Use Papa’s Bifano’s Italian Meat Sauce with pasta, rice, eggplant, chicken parmesan, pizza, calzone, eggs, or meatballs. Buon appetito!





Serves 6

  • 4 quarts water
  • Ricotta cheese
  • 2 tablespoons garlic powder
  • 3 tablespoons butter
  • 1 tablespoon salt
  • 1 box Papa Bifano sauce
  • 1 (16 oz) box spaghetti
  1. Bring water, butter, garlic powder to a boil in a large pot.
  2. Salt the water with at least a tablespoon.
  3. Add pasta
  4. Stir the pasta until tender.
  5. Drain the pasta
  6. Heat up Papa Bifano sauce until hot
  7. Stir in spaghetti and add cheese
  8. Top with chopped fresh basil and serve.




    Serves 6

    • 2 cups rice
    • 4 cups water
    • 1/2 teaspoon salt
    • 1 tablespoon butter
    • 1 box Papa Bifano sauce
    1. Bring four cups of water to a boil.
    2. Add two cups of rice, 1/2 teaspoon of salt, and 1 tablespoon of butter. Stir once. 
    3. Cover the pot and return the water to a boil.
    4. Immediately turn the stove down to a simmer and turn the timer on. 
    5. White rice usually takes about 15 to 20 minutes to cook. You can tell it is done cooking if all the water is absorbed. Check the rice about 4 minutes before the timer is due to go off. 
    6. In a separate pan, heat up Papa Bifano meat sauce until hot.
    7. Pour over cooked rice and serve.


    Serves 8

    • Kosher salt
    • 2 16-oz boxes of lasagna noodles
    • Olive oil
    • 4 cloves garlic, smashed, divided
    • Crushed red pepper flakes
    • 2 cups ricotta
    • 2 cups grated Parmigiano-Reggiano, divided
    • 6 to 7 basil leaves, cut into chiffonade
    • 2 packages Papa Bifano sauce
    • 1 pound sliced fresh mozzarella
    • 2 whole eggs
    1. Preheat the oven to 350°F
    2. In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil.
    3. Mix ingredients to combine well and season with salt
    4. In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce. Spread 1/3 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability). Spread a light layer of sauce on the pasta. Put a layer of mozzarella and some of the remaining Parmigiano-Reggiano. Repeat these layers until all the ingredients have been used up or the pan is full. Be sure that there is a layer of pasta on top covered with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.
    5. Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, around 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.