MEAT SAUCE:

1 1/2 lbs. ground beef
1/3 c. salad oil
1/3 c. finely chopped onion
1 1/2 cloves garlic, minced
2 tsp. salt
1/4 tsp. pepper
2 whole cloves
1/2 bay leaf
3 (1 lb. 1 1/2 oz.) cans plum tomatoes, sieved
2 (6 oz.) cans tomato paste
1 1/4 c. water
1 tsp. oregano leaves, crushed
2 tsp. sugar

FILLING:

2 lbs. Ricotta cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. ground nutmeg
1/4 lb. Mozzarella cheese, shredded
4 tbsp. grated Parmesan or Romano cheese
1 tbsp. chopped fresh parsley
1 (1 lb.) pkg. lasagne noodles

Partially brown ground beef in oil. Add onion, garlic, salt, pepper, cloves and bay leaf. Continue to brown over medium heat for 10 minutes or until well browned.

Stir in tomatoes, tomato paste, water, oregano, monosodium glutamate and sugar. Let come to a boil, then simmer gently, loosely covered, for about 1 hour; stir occasionally.

In the meantime, whip Ricotta cheese. Add salt, pepper, nutmeg, Mozzarella cheese, grated cheese and parsley. Set aside.

Cook lasagne noodles according to package directions. Rinse with cold water; drain well. Lay noodles on clean dish towels.

On each noodle, spread 1/4 cup filling. Fold over 1 inch and continue to fold, making a slightly flat roll.

Place 1 cup meat sauce in each of 2 (2 quart) rectangular baking dishes. Place roll-ups, seam side down, in baking dishes. Add 1/3 cup hot water to each dish and enough meat sauce to almost cover roll-ups. Reserve rest of sauce.

Bake in moderate oven (350 degrees) 45 minutes, or until sauce bubbles in center of dish.

Serve with rest of sauce and grated cheese. Makes 16 party rolls. (8 main dish servings, or 16, if served as meat accompaniment.)