2 - 3 pounds of Black Angus ground chuck

2 very large onions, coarsely chopped

1 large carton fresh button mushrooms, thick-sliced

2 -3 stalks of chopped celery (optional)

Brown and drain.

Add:

2 - 3 cans chopped tomatoes with liquid

6 - 8 oz. tomato paste

1 generous T dried oregano

1/2 T dried rosemary

6 -8 large fresh garlic cloves, pressed

1/2 - 3/4 c Lombroso

Freshly ground black pepper

Lawry's Seasoned Salt

Simmer for several hours; adjust seasonings ~ ladle over pasta and sprinkle with Parmesan cheese or use to make Lasagna.

MiMi's Lasagna

12 - 16 lasagna noodles

1 package frozen spinach (thawed and squeezed dry)

24 oz. cottage cheese mixed with 3 eggs

8 ounces each cheese (sliced): mozzarella, brick, cheddar, Swiss, Monterey jack (use more cheese, if desired!)

To a very large pot, add water and a little olive oil and bring to a boil. Add noodles and cook according to package directions. Drain water and then slowly add cold water to cool. Remove excess water by running noodles between your fingers.

Spray a large lasagna pan with Pam and then ladle and spread a very thin layer of sauce over the bottom. Arrange 3 - 4 noodles on top of sauce and spread about 1/4 of the sauce over the noodles. Top with 1/3 of the cottage cheese mixture, spinach and then 2 ounces of each cheese.

Add another layer of noodles and repeat: sauce, cottage cheese mixture, spinach and cheeses. Repeat once more using sauce, remaining cottage cheese and spinach and 2 oz. of cheeses. The final layer is composed of noodles, remaining sauce and the rest of the cheeses.

Bake at 350 degrees, UNCOVERED, for 45 minutes to one hour, or until sauce is bubbly and cheeses are nicely browned. Remove from oven and let rest 10 minutes before cutting into squares.

Serve with *Crusty Bread and a garden salad and pour either the rest of the Lombroso, or your favorite red wine!

*Crusty Bread