1/4 c. olive or vegetable oil
2 med. sized onions, chopped
2 cloves garlic, minced
2 lb. ground beef
3 #2 cans tomatoes (about 7 c.)
2 cans tomato paste (6 oz. each)
1/2 c. water
1/2 c. chopped celery
1/4 c. chopped parsley
1 1/2 tbsp. salt
2 tsp. sugar
1/4 tsp. pepper
2 bay leaves
1 tsp. dried basil

Heat oil in large kettle; add onion and garlic. Saute for 5 minutes. Add ground beef; saute until brown, breaking meat with fork as it cooks; stir in remaining ingredients. Bring mixture to boiling, reduce heat; simmer 3 hours, stirring occasionally until sauce is thick. Remove bay leaves; chill, then skim off hardened fat. This makes enough meat sauce for 2-3 casseroles.

FOR 2 QUART CASSEROLE:

1 carton (sm. curd) cottage cheese
1/2 lb. mozzarella or scamorze cheese
1 sm. pkg. egg or lasagna noodles, cooked
Grated Parmesan cheese

Repeat the following for 3 layers; thin layer of noodles, cottage cheese sprinkled with Parmesan, meat sauce and mozzarella (sliced thin). Bake in covered casserole about 45 minutes in 350 degree oven.