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| Sauce | 2 | TBL | Olive Oil | |
| 1 | medium | Onion | ||
| 2 | clove | Garlic | ||
| 2 | LBS | Ground Beef | ||
| 1 | large | Tomato Puree | ||
| 1 | CUP | Water | ||
| 1/2 | TSP | Basil | ||
| 1/2 | TSP | Oregano | ||
| 1 | TSP | Salt | ||
| 1/4 | TSP | Black Pepper | ||
| Cheese | 1 | LB | Ricotta | |
| 1 | LB | Mozzarella - thin slice | ||
| 1 | LB | Provolone - thin slice | ||
| 1 | CUP | Parmesan or Romano grated | ||
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Heat oil in a saucepan, sauté onion and garlic until golden brown. Add beef and brown, breaking up as it cooks. Add remaining sauce ingredients, bring to a boil, reduce heat and cover, cook one hour. Place sauce in a Dutch oven, add pasta and mix, then blend in cheese. Bake for 30 minutes at 350F, last ten minutes sprinkle with Parmesan Cheese (Optional)
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