I have to add a few things here, with all due respect to Kraft. First, use Parmiggiano Reggiano instead of the canned "Parmesan" cheese, and PLEASE, make your own gravy! (Sorry, sauce) After all, what's it take to crush some garlic toss it in some olive oil with a can of tomatoes and cook it for 40 minutes? That said, use whichever Riccota you like, whole milk, part skim, whichever, use FRESH parsley, and perhaps add a bit of sausage meet with the beef in the pan. I guarantee that a rookie can incorporate what I've said into this recipe and have almost anyone ask if you got it from Grandma! Try it, if you're going to cook, by all means COOK, don't open jars!
