This recipe serves 6-8 meat-eater people with good appetite.
6 tablespoons olive oil, divided
1 pound raw Italian sausage without casing
1 cup minced carrots
1 quart spaghetti sauce
30 ounces ricotta cheese
6-10 turns of the mill freshly ground black pepper
6-9x13 square inch fresh rolled pasta
½ cup parmesan cheese
Additional olive oil to brush your 9x13 baking pan – something that should not take knife marks, I suggest, and more to drizzle on top.
Step 1: Get that pig on the stove and sneak in the vegetable
Do use a heavy-bottomed pan for this purpose: heat olive oil on medium high heat on the stove and brown the sausage meat using a wooden spoon to help break the sausage apart. Add carrots and stir. Pour in all the spaghetti sauce and stir. Let simmer until bubbly boiling – stirring often to prevent scorching and erupting (you wouldn’t want to try how it feels to have hot spaghetti sauce on the back of your hand unless you like being poked with a live cigarette…). Set aside.