Lasagna

Add pinch of salt and 2 tbsp of oil to water for pasta, cover and bring to a boil. In the mean time, mince onion, slice garlic, chop parsley. Get a large saute pan put 1 tbsp of butter in pan, heat over medium heat until butter is melted but not brown. Add garlic, onion to pan and saute until lightly golden. Increase heat to high add ground beef and ground sausage. Saute until meat is cooked. Drain meat in strainer to remove access oil, put meat back in saute pan, add Prego, sugar, red wine, cinnamon. Stir all ingredients together, heat on medium heat until bubbles then set to simmer. Get a large bowl put ricotta cheese, 2 cups of mozzarella cheese, 1/2 cup of parmesean cheese, 1 large egg, chopped parsley, black pepper, salt, and nutmeg. Mix all ingredients together until well blended. Set aside in refrigerator until later. Check water for pasta if boiling add lasagna noodles. Set timer for noodles, cook el dante. Get lasagna pan ready. Once noodles are cooked and drained. Run cold water until cooled enough to handle. Put a ladle of sauce at bottom of lasagna pan and begin layers. Noodles, Meat Sauce, Noodles, Ricotta Mix, Noodles, Meat Sauce, Noodles, Ricotta Mix, Noodles, Extra Meat Sauce. Add 1 cup shredded mozzarella over the whole top of the lasagna, Cover with foil. Bake at 350* for 30 min. Uncover and cook for another 10-15 min. Remove from oven and let set before serving.