Print Friendly




Brown in a Dutch oven pan:
1 lb. ground chuck
¾ C chopped onions
2 Tbsp oil.

1 lb. canned tomatoes (chopped or put through blender)
2 6oz. cans Italian tomato paste
2 C water
1 Tbsp. chopped parsley
2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder or fresh garlic, minced
½ tsp. black pepper
½ tsp. oregano leaves
1 small can mushrooms
1 stick pepperoni, sliced thin (or 2-3 sm. Pkgs)
COOK Uncovered, simmer for 30 min.

While this sauce is cooking, cook 4 different kinds of pasta (1 C of each) and drain.

In oblong baking dish, alternated sauce, pasta, mozzarella cheese layering like lasagna. The top layer should be sauce with mozzarella cheese on top.

Bake in 350 degree oven until cheese is melted.
*I usually double the sauce recipe.

NOTE: This probably looks difficult, but it isn’t. It also freezes well.


Comments are closed.

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.