Yield: 8 servings
|1 pounds||Ground beef|
|4 slices||Bacon; finely diced|
|¾ cup||Onion; chopped|
|2 larges||Garlic cloves; minced|
|2||Celery stalks; chopped|
|1||Carrot; peeled and chopped|
|2 tablespoons||Parsley, fresh; minced|
|8 ounces||Tomato sauce|
|1 cup||Tomato puree|
|3 tablespoons||Tomato paste|
|½ cup||Wine, dryred|
|1 cup||Cheese, Ricotta|
|6||Lasagna noodles; cooked and drained|
|16 ounces||Cheese, Mozzarella; shredded|
Combine beef, bacon, onion, and garlic in a 10" skillet; brown meat well over medium heat. Drain.
Combine beef mixture, celry,carrot, parsley, tomato sauce, tomato puree, tomato paste, wine, salt, and pepper in skillet; heat to boiling. Cover; reduceheat and simmer 40 to 50 minutes, sitrring occasionally.
Layer half ofmeat sauce, ricotta cheese, noodles, and mozzarella in a lightly greased 12x8x2" glass baking dish. Repeat layers. Bake at 375 degrees for 25 to 30 minutes.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 09-29-94