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| 1 x ca. 450 g | ground beef |
| 4 Scheibe | bacon finely diced |
| 3/4 Tasse | Onion chopped |
| 2 gross | cloves garlic minced |
| 2 | Celery Stalks chopped |
| 1 | Carrot peeled, chopped |
| 2 Esslöffel | Parsley fresh, minced |
| 8 x ca. 30 g | tomato sauce |
| 1 Tasse | Tomato puree |
| 3 Esslöffel | tomato paste |
| 1/2 Tasse | Wine, dryred |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 Tasse | Cheese, Ricotta |
| 6 | lasagna noodles cooked, drained |
| 16 x ca. 30 g | Cheese, Mozzarella; shredded |
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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.
Nancy Coleman.
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