Angela’s Kitchen recipes go back 3 generations. All made with love, pride and memories of Angela’s grandmother, mom and sister. Local Cheshire residents and husband and wife team, Angela & Keith Massimino, started the business after Angela’s sister Anita lost her battle with cancer at the age of 51. Angela was inspired to keep her memory alive by cooking and to also ensure she had a legacy of her own for her children to remember her. “My son said to me, Mom how cool will that be when a hundred years from now your grandchildren and great grandchildren see your sauce and picture in the grocery store and say, that was my Nana!” And just like that, Angela’s Kitchen was born.
Angela Massimino, knows authentic. She also knows what a difference fresh, top shelf, local ingredients bring to a recipe. With no added sugar or preservatives, the sauces provide a unique taste with only the good stuff. In fact, Angela’s father would often say, “no corners cut in this kitchen!” meaning fresh from scratch ingredients were at the core of their recipes.
Angela’s Kitchen has four varieties of sauces to choose from – Meat, Tomato Basil, Vodka and Marinara all proudly sold locally at New Morning Market.
The marinara and tomato basil sauces are made with a nice sweet tomato and just the right amount of substance – not too chunky, not too smooth. While the vodka sauce does not disappoint and is creamy, with a smooth and delicious finish. The hearty meat sauce is made with only the highest quality sausage, pork, and beef.
Angela says, “My goal was always to bring a fresh homemade product to thousands of kitchens so they can enjoy homemade goodness.” New Morning Market is proud to support Angela’s mission and share the “Angela’s Kitchen goodness” on their shelves. Celebrating 50 years of working with community partners towards a sustainable future for all, stop in and pick up a jar today and support local.
One of Angela’s favorite ways to pair her most popular sauce, the marinara? In her homemade lasagna recipe. Check out this delicious family favorite.
Angela’s Homemade Lasagna
3 Lbs Ricotta Cheese
1 raw egg
2 Tbs grated Parmesan cheese
2 Tbs Fresh parsley
2 hard boiled eggs
1 Lb block mozzarella cheese
1 1/2 Lbs sweet Italian sausage
1 1/2 Lbs ground beef
3-4 jars Angela’s Kitchen Marinara or Meat Sauce
2 Lbs of Lasagna noodles
Parmesan cheese as desired
Note: omit all meats for a vegetarian version!
In a large bowl mix the first 3 ingredients and set aside. Chop 2 hard boiled eggs in a bowl and set aside. Chop mozzarella into small squares. Place in bowl and set aside.
Empty Angela’s Kitchen sauce choice in a large pot. In a fry pan, brown Italian sausage in a little olive oil and cook on medium low heat until almost done. When done add sausage to pot of sauce.
Roll about half of the ground beef into balls the size of baseballs and fry with a little more olive oil in the same pan as the sausage was used on medium heat until done.
When done place cooked ground beef in sauce pot with sausage and heat thoroughly on low.
Roll out remaining ground beef into small nickel sized meatballs, add a little more olive oil and fry. When done remove and place in a bowl and set aside. Boil lasagna noodles and cook halfway.
Drain noodles and apply cool water to cool down noodles to room temperature. Remove all ground beef and sausage from sauce, place in a bowl cool and mash meats together. Place bowl aside.
Layer lasagna in your pan of choice. Place some sauce in lasagna pan to cover bottom, place one layer of noodles on top. Add ricotta mixture, chopped eggs, small meatballs, mozzarella and chopped sausage and beef mixture scattering onto to noodles.
Add more noodles to cover, placing them in the opposite direction. Add more sauce and grated Parmesan repeating the layering process. The final layer will just be noodles, sauce and grated Parmesan.
Cover with aluminum foil and bake at 350 degrees until noodles are tender and enjoy!