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1
In a large pot, brown meat and onions.
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2
When meat is no longer pink, add in tomatoes, tomato sauce, mushrooms and spices.
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3
Once the sauce comes to a boil, turn heat down as low as possible and put a lid on it.
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4
(I cook it from Wednesday afternoon till about 2 PM on Thursday.)
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5
Stir once in a while but with the heat so low and so much sauce, and with the lid on, it isn't likely to burn or possibly stick.
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6
About an hour and a half before the men come to pick up the meal, I cook the pasta.
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7
Drain it well and then add in it to the sauce.
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8
Grease two large pans, 11.5 x 19.5 x 2.5 inches deep.
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9
I put the two pans on the table with the pot of spaghetti and sauce between them and use a small pot to divide the spaghetti between the two pans.
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10
Fill the pans about half full and then sprinkle 4 to 6 ounce mozzarella cheese on top of each pan.
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11
Add in more spaghetti and sauce to pans till it is all used up.
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12
Then sprinkle with the rest of the mozzarella cheese, dividing proportionately between pans.
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13
Top which with the grated parmesan cheese.
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14
Bake at 375 F for 30 min.
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15
If your oven will only hold one pan at a time, do not add in the cheese on top of the second pan till just before you are ready to bake it.
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16
I cover the pans with heavy duty aluminum foil sprayed with a cooking spray to keep the cheese from sticking to it.
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17
We also provide rolls, a tossed salad and iced tea or possibly lemonade.
