veggies. Cover, cook on high for 4 hours. Add peeled, washed, raw shrimp, and cook for 30 additional minutes. Cook rice separately, and stir into jambalaya before serving.
Garnish with diced green onions.

Note: I have made Jambalaya many times. It has always turned out great.Adding the Bongiovi Brand pasta sauce took it to the Next Level!! ❤
2nd February 2016 12:09pm
Kathy Brown (Texas, US) posted...
My very simple but good way to enjoy the Marinara Sauce.

One dozen soft breadsticks about 10" in length each
Small tub ricotta cheese
1 1/2 cups grated mozzarella cheese
One jar Bongiovi Brand marinara sauce (or your favorite style Bongiovi Brand sauce)
Melted Butter
Garlic, parsley, salt and pepper all to taste

Slice breadsticks down the center but not all the way through. Mix together a small tub of ricotta cheese, one and a half cups of grated mozzarella cheese together just until combined. Add salt, pepper and any other spice along with parsley to the cheese mixture. Stir until well combined. Spoon by teaspoonfuls into the sliced area of the breadsticks. Brush the breadsticks with melted butter and place on a cookie sheet. Sprinkle grated mozzarella cheese over the top of the breadsticks. Place in the oven at 400° and bake until the breadsticks are browned and the cheese is melted and bubbly. Add a generous amount of heated Bongiovi Marinara Sauce in a bowl for dipping and a garden salad! You are done in a few minutes and have a healthy and very great tasting meal! Enjoy!
20th January 2016 10:26pm
Lita Neel (Alabama, US) posted...
Lita's Lasagna Soup

1 jar of BB pasta sauce ( I used Marinara)
1 ib. lean ground beef
1 large onion, diced
1 red bell pepper, diced
4 oz. lasagna noodles, broken into bite size pieces
32 oz. chicken broth
Salt and pepper to taste
Shredded Parmesan Cheese

Saute ground beef, onion, and bell pepper in a 5 qt dutch oven until meat is brown, and veggies are tender. Add chicken broth and BB pasta sauce, bring to a boil, add
broken lasagna pieces. Reduce heat to med-high temp. Cook for 8-10 min.
Serve with shredded parmesan sprinkled on top.


19th November 2015 10:03am
Amina Crane (Washington, US) posted...
Italian Meataballa Mummies ~ 2 of 2

You can use any bread dough recipe for the mummies. I used Bobby Flay’s pizza dough recipe.

Assemble the Meataballa Mummies:

Preheat oven to 350 degrees. Cover a cooking sheet with parchment paper.

If you have barbeque skewers, these work best. You can also use sturdy large toothpicks.

Roll out dough & cut out 1/4” strips.

Thread 3 meatballs on the skewers & wrap the meatballs with the dough in crazy different directions.

Leave tiny areas for the eyes.

Bake for about 20 minutes or until the dough is lightly browned. Remove from oven & brush with melted butter & add eyeballs. I made the eyeballs by taking a round cake frosting tip & poked holes in cream cheese, then added a mini chocolate chip, or if you have black olives, you can cute out tiny holes & use that. (I had no olives so I used the mini chocolate chips.)

Warm the awesome BONGIOVI BRAND PASTA SAUCE, pour in a bowl and dunk them mummies in that great sauce and scarf them down! Don't forget the Pinot Grigio! Mangia!

4th November 2015 5:27pm
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