An old favorite from Peter and Sue, extracted from the black falling-apart, ring-bound binder on our kitchen shelf.


First, make Tomato Sauce

1 cup                            ½ cup                          olive oil
2 cups                          1 cup                            finely chopped onion
8 cloves                        4 cloves                       garlic, crushed
½ cup                           ¼ cup                          chopped fresh parsley
1 pounds                      ½ pound                       ground pork
2 pounds                      1 pound                        ground chuck
4” cans                         2 cans                          (2 lb. 3 oz.-size) Italian tomatoes
8 cans                           4 cans                          (6-oz.-size) tomato
½ cup                           ¼ cup                          sugar
¼ cup                           2 tablespoons               salt
3 tablespoons                4 teaspoons                 dried orégano leaves
¼ cup                           2 tablespoons               fresh basil leaves, chopped
1 teaspoon                    ½ teaspoon                  freshly ground pepper


Sauté onion, garlic and parsley until onion is tender, about five minutes.  Add meat; sauté until browned.  Add rest of ingredients; mix well, mashing tomatoes with fork.  Bring to stirring occasionally for three hours.


*or, 5 cans (1 lb. 12 oz.-size)


Additional Ingredients for  Lasagne:

1 tablespoon salt
1 tablespoon olive oil
½ package (1 lb.-size) lasagne noodles
2 pounds ricotta cheese
1 pound mozzarella, thinly sliced or grated
1 jar (3 oz. –size) grated Parmesan cheese  NO NO NO [One key to a great lasagna is to use real, quality Parmesan cheese, most preferably the genuine, imported variety known as Parmigiano-Reggiano, and try to have it freshly grated.]


  1. In large kettle, bring water and salt to a boil.  Add olive oil.  Add all lasagne noodles, 2 to 3 pieces at a time.  Return to boiling; boil, uncovered and stirring occasionally for 15 minutes.  Drain, rinse under hot water.
  2. Preheat oven to 350° F.   Grease a 13 x 9 x 2-inch baking dish. 
  3. Spoon a little tomato sauce into prepared dish.  Layer noodles, ricotta, mozzarella, tomato sauce and Parmesan.
  4. Bake uncovered for 45 to 60 minutes.  Let stand 10 to 15 minutes before cutting to allow lasagne to solidify somewhat which will make serving easier.

Yield:  Serves 6 easily.

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