Big Mamma's Italian-American Cooking


I​zetta's Southern Cooking


This lasagne is made with a classic Bolognese sauce or Ragù. The sauce isenough for two lasagne or another meal with pasta.  

I also prepare a second sauce called Besciamella for this lasagne. I spread a layer of ragù in the bottom of a lasagna pan.  Cover with two sheets of pasta, a layer of besciamella, a layer of grated Parmigiano, a layer of grated Asiago and another layer of ragù. Repeat this 3 more times, ending with a layer of besciamella and grated cheese on top.

There is no mozzarella or ricotta cheese in this recipe, making this lasagne lighter.

The earliest mention of smoked briskets was in a Jewish deli in El Paso, Texas around 1910. Briskets are an inexpensive cut of meat  Slow, smoked cooking on a barbecue gives it that tender texture, delicious and famous Texas-style flavor.

The secret is in the Barbecue Mop Sauce!

A special combination of oil, apple juice,  apple cider vinegar, and strong cold coffee.

This mopping sauce is sprayed on the meat 2-3 times an hour and smoked for 8-9 hours. Also pour 1 cup of apple juice in the dripping pan below.


Fresh From My Kitchen

The secret is in the sauce. 
Homemade sauces are a cook's secret weapon. With the right knowledge, they add the perfect flavor for the most incredible meals. 

My husband's grandmother and my mother showed me the way.

Both Italian and Southern, their sauce recipes are what my family treasures the most. 

It's easier than you think, just try one that I've featured below. 

I promise you delicious results.