Lasagne(Serves 6)

• 3 onions, chopped
• 2 garlic cloves, chopped
• 2 Tbsp. butter
• 1 lb. beef (lean), chopped
• 4 oz. red wine
• 2 Tbsp. olive oil
• 1 tsp. basil
• 1 c. tomato paste
• 1 c. tomato puree
• 2 c. tomato juice
• 1 green pepper, chopped
• 2 stalks celery, chopped
• pepper to taste
• 1 tsp. nutmeg, freshly ground
• 12 ribbons lasagne
• 1/2 lb. Mozzarella cheese
• 8 oz. Ricotta cheese
• Parmesan cheese

1. In a heavy saucepan, cook the onions and garlic in butter and olive oil.
2. When limp, but not brown, add the beef and cook, stirring frequently until well done.
3. Add the wine; cover tightly and steam for 5 minutes.
4. Add the basil, tomato paste, puree and juice.
5. Add the green pepper, celery, pepper and nutmeg and cook for 10 minutes.
6. Boil lasagne in water for 15 minutes.
7. Plunge in cold water for ease in handling, then drain.

onions, garlic, butter, beef, red wine, olive oil, basil, tomato paste, tomato puree, tomato juice, green pepper, stalks celery, pepper, nutmeg, lasagne, mozzarella cheese, ricotta cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322802 (may not work)