Ingredients

For the Meatball Mix:
5 pounds ground beef
5 eggs, beaten
4 cups bread crumbs
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic
1/4 cup chopped parsley leaves
1/2 pound grated Romano cheese

For the Meat Sauce:

1 1/2 pounds ground beef
1 cup each carrots, celery and onion, roughly chopped in food processor
1 gallon ground pear tomatoes
1/2 tablespoon salt
1/2 tablespoon ground black pepper
1/2 tablespoon chopped garlic
1/2 tablespoon fennel seed
2 bay leaves
1/2 tablespoon chopped basil leaves

For Aunt Angie's Lasagna:
1 pound cooked lasagna pasta (about 10 pieces)
4 pounds meatball mix
2 pounds ricotta cheese
2 pounds mozzarella cheese
1/2 cup Romano cheese

32 ounces meat sauce

For the Meatball Mix:

Directions

Preheat oven to 375 degrees F.

In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in
preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of
rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the
meat for lasagna.

Ingredients

For the Meat
Sauce:

Directions

In a stock pot (or large cooking vessel) brown the
ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the
tomatoes and the seasonings. Let simmer for 2 hours.

Ingredients

For
Aunt Angie's Lasagna:

Directions

Using a 1/2 hotel pan or medium to
large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of
lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over
the edge. Do the same in the other direction of the pan using pieces of pasta. Add another
layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound

of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta
and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat
sauce and place in preheated oven and bake until proper serving temperature is reached or
top is golden brown.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe
provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in
the proportions indicated, and therefore, we cannot make any representation as to the
results.