My Sister Dawn’s Meat Lasagna

1 medium onion chopped

3 T. olive oil

1-½ lbs. lean ground beef

1 clove garlic (2 if they are small)

2 – 8 oz. cans tomato sauce

1          - 6 oz. can tomato paste

½ cup dry red wine

½ cup water

1 T. dried oregano leaves

½ t. each, black pepper and sugar

1 t. dried basil

12 ozs. Homemade Egg Noodle (recipe follows) or dried noodles

1 lb. (2 cups) ricotta cheese

1 lb. mozzarella cheese, slices

½ cup grated Parmesan cheese

Sauté onion in oil until soft, add garlic and ground beef, cook until meat is brown and crumbly.  Stir in tomato sauce and paste, wine and water.  Add oregano, pepper, sugar and basil.  Stir until mixed.   Cover pan and simmer slowly, about 1-½ hours.

Cook noodles in boiling salted water until al dente.  Drain thoroughly, rinse with cold water, and drain again.  Arrange about 1/3 of the noodles in bottom of a greased 9 x 13 inch shallow casserole dish, criss-crossing noodles to make almost a solid layer.

Spread 1/3 of tomato sauce over the noodles, top with 1/3 of ricotta and mozzarella cheese.

Repeat this layer 2 more times. Top with Parmesan

Bake uncovered in a 350 deg. Oven; 30 minutes