Lasagna

• 2 lb. lean ground beef
• 1 lb. Italian sausage, casings removed
• 1/4 c. olive oil
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 2 cans (2 1/2 lb. size) crushed tomatoes
• 2 cans (2 1/2 size) tomato sauce
• 1/2 c. freshly minced parsley (Italian parsley is best)
• 1/4 c. fresh basil, minced
• 1/2 c. red or white table wine (optional)
• salt and pepper to taste
• 1 lb. Mozzarella cheese
• 1 c. Romano cheese, grated
• 2 lb. Ricotta
• 3 eggs
• 1 1/2 lb. wide lasagna noodles

1. Sauce:
2. Brown lightly in a large heavy pan with olive oil the beef and sausage, breaking meat apart while browning.
3. After meat is done add onion and garlic, cook together and then add tomatoes, tomato sauce, fresh parsley, basil and wine.
4. Rinse cans out with little water, add to sauce.
5. Add salt and pepper.
6. Simmer for a few hours, the longer the thicker and better, stirring occasionally.

lean ground beef, italian sausage, olive oil, onion, garlic, tomatoes, tomato sauce, freshly minced parsley, fresh basil, red, salt, mozzarella cheese, romano cheese, ricotta, eggs, wide lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219573 (may not work)